Mud cake
This mud cake is a rich and dense dessert, featuring deep chocolate flavors and a moist texture. Made with butter, dark chocolate, and a touch of olive oil, it's perfect for any occasion.
Cook time 100 min
Prep time 30 min
Ingredients:
1 cup butter3/4 cup dark chocolate
1/4 cup olive oil
1 cup brown sugar
2 tsp vanilla extract
1 cup self-raising flour
1/2 cup all-purpose white wheat flour
1/2 cup dry cocoa powder
2 eggs
1/2 cup light sour cream
Mud cake is a rich, dense, and velvety dessert that originates from the southern United States. It is known for its intense chocolate flavor and moist texture, making it a favorite for chocolate lovers. This recipe combines butter, dark chocolate, and a hint of olive oil to create a luscious and decadent treat that's perfect for special occasions or simply indulging your sweet tooth.
Instructions:
Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper to prevent sticking.
In a heatproof bowl, combine the butter and dark chocolate. Place the bowl over a saucepan of simmering water (double boiler method) and stir occasionally until both the chocolate and butter are fully melted and smooth. Remove from heat and set aside to cool slightly.
Stir in the olive oil into the melted butter and chocolate mixture until well combined.
Add the brown sugar and vanilla extract to the mixture. Stir until the sugar is fully dissolved and the mixture is smooth.
In a separate bowl, sift together the self-raising flour, all-purpose white wheat flour, and dry cocoa powder to ensure there are no lumps.
Gradually add the dry ingredients to the melted mixture, folding them in gently until well combined and no streaks of flour remain.
Beat the eggs lightly in a small bowl. Add the beaten eggs and the light sour cream to the batter. Mix gently until the ingredients are just incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a skewer or toothpick inserted into the center comes out clean or with a few moist crumbs (but not wet batter). The cake should have a slightly fudgy texture.
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
Once fully cooled, dust the cake with powdered sugar if desired and serve. This mud cake is delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Making a mud cake from scratch is a simple yet rewarding experience. The result is a deeply chocolatey and indulgent cake that is sure to impress anyone who tastes it. Follow the tips and steps carefully to ensure a perfect bake every time. Enjoy your homemade mud cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Mud cake FAQ:
You should use a 9-inch (23 cm) round cake pan for this Mud Cake. Make sure to grease and line it with parchment paper to prevent sticking.
The Mud Cake is done when a skewer or toothpick inserted into the center comes out clean or with a few moist crumbs. It should take about 50-60 minutes in a 325°F (160°C) oven.
Yes, you can substitute dark chocolate with semi-sweet chocolate if desired, but this may alter the flavor slightly. Ensure it has a similar cocoa content for the best results.
Store leftover Mud Cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week.
You can substitute the light sour cream with plain Greek yogurt or full-fat yogurt as a suitable alternative that will maintain moisture and texture.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps in better mixing and results in a smoother batter.
- Use high-quality dark chocolate for a richer taste. The quality of the chocolate greatly impacts the overall flavor of the cake.
- Sift the dry ingredients such as flours and cocoa powder to avoid lumps and achieve a finer texture.
- Be careful not to overmix the batter once you add the flour. Overmixing can result in a denser cake.
- Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs. The cake will continue to cook slightly as it cools.
- Allow the cake to cool completely in the pan before removing it to ensure it holds its shape and to maintain its moist texture.
Nutrition per serving
8 ServingsCalories 470kcal
Protein 9g
Carbohydrates 66g
Fiber 7g
Sugar 33g
Fat 44g
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