Mud Cake
This Mud Cake is a rich, fudgy, intensely moist chocolate cake. It is characterized for its deep chocolate flavor and velvety texture. This cake remains moist for days. It is simple to make and can be mixed in one bowl. The cake is topped with a smooth chocolate ganache for the finishing touch.
Let me know what you thought!
If you make this Chocolate Mud Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
Social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Mud Cake
- Total Time: 40 minutes
- Yield: 1 9-inch cake 1x
Description
This Mud Cake is a rich, fudgy, intensely moist chocolate cake. It is characterized for its deep chocolate flavor and velvety texture. This cake remains moist for days. It is simple to make and can be mixed in one bowl. The cake is topped with a smooth chocolate ganache for the finishing touch.
Ingredients
- 1 cup hot coffee
- 1/4 cup natural cocoa powder
- 1/4 cup dutch processed cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Ganache
- 1/3 cup heavy whipping cream
- 4 ounces semi-sweet chocolate
Instructions
1. Preheat oven to 350F. Line the bottom of a 9-inch cake pan with a circle of parchment paper. Spray the bottom and sides of the pan with nonstick spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, add the coffee and cocoa powder. Whisk to combine. Add in the sugar, oil, egg, buttermilk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder, baking soda and salt. Whisk just until combined.
3. Pour batter into prepared pan and bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire cooling rack in the cake pan while you make the ganache.
4. In a microwave safe bowl, or in a medium size saucepan on the stovetop, heat the heavy cream until a gentle simmer. Pour the heavy cream over the chocolate. Stir until the chocolate is melted.
5. Place a plate on top of the cake pan, and invert the cake out onto the plate. If the top of your cake has domed, place a plate on top of the cake and invert the cake again, so that the domed top of the cake is facing up and the cake does not crack.
6. Pour the warm ganache over top of the cake and spread until the top is completely covered in ganache.
7. Serve and enjoy!
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Oven
- Cuisine: American
