Chocolate mud cake
This rich chocolate mud cake features a dense, moist texture enhanced by dark chocolate and a hint of espresso. Perfect for any celebration, it's easy to make with simple melting and mixing techniques.
Cook time 55 min
Prep time 15 min
Ingredients:
1 cup butter1/2 cup dark chocolate
1/2 cup water
2 tbsp dry cocoa powder
2 tbsp espresso coffee
1 tsp vanilla extract
1 cup sugar
3 eggs
1 cup self-raising flour
Chocolate mud cake is a delightful dessert that delivers a dense, rich, and moist chocolate experience. This cake is perfect for any occasion, whether it's a cozy family gathering or a grand celebration. Its deep chocolate flavor, paired with a velvety texture, makes it an irresistible treat for chocolate lovers. Follow this recipe to create a delicious chocolate mud cake that will impress everyone.
Instructions:
- Preheat your oven to 160°C (320°F). Grease and line a 20cm (8-inch) round cake tin with baking paper.
- In a large saucepan, combine the butter, dark chocolate, water, cocoa powder, and espresso coffee.
- Place the saucepan over medium heat and stir gently until the chocolate and butter are completely melted and the mixture is smooth. Remove the saucepan from the heat and allow it to cool slightly.
- Stir in the sugar and vanilla extract into the melted chocolate mixture. Mix until the sugar is fully dissolved and the mixture is well combined.
- Allow the mixture to cool slightly to prevent the eggs from cooking when added. Beat the eggs one at a time into the mixture, making sure each egg is fully incorporated before adding the next.
- Sift the self-raising flour into the mixture. Gently fold the flour into the batter until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean or with a few moist crumbs clinging to it.
- Remove the cake from the oven and allow it to cool in the tin for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
With its sumptuous taste and melt-in-your-mouth texture, this chocolate mud cake is certain to be a hit. By following these steps and tips, you can create a cake that not only looks appealing but also tantalizes the taste buds. Enjoy this decadent dessert with friends and family, and watch as they delight in each bite. Happy baking!
Chocolate mud cake FAQ:
Bake the chocolate mud cake in a preheated oven at 160°C (320°F) for 50-60 minutes. Check for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
Your chocolate mud cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs. The cake should also spring back slightly when touched.
For this recipe, a 20cm (8-inch) round cake tin is recommended. Make sure to grease and line it with baking paper for easy removal.
While you can substitute dark chocolate with milk chocolate, be aware that it will alter the taste and sweetness of the cake. Dark chocolate is recommended for a richer flavor.
Store any leftover chocolate mud cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Tips:
- Make sure all your ingredients are at room temperature before you start mixing. This helps to ensure even baking and a smooth batter.
- Use high-quality dark chocolate for a richer flavor.
- Don't overmix the batter. Overmixing can lead to a dense and tough cake.
- Use a toothpick to check if the cake is done. Insert it in the center, and if it comes out clean or with a few crumbs, the cake is ready.
- Allow the cake to cool completely in the pan before removing it. This helps to maintain its shape and prevent it from breaking apart.
- Serve the cake with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra touch of sweetness.
Nutrition per serving
8 ServingsCalories 410kcal
Protein 7g
Carbohydrates 50g
Fiber 3.53g
Sugar 30g
Fat 33g
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