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Mocha Mud Cake Recipe

Indulge in this decadent Mocha Mud Cake! A rich, intensely chocolatey cake is generously coated in a luscious mocha buttercream icing. This irresistible dessert is perfect for chocolate lovers and special occasions. Easy to follow instructions make this impressive cake surprisingly simple to bake.

Prep Time 20 mins
Cook Time 90 mins
Calories 469.9 kcal
Protein 6g
Rating 0.0 (1 Reviews)
Mocha Mud Cake 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Mocha Mud Cake

  1. Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
  2. 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.
  3. Heat over the lowest heat, stirring constantly, until the chocolate is almost completely melted. Do not overheat.
  4. Remove from heat and stir until completely smooth and glossy.
  5. Add 2 teaspoons vanilla extract, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk until well combined.
  6. In a separate bowl, whisk together 4 large eggs.
  7. Gradually add the eggs to the chocolate mixture, stirring gently until just combined. Do not overmix.
  8. Pour batter into the prepared pan and spread evenly.
  9. Bake in a preheated 325°F (160°C) oven for 40 minutes.
  10. 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).
  11. Let the cake cool completely in the pan on a wire rack before removing the sides of the springform pan.
  12. **Coffee Buttercream Icing:** In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
  13. Gradually add 4 cups powdered sugar, beating until smooth and creamy.
  14. In a small cup, dissolve 2 tablespoons instant coffee granules in 2 tablespoons hot water.
  15. Add the coffee mixture to the buttercream and beat until well combined.
  16. Frost the top and sides of the cooled cake with the mocha buttercream icing.
  17. Garnish with shredded almonds (optional).
  18. Cut into 12 wedges and serve.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

149g

Fat

94g

Carbs

16g

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Time To Make Course Preparation Low Protein Desserts Dietary Low In Something 4 Hours Or Less