Prep 30 mins
Cook 1 hr
The name "mud cake" refers here to the slightly cracked top of this light-textured, chocolaty dessert. Originally from a local paper's food section on chocolate desserts. Definitely yummy, despite the name!
- 6 ounces unsweetened chocolate, coarsely chopped
- 3 tablespoons instant espresso powder or 3 tablespoons instant coffee granules
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup Bourbon
- 1 1⁄4 cups water, in total
- confectioners' sugar, for serving
- sweetened whipped cream, for serving
- Preheat oven to 350°.
- Butter and flour a 10-inch springform pan or Bundt pan.
- Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
- In a small cup, dissolve espresso powder in 1/4 cup boiling water.
- In a medium size bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
- Add eggs, one at a time, beating well after each addition; beat in vanilla.
- On low speed, beat in 1/3 of flour mixture.
- Beat in espresso, then beat in bourbon.
- Add melted chocolate to mixture and blend well.
- Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
- Pour batter into prepared pan and smooth top.
- Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
- Let cool completely in pan on a wire rack.
- To serve, run a sharp knife around the side of the springform pan.
- Remove side of pan and transfer cake to a serving platter.
- Cake will keep, covered at room temperature, for several days.
- Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.
This cake had a great texture and rose beautifully, but it didn't have enough of a chocolate taste for me, and unlike the previous reviewer, I thought it had too much of a bourbon taste. Perhaps a strong bourbon taste is typical for mud cakes, if so, then mud cakes are just not for me. However, I may play around with this basic recipe to come up with a cake with a stronger chocolate taste, and less of a liquor taste. Thanks for the recipe.
Did not have a strong coffee or Bourbon taste but good anyway. Almost forgot to put the chocolate in, I thought it looked kind of light, oops.