Best Mocha Mud Cake Recipes

Mocha-Bourbon Mud Cake image

Provided by Leslie in Texas

Categories Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

6 ounces unsweetened chocolate, coarsely chopped
3 tablespoons instant espresso powder or 3 tablespoons instant coffee granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup Bourbon
1 1/4 cups water, in total
confectioners' sugar, for serving
sweetened whipped cream, for serving

Steps:

Preheat oven to 350°.
Butter and flour a 10-inch springform pan or Bundt pan.
Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
In a small cup, dissolve espresso powder in 1/4 cup boiling water.
In a medium size bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
Add eggs, one at a time, beating well after each addition; beat in vanilla.
On low speed, beat in 1/3 of flour mixture.
Beat in espresso, then beat in bourbon.
Add melted chocolate to mixture and blend well.
Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
Pour batter into prepared pan and smooth top.
Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
Let cool completely in pan on a wire rack.
To serve, run a sharp knife around the side of the springform pan.
Remove side of pan and transfer cake to a serving platter.
Cake will keep, covered at room temperature, for several days.
Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.

Nutrition Facts : Calories 550.3, Fat 29.5, SaturatedFat 17.8, Cholesterol 133.4, Sodium 283.3, Carbohydrate 62.7, Fiber 3.4, Sugar 40.4, Protein 7.4

Mocha Mud Cake image

Provided by ChocoChipChef

Categories Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1 cup butter
1 cup water
1 cup sugar
1 cup semi-sweet chocolate chips
1 tablespoon instant coffee granules
1 cup flour
1 1/2 teaspoons baking powder
1/4 cup cocoa
2 eggs, fork beaten
2/3 cup butter, softened
1 1/3 cups icing sugar
2 tablespoons instant coffee granules
2 tablespoons warm water
1 cup peanut butter (optional)

Steps:

Grease 9 inch (22 cm) springform pan. Line bottom and side with parchment (not waxed) paper. Combine first 5 ingredients in heavy large saucepan. Heat on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
Add next 3 ingredients. Whisk until smooth.
Add eggs. Stir well. Pour into prepared pan. Spread evenly. Bake in 325 F oven for 40 minutes. Cover loosely with foil. Bake for 20-35 minutes until set. A wooden stick inserted should come out sticky, but not wet. Let stand in pan on wire rack until cooled completely. Remove from pan to serving plate.
Coffee Buttercream Icing.: Beat butter until light and creamy. Gradually add icing sugar. Beat until smooth and fluffy. Combine coffee granules and warm water in small cup. Add to butter mixture. Beat well. Makes 2 cups icing. Spread top and side of cake with icing. Cuts 12 wedges. Shreds of almonds looks great sprinkled on the sides. Tastes great too!