Low Sodium Chocolate Mudcake
Indulge in the rich, velvety decadence of this Low Sodium Chocolate Mudcake, a perfect treat for chocolate lovers seeking a healthier twist. This recipe swaps the usual salt-heavy ingredients for a flavorful, lower-sodium alternative without compromising on taste. Made with unsweetened cocoa powder, dark chocolate, and a touch of instant coffee, it delivers a deep, sophisticated chocolate flavor with a moist, tender crumb. Topped with a luxurious homemade chocolate ganache, this mudcake is a show-stopping dessert that's easy to make and ideal for celebrations or casual gatherings. With simple pantry ingredients and just 30 minutes of prep time, this heart-healthy delight serves up to 12 slices of pure indulgence, proving that less sodium doesn’t mean less delicious!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 200 grams Granulated sugar
- 120 milliliters Vegetable oil
- 2 Eggs
- 240 milliliters Buttermilk
- 1 teaspoon Vanilla extract
- 1 teaspoon Instant coffee powder
- 120 milliliters Boiling water
- 100 grams Unsalted butter
- 150 grams Dark chocolate (70% cocoa)
- 150 milliliters Heavy cream
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch round cake pan. Line the base with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda.
Add the granulated sugar to the dry ingredients and mix well.
In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
Dissolve the instant coffee powder in the boiling water.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Pour in the dissolved coffee and mix until the batter is smooth.
Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the ganache, melt the dark chocolate, unsalted butter, and heavy cream over a double boiler, stirring until smooth and glossy.
Allow the ganache to cool slightly, then pour over the cooled cake, spreading evenly with a spatula.
Let the ganache set before slicing and serving your delicious low sodium chocolate mudcake.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.3 g | 426% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 468.3 g | 170% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 250.4 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 563 mg | 43% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
