National Chocolate Cake Day: Easy Chocolate Mud Cake Recipe to Share with Friends and Family

Ingredients

• Unsalted butter: 250g (1 cup + 2 tablespoons)
• Dark chocolate compound (at least 50% cocoa): 250g (8.8 oz)
• finely chopped
• Instant coffee powder: 15g (1 tablespoon)
• Water: 180ml (¾ cup)
• All-purpose flour: 300g (2 ½ cups)
• Unsweetened cocoa powder: 50g (½ cup) Baking soda: 4g (1 teaspoon)
• Granulated sugar: 550g (2 ¾ cups)
• Large eggs: 4
• Vegetable oil: 40ml (2 tablespoons + 2 teaspoons) Buttermilk: 125ml (½ cup)
• Pinch of salt
• For the Chocolate Truffle: Dark chocolate (at least 50% cocoa)
• finely chopped: 650g (23 oz)
• Heavy cream (36-40% fat): 300ml (1 ¼ cups)
• Liquid glucose (or light corn syrup): 40g (2 tablespoons)
• Unsalted butter
• softened: 70g (5 tablespoons)

Step

1. Step 1:

   Begin by preheating your oven to 160°C (325°F). Grease your cake pan thoroughly and line the bottom with parchment paper to prevent the cake from sticking during baking.

2. Step 2:

   In a saucepan, combine the butter, instant coffee powder, and water. Place the saucepan over low heat and stir occasionally until the butter has fully melted and the mixture begins to simmer. Once simmering, remove the saucepan from the heat and add the finely chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.

3. Step 3:

   In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. This ensures the dry ingredients are well combined before introducing the wet ingredients.

4. Step 4:

   Pour the warm chocolate mixture into the dry ingredients and stir gently until combined. Be careful not to overmix, as this can affect the texture of your cake.

5. Step 5:

   In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs. Once the mixture is smooth, add it to the cake batter and stir gently until everything is just combined.

6. Step 6:

   Pour the cake batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Begin checking the cake at the 40-minute mark to avoid overbaking.

7. Step 7:

   Once baked, allow the cake to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely.

8. Step 8:

   In a saucepan over medium heat, combine the heavy cream, liquid glucose (or light corn syrup), and butter. Stir occasionally and bring the mixture to a simmer.

9. Step 9:

   Once simmering, remove the saucepan from the heat. Pour the hot cream mixture over the finely chopped dark chocolate in a heatproof bowl. Let the mixture sit for 1 minute to allow the chocolate to melt, then whisk it until smooth and glossy.

10. Step 10:

    Divide the truffle mixture into two equal portions. Cover one portion and refrigerate it for about 2 hours, until it thickens to a spreadable consistency. Leave the other portion at room temperature for the final glaze.

11. Step 11:

    Once the cake has cooled completely, carefully slice it horizontally into three even layers using a long serrated knife.

12. Step 12:

    Spread half of the chilled truffle frosting evenly over the top of the first cake layer. Then, place the second layer on top and spread the remaining frosting over it. Top with the final layer.

13. Step 13:

    Refrigerate the assembled cake for at least 2 hours to allow the frosting to set and firm up.

14. Step 14:

    Once the cake has chilled, pour the room-temperature truffle glaze over the top of the cake, ensuring it covers the top and sides evenly.

15. Step 15:

    Place the cake back into the refrigerator for at least 30 minutes to allow the glaze to set properly.

16. Step 16:

    Your delicious chocolate mud cake is now ready to serve.