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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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! 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 |
Directions:
1. Preheat oven to 350°.
2. Butter and flour a 10-inch springform pan or Bundt pan.
3. Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
4. In a small cup, dissolve espresso powder in 1/4 cup boiling water.
5. In a medium size bowl, whisk together flour, baking soda, and salt.
6. In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
7. Add eggs, one at a time, beating well after each addition; beat in vanilla.
8. On low speed, beat in 1/3 of flour mixture.
9. Beat in espresso, then beat in bourbon.
10. Add melted chocolate to mixture and blend well.
11. Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
12. Pour batter into prepared pan and smooth top.
13. Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
14. Let cool completely in pan on a wire rack.
15. To serve, run a sharp knife around the side of the springform pan.
16. Remove side of pan and transfer cake to a serving platter.
17. Cake will keep, covered at room temperature, for several days.
18. Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.
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