This mud cake is not a heavy cake but it is rich. So get the milk ready as a side. I know it sounds strange to say that it's not heavy but it isn't. The cake is really light in texture. It was so good that the Sous Chef had a second piece and you know the Sous Chef is not one for ooey gooey stuff (although he lied and said it was still his first piece - he "was just eating slow").
Chocolate Mud Cake (Adapted from JoePastry)
8 oz butter (2 sticks)
8 oz semisweet chocolate
1 c flour
2 t instant espresso powder
1/2 c cocoa
1/2 t baking soda
1/4 t salt
2 c sugar
4 eggs
1/2 c buttermilk
1 t vanilla
1 t chocolate extract
Grease a 9" springform pan. Line the bottom with a round of parchment. Combine the chocolate and butter in a microwave safe bowl. Melt them in the microwave stirring every 15 seconds or so. Stir until completely smooth.
Sift and combine flour, cocoa, espresso, baking soda, and salt in a bowl. Stir in sugar. Whisk eggs and buttermilk together. Add to dry ingredients. Add chocolate mixture and stir until just combined. Pour into prepared pan and bake at 325 for about 1 hour 20 minutes until skewer inserted in center comes out clean. Cool on wire rack.
I must confess I wrapped the pan in foil in case it leaked a little but only had minor leakage. Joe Pastry suggests serving with ice cream but I found just a little confectioner's sugar on it was A-OK. I wouldn't turn down a little whipped cream either.
Chocolate Mud Cake (Adapted from JoePastry)
8 oz butter (2 sticks)
8 oz semisweet chocolate
1 c flour
2 t instant espresso powder
1/2 c cocoa
1/2 t baking soda
1/4 t salt
2 c sugar
4 eggs
1/2 c buttermilk
1 t vanilla
1 t chocolate extract
Grease a 9" springform pan. Line the bottom with a round of parchment. Combine the chocolate and butter in a microwave safe bowl. Melt them in the microwave stirring every 15 seconds or so. Stir until completely smooth.
Sift and combine flour, cocoa, espresso, baking soda, and salt in a bowl. Stir in sugar. Whisk eggs and buttermilk together. Add to dry ingredients. Add chocolate mixture and stir until just combined. Pour into prepared pan and bake at 325 for about 1 hour 20 minutes until skewer inserted in center comes out clean. Cool on wire rack.
I must confess I wrapped the pan in foil in case it leaked a little but only had minor leakage. Joe Pastry suggests serving with ice cream but I found just a little confectioner's sugar on it was A-OK. I wouldn't turn down a little whipped cream either.
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