Zutaten für Mocha Mud Cake
- 2 cups (4 sticks) unsalted butter
- Water
- 1 cup granulated sugar
- Not found in recipe (bittersweet chocolate used instead)
- 2 tablespoons instant coffee granules
- Flour
- 1 teaspoon baking powder
- ¾ cup unsweetened cocoa powder
- 4 large eggs
- 4 cups powdered sugar
- 2 tablespoons hot water
- Not found in recipe
- 12 ounces bittersweet chocolate (chopped)
- ½ cup brewed strong coffee
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Shredded almonds (optional, for garnish)
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Zubereitung von Mocha Mud Cake
- Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
- In a heavy-bottomed saucepan, combine 1 cup (2 sticks) unsalted butter, 12 ounces bittersweet chocolate (chopped), 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, and ½ cup brewed strong coffee.
- Heat over the lowest heat, stirring constantly, until the chocolate is almost completely melted. Do not overheat.
- Remove from heat and stir until completely smooth and glossy.
- Add 2 teaspoons vanilla extract, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk until well combined.
- In a separate bowl, whisk together 4 large eggs.
- Gradually add the eggs to the chocolate mixture, stirring gently until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake in a preheated 325°F (160°C) oven for 40 minutes.
- Loosely cover the cake with foil and continue baking for another 20-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (not wet batter).
- Let the cake cool completely in the pan on a wire rack before removing the sides of the springform pan.
- **Coffee Buttercream Icing:** In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 4 cups powdered sugar, beating until smooth and creamy.
- In a small cup, dissolve 2 tablespoons instant coffee granules in 2 tablespoons hot water.
- Add the coffee mixture to the buttercream and beat until well combined.
- Frost the top and sides of the cooled cake with the mocha buttercream icing.
- Garnish with shredded almonds (optional).
- Cut into 12 wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
149g
Fat
94g
Carbs
16g
