Chocolate mud cake
This chocolate mud cake is rich and dense, featuring a blend of dark and milk chocolate, espresso, and sour cream for moisture. Perfect for special occasions or a chocolate craving, it's topped with a smooth milk chocolate ganache.
Cook time 60 min
Prep time 20 min
Ingredients:
3/4 cup dark chocolate1/4 cup butter
1 tbsp espresso coffee
1/2 cup milk (1% fat)
3 cups self-raising flour
1/3 cup dry cocoa powder
1 cup sugar
4 eggs
1 tsp vanilla extract
3/4 cup sour cream
3/4 cup milk chocolate
1/2 cup heavy whipping cream
Chocolate mud cake is a decadent dessert that is rich, dense, and utterly delicious. This recipe combines dark and milk chocolate with ingredients like sour cream and espresso coffee to create a moist, flavorful cake that chocolate lovers will adore. Whether for a special occasion or simply to satisfy a chocolate craving, this mud cake is sure to impress.
Instructions:
Preheat your oven to 160°C (320°F). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
In a heatproof bowl, combine the dark chocolate, butter, and espresso coffee. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate and butter are fully melted and the mixture is smooth. Set aside to cool slightly.
Once the dark chocolate mixture has cooled a bit, gently whisk in the 1/2 cup of milk. Combine until smooth.
In a large mixing bowl, sift together the self-raising flour and cocoa powder. Add the sugar and stir until combined.
In a separate bowl, beat the eggs and vanilla extract until the mixture is light and frothy. Fold in the sour cream until fully incorporated.
Make a well in the center of the dry ingredient mixture and pour in the egg and sour cream mixture. Add the cooled chocolate mixture. Gently fold everything together until just combined. Be careful not to overmix.
Pour the batter into the prepared cake tin. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the ganache. In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not boil. Remove from heat and pour over the roughly chopped milk chocolate in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Allow to cool to room temperature.
Once the cake is baked, remove it from the oven and let it cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Once the cake is cool, pour the milk chocolate ganache over the top, allowing it to drip down the sides for a luscious finish.
Slice and serve this rich, decadent chocolate mud cake on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.
After following these steps, you'll have a rich, moist chocolate mud cake that's perfect for any occasion. The combination of dark and milk chocolate along with the espresso and sour cream gives it a depth of flavor that is truly irresistible. Enjoy your cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Chocolate mud cake FAQ:
The chocolate mud cake should be baked for 60-70 minutes at 160°C (320°F). It's done when a skewer inserted into the center comes out clean.
Yes, you can use unsweetened cocoa powder in place of dry cocoa powder. The flavor will be similar, contributing to the rich chocolate taste of the cake.
Store the chocolate mud cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week to maintain freshness.
You can substitute sour cream with plain Greek yogurt or buttermilk in equal proportions for a similar texture and tangy flavor.
To check doneness, insert a skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached, indicating the cake is cooked through.
Cooking Tips:
- Ensure that all ingredients are at room temperature before you start mixing, as this will help them blend together more smoothly.
- Use high-quality chocolate for the best flavor – both for the dark and milk chocolate.
- Don't overmix the batter. Mix just until the ingredients are combined to keep the cake tender and moist.
- Check the cake for doneness with a toothpick; it should come out with a few moist crumbs but not wet batter.
- Let the cake cool completely in the pan before removing it to avoid breaking it apart.
- For extra richness, consider adding a ganache topping or frosting made with additional chocolate and cream.
Nutrition Facts
16 ServingsCalories 310kcal
Protein 8g
Carbohydrates 50g
Fiber 3.54g
Sugar 22g
Fat 18g
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