Mud cake
Moist chocolate mud cake with a great crumb and intense chocolate flavour!
Ingredients
- 170 grams or 3/4 cups unsalted butter
- 190 grams or 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 150 grams chocolate
- 1 1/2 teaspoons coffee
- 360 ml or 1 1/2 cups water hot
- 200 grams or 1 cups granulated sugar
- 2 Eggs , at room temperature
- 1 tablespoon vanilla
Instructions
- Preheat your oven to 160 C / 325 F.Grease and flour an 8 inch round pan well. Line the bottom with parchment (optional)
- Mix the coffee powder into the hot water. Keep aside.
- Whisk together the flour , baking soda and salt. Keep aside.
- Melt the butter and chocolate (chopped) together in the microwave or in a double boiler on the stovetop until smooth.
- Mix in the coffee and then the sugar into the chocolate-butter mixture.
- Whisk in the dry ingredients.
- Whisk in the eggs and vanilla until incorporated.
- Pour into prepared pan and bake at 160 C/ 325 F for 45-50 minutes until a toothpick inserted in the centre comes out clean and the top springs back lightly when touched.
- Cool in pan for 15 minutes and then invert out carefully to cool completely right side up on a wire rack.
Notes
- Store cling wrapped at room temperature for a day or chilled for 3 days .
- Cake can be frozen for 2 months .
- The batter is thin and will rise but not a lot.
- You can double the recipe