Chocolate Mud Cake

l Switch language for recipe in French l

I wanted to test a long time ago this delicious cake, rich in chocolate and highly acclaimed in Anglo-Saxon countries. Well it’s done! I confess to have been scared when I saw the amount of sugar contained in the cake and as is my habit I have greatly reduced the quantities and the result was perfect. The chocolate mud cake is a cake originating from the USA which is generally presented as a layer cake. You can make 2, 3 or even 4 layers of biscuit which are separated by a layer of chocolate icing. The whole cake is then covered with the same chocolate icing. As you can see, this dessert is rich in chocolate, so it’s important to choose a good chocolate and preferably rich in cocoa (70%). Another characteristic of this cake is that it contains a significant amount of strong coffee. This allows the biscuit to be very soft and sublime the taste of chocolate. The recipe is not very complicated, you just have to watch out the cooking time of the biscuit and it only remains to assemble … well almost !!!

Chocolate Mud Cake

For 8 to 10 servings

Preparation time: 1h, Cooking time: 40 min

Chocolate cake

[ingredients title=”Ingredients”]

• 220g diced butter
• 200g 72% cacao or more dark chocolate, chopped or broken coarsely
• 400g granulated sugar (300g are enough)
• 57g dutch cocoa powder
• 300ml strong hot coffee
• 1 tbsp vanilla extract
• 3 eggs
• 280g flour
• 2 tsp baking powder (9g)
• 1/2 tsp salt

[/ingredients]

Chocolate icing

[ingredients title=”Ingredients”]

• 290g melted butter
• 360g icing sugar (200g are enough)
• 65g cocoa powder
• 55ml whipped cream
• 1 tsp vanilla extract
• 1/2 tsp salt

[/ingredients]

PREPARATION

Chocolate cake

• Preheat oven to 170°C.
• Grease two 8-inch round cake pans.
• In an saucepan melt butter and chocolate.
• Whisk in sugar and then cocoa powder until fully incorporated.

• Slowly add hot coffee in 3 increments whisking until smooth.
• Add vanilla and then the eggs one at a time.
• In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.

• Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean.

• Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed.

Chocolate icing

• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 full minutes. This creates a creamy base for the frosting.

• Turn speed to LOW and slowly add 3.5 cups of confectioners’ sugar and the cocoa powder.
• Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.
• Turn mixer to medium speed and add the vanilla and cream.
• Once added, turn the mixer to high speed and beat for 1 minute.
• Add up confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.

 DRESSAGE

• Spread chocolate icing on a chocolate cake (1/2cm).

• Place the second chocolate cake on the first one.

• Spread chocolate icing all over the cake.

• Decorate as you want and put in the fridge for at least 1 hour.