Chocolate Mud Cake

Dark Chocolate Mud Cake with a Chocolate Ganache

Course Baking

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 217kcal

Author Chhavi

Ingredients

Chocolate Cake

2 cups All Purpose Flour White Flour/Maida
¾ cups Cocoa Powder for dark intense flavour, use Dutch processed Cocoa Powder
1 ½ teaspoon Baking Powder.
1 cup Oil Neutral oil- Vegetable, Coconut or Ground nut oil
1 ½ cups White Sugar Granulated
1 cup Whole Milk Warm
1 teaspoon Vinegar
1 cup Water Hot, almost boiling

Chocolate Ganache

¾ Cup Heavy cream
½ Cup Chocolate Good Quality
1 tablespoon Black coffee Optional

Instructions

Prep

Preheat the oven to 180 C or 365 F for 10 minutes(Let it run empty)
Prepare a baking Pan by either buttering/oiling it or using parchment or butter paper.
Measure all the ingredients.
Add the vinegar to moderately hot milk, give it a mix and set aside. Let it curdle.
Mix the dry ingredients in a large bowl -flour, baking powder and Cocoa Powder
In another bowl, add the oil and the milk with vinegar and Sugar. Using a whisk, give it a good mix.
Add the dry ingredients to the wet ingredients. Scrap the bottom of the bowl to make sure there are no unmixed bits.
Add the hot water to the batter. Mix well.
The batter is a little more fluid than normal cake batter but don't worry about it.
Bake in a preheated oven at 180 degrees for 30-40 minutes.
Check if its done by inserting a toothpick in the cooked cake. If it comes out with liquid, it needs 5-10 mire minutes of baking. If it comes out clean or with crumbs, it's done.
Let it rest on the counter for 5 minutes. After which, take the cake out and cool it on a cooling rack.
Serve as it is or let it cool completely and frost it with Chocolate Ganache.

Chocolate Ganache

Chop the chocolate into small pieces.They should be smaller or around than 1 cm each
Heat the cream in a sauce pan or microwave till bubbling.
Add the chocolate and let it stand for 2 minutes.Add in the black coffee.
Mix till the chocolate has fully dissolved. Refrigerate for 2 hours before spreading on the cake,

Notes

# The timing depends on the type of pan you are using- its depth, material, and color, so keep an eye on the cake after the 30 minutes mark and keep checking it every 5 minutes or so.

If you use two pans, bake for 20-25 minutes.

#Usually this cake is done if the middle looks cooked and is not liquid looking.
This cake gets done almost a few minutes before the skewer can actually come out clean. It should be slightly "undercooked" as compared to the other cakes.

#If you don't want to use coffee in Ganache you can use milk.

#While mixing the ganache if you see chocolate pieces that haven't melted just microwave the mix for 15-20 seconds in the microwave and it should do the trick

#The Nutrition Values are for just the cake alone without any frosting.

Nutrition