Ohio River Bottom Sludge Cake
Dive into decadence with this Ohio River Bottom Sludge Cake, a rich and moist chocolate dessert that’s sure to steal the show at any gathering. This indulgent cake combines unsweetened cocoa, the deep flavor of brewed coffee, and the tangy richness of buttermilk for a perfectly balanced batter. Topped with a silky dark chocolate ganache and a generous sprinkle of crushed chocolate sandwich cookies, this treat layers flavor and texture in every bite. Easy to bake in just 55 minutes from prep to plate, the recipe makes enough to serve 10, perfect for celebrations or an extravagant weeknight dessert. Finish with a dusting of powdered sugar for a stunning presentation! Whether you’re a chocoholic or simply looking for a showstopping dessert, this "sludge cake" is a must-try.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 1.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup strong brewed coffee (cooled)
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups dark chocolate chips
- 0.75 cups heavy cream
- 1 cup crushed chocolate sandwich cookies
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
In a large bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Whisk to combine evenly.
In a separate bowl, whisk together the eggs, buttermilk, coffee, vegetable oil, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Once the cake has cooled, carefully remove it from the pan and place it on a serving plate. Pour the ganache over the cake, allowing it to drip down the sides.
Sprinkle the crushed chocolate sandwich cookies evenly over the top of the ganache, pressing lightly to ensure they stick.
If desired, dust the top of the cake with powdered sugar for a decorative touch. Slice and serve!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 416 mg | 18% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 64.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 459 mg | 10% | |
*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.
