Mocha Bourbon Mud Cake
Indulge in the decadent richness of Mocha Bourbon Mud Cake, the ultimate dessert for chocolate and coffee lovers alike. This sinfully moist cake combines melted dark chocolate, a hint of bold espresso, and a splash of smooth bourbon for a flavor profile that's luxuriously deep and complex. The tender crumb is beautifully complemented by a glossy semisweet chocolate ganache that elegantly drips down the sides, adding a luscious finishing touch. Perfect for dinner parties or as a show-stopping centerpiece at any celebration, this cake is surprisingly easy to make with just 25 minutes of prep time. Serve with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream to elevate every bite. Whether you're a seasoned baker or a chocolate connoisseur, this indulgent mocha bourbon dessert is bound to be an unforgettable treat.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 8 ounces Dark chocolate (chopped)
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 tablespoons Espresso powder
- 0.25 cup Bourbon
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 Eggs (large)
- 2 teaspoons Vanilla extract
- 0.5 cup Buttermilk
- 0.75 cup Heavy cream
- 6 ounces Semisweet chocolate (chopped, for ganache)
Instructions
Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch round springform pan with parchment paper.
In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring constantly until smooth. Remove from heat and let it cool slightly.
Stir the granulated sugar, brown sugar, espresso powder, and bourbon into the melted chocolate mixture until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Add the eggs, one at a time, to the chocolate mixture, whisking well after each addition. Stir in the vanilla extract and buttermilk.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack before removing it from the pan.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped semisweet chocolate in a heatproof bowl.
Let the chocolate and cream sit for 2-3 minutes, then stir until smooth and glossy.
Once the cake is completely cool, pour the ganache over the top, using a spatula to spread it evenly and allow it to drip down the sides.
Let the ganache set for at least 30 minutes before serving. Enjoy your Mocha Bourbon Mud Cake with a scoop of vanilla ice cream or a dollop of whipped cream, if desired!
Nutrition Facts
Calories |
6535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.7 g | 412% | |
| Saturated Fat | 186.0 g | 930% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 863.0 g | 314% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 561.9 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 739 mg | 57% | |
| Iron | 61.7 mg | 343% | |
| Potassium | 4512 mg | 96% | |
*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.
