Mocha Mud Cake
Indulge in the decadence of a Mocha Mud Cake, the ultimate dessert for coffee and chocolate lovers! This rich and velvety cake brings together the bold flavors of dark chocolate and instant coffee, perfectly balanced with the natural sweetness of caster and brown sugars. A luxurious combination of buttermilk and melted chocolate keeps the crumb irresistibly moist, while a touch of cocoa powder adds depth to every bite. With minimal prep and an oven-baked finish, this dessert is perfect for special occasions or a comforting treat at home. Serve with a glossy ganache, a dollop of whipped cream, or a dusting of cocoa for a show-stopping finish. Ideal for gatherings of eight, this recipe will satisfy cravings with its heavenly blend of mocha-inspired flavors.
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Recipe Information
Ingredients
- 200 g unsalted butter
- 200 g dark chocolate
- 2 tsp instant coffee granules
- 125 ml boiling water
- 220 g caster sugar
- 100 g brown sugar
- 150 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking soda
- 2 large eggs
- 125 ml buttermilk
- 1 tsp vanilla extract
Instructions
Preheat your oven to 160°C (320°F) and line a 20cm (8-inch) round cake tin with parchment paper.
In a medium saucepan, combine the butter, dark chocolate, instant coffee granules, and boiling water. Stir over low heat until the butter and chocolate have melted and the mixture is smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the caster sugar, brown sugar, flour, cocoa powder, and baking soda until well combined.
In a separate bowl, beat the eggs lightly, then mix in the buttermilk and vanilla extract.
Gradually add the cooled chocolate mixture to the dry ingredients, stirring until combined.
Next, fold in the egg and buttermilk mixture, ensuring everything is fully incorporated but not overmixed.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 85-90 minutes or until a skewer inserted into the center of the cake comes out almost clean (a few moist crumbs are fine).
Remove the cake from the oven and allow it to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Top with your favorite ganache, whipped cream, or dust with cocoa powder for serving.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 579.3 g | 211% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 423.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 524 mg | 40% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 2738 mg | 58% | |
*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.
