Best 2 Mocha Mud Cake Recipes

Indulge in a symphony of flavors with our decadent Mocha Mud Cake, a masterpiece that tantalizes taste buds and elevates any occasion. This rich and moist chocolate cake is infused with the irresistible aroma of coffee, creating a harmonious blend that will leave you craving more. With three tempting variations - Classic Mocha Mud Cake, Mocha Mud Cake with Ganache, and Mocha Mud Cake with Coffee Buttercream - this recipe offers a delightful journey through the realm of chocolate and coffee. Prepare to embark on a culinary adventure that will redefine your dessert experience.

Let's cook with our recipes!

MOCHA-BOURBON MUD CAKE

Mocha-Bourbon Mud Cake image

The name "mud cake" refers here to the slightly cracked top of this light-textured, chocolaty dessert. Originally from a local paper's food section on chocolate desserts. Definitely yummy, despite the name!

Provided by Leslie in Texas

Categories Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

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

Mocha Mud Cake image

Make and share this Mocha Mud Cake recipe from Food.com.

Provided by ChocoChipChef

Categories Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

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!

Tips:

Make sure to use good quality chocolate for the best flavor. Use semisweet or dark chocolate with a cocoa content of at least 60%.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Be careful not to overbake the cake. A toothpick inserted into the center should come out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
If you don't have a chocolate mold, you can use a regular cake pan. Just line the pan with parchment paper before you pour in the batter.
To make a mocha buttercream frosting, simply add 1/4 cup of instant coffee powder to the basic buttercream frosting recipe.
For a richer flavor, you can use espresso powder instead of instant coffee powder.
If you don't have any chocolate chips, you can use chopped walnuts, pecans, or almonds instead.
This cake is also delicious served with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Mocha Mud Cake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. And with these helpful tips, you can make sure your Mocha Mud Cake turns out perfect every time.