Mud Cake

If you like dark chocolate, than this is just the cake for you. This was the first cake I made when my convection microwave arrived and since then this has been one of the most often baked cakes in my kitchen. I had looked up for the recipe at www.cakesandmore.in. Over time I have modified the recipe a little to suit our taste. The thing about this cake, that both hubby and me love is that its not too sweet and the dark chocolate taste can be felt in each bite. We love to have it in all combinations – slightly warmed and with a scoop of vanilla ice cream, warmed and with some whipped cream topping, or with dark chocolate sauce or ganache poured over it or just as a gorgeous looking generous slice – it tastes great always

If you are a chocolate lover, you may also like to check our Eggless chocolate Cake, Chocolate Fudge Brownie and Cola Cake.

Coming back to the mud cake, I typically use Leonz Dark Chocolate for this cake, but have made it a few times with Bournville as well.

Ingredients:
Flour – 1 1/4 cup
Baking soda – ½ tsp
Cocoa Powder – ¼ cup
Powdered Sugar – ¾ cup
Boiling water – ¼ cup
Instant Coffee Powder – 1 tsp
Dark Chocolate – 80 gms (chopped)
Unsalted Butter – 1/3 cup (chopped as small cubes)
Oil : 2 tbsp
Eggs – 2

Method of Preparation:

1. In a small mixing bowl, mix together sugar, boiling water and coffee powder till the sugar dissolves.
2. In another pan melt the butter on very low heat and add the chopped chocolate.
3. In about 2-3 minutes, it will melt completely and become a chocolaty mass. Stir to avoid lumps. Switch off the flame and stir for a while till there are no lumps.
4. Add this to the sugar mix and mix everything together with a wooden spoon. Let it cool and come to room temperature.
5. Sift together flour, baking soda and cocoa powder.
6. When the chocolate mix is cool, beat in the flour mix little at a time and mix well.
7. After all the flour has been mixed in, add the eggs one at a time and beat well. Add two tbsp of oil and mix well.
8. Transfer to the prepared baking tin and place in a preheated oven(180 deg Celsius) and set the baking time for 20-25 minutes till a skewer inserted comes out clean.
9. Cool the cake in the tin and then invert to a cooling rack.