I’m terribly busy from past few days. Too many things are going on altogether, and Durga Puja is nearby! In between all this it was my hubby’s Birthday few days back. And I was planning to bake this cake for him from quite a long time. He is an ardent chocolate lover, so I had to think something completely chocolaty to make him Happy! And this cake was the best bet. It has turned out so well that it was reminding me the first mud cake I’ve tasted long back on my friend’s Birthday party. That cake was from a famous bakery of this city. So I’m proud this time and little biased too! 😉 We enjoyed every slice and every bit of this gorgeous Chocolate Mud Cake. I adapted the recipe from here.
This is a rich, dense almost brownie like cake, which is full with chocolaty flavour. In this the aroma of chocolate was so breath taking, that I was almost sinking in at the time of baking, my whole room was filled with oh so good smell. If you haven’t tasted Mud Cake yet, you should try this recipe for a perfect bakery style Chocolate Cake. If you’ve already know what Mud Cake is, then also you should try this to replicate your favorite Mud Cake what you had last time sitting in one of the cozy corner at your favorite bakery.
Chocolate Mud Cake
- All-purpose flour/Maida- 1 cup
- Granulated sugar (Brown/White) – ¾ cup
- Unsalted butter- ½ cup
- Unsweetened cocoa powder- ¼ cup
- Baking soda- ¾ tsp
- Baking powder- ½ tsp
- Eggs- 1 large egg and ½ of another egg (eggs were in room temperature)
- Dark Chocolate or Chocolate chips- ½ cup/100g (I used Lindt Excellence)
- Instant coffee powder- ½ tbsp
- Hot water- ½ cup+2 tbsp
- Vanilla extract- ½ tbsp
- Salt- ¼ tsp
For Dark Chocolate Ganache frosting
- Fresh cream- 200ml (I used Amul’s)
- Dark chocolate- 1½ cups/ 250g (I used Morde)
Method for cake
- Prepare an 8”round cake tin by greasing with oil and place a piece of baking paper at the bottom of the pan.
- For the cake chopped dark chocolate coarsely. In a microwave safe bowl add chopped chocolate and unsalted butter together, microwave on 60% power for one minute. Stop and whisk in between, that is after every 30 seconds. Keep aside when the chocolate melts completely.
- Add all-purpose flour, baking soda, baking powder and salt in a bowl. Whisk well and keep aside.
- Mix coffee with hot water and keep aside.
- In another bowl add sugar and cocoa powder, mix well. Add coffee mixture into this in 3 batches. Whisk well. Add vanilla extract and eggs. Add one egg at a time. Beat well.
- Preheat the oven to 175 C.
- Now add the chocolate mixture into the flour mixture. Beat with your electronic hand mixer on medium-high speed for one minute. Add the dark chocolate-butter mixture now. Beat on medium-high speed for 30 seconds.
- Pour the batter into the prepared cake tin. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine was ready in 32 minutes. Every oven is different, so check the doneness after first 30 minutes.
- Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.
- When cooled slice, serve and enjoy!
If you’re planning to frost this cake read the next part.
Method for frosting
- Cut the cake into layers, keep aside.
- Add cream in a bowl. On low heat stir until hot, no need to boil the cream. Remove from heat, add dark chocolate pieces. Wait for 10 minutes. Mix and stir well, until a lump free smooth ganache forms. Now use this to frost the cake and fill the cake layers. Keep few hours in refrigerator, the icing will set well within this time. Serve cool or at room temperature.
- I halved the original recipe and that’s why I used one whole egg and half of another egg. 3 eggs were used in the original recipe. To measure ½ of an egg, you don’t need to panic. Just whisk an egg and use half of it for the cake batter.
- Chocolate containing more than 50% cocoa is recommended for this recipe.
- The amount of frosting is enough to frost and fill a double layer cake.