Author Jean Morrison
Mocha Mud Cake
This Mocha Mud Cake is so rich it makes a scrumptious dessert. In fact I don't even wait until it is cooked! I can easily eat several spoonfuls of the raw mixture because it is so yummy. But this cake is not healthy. Eat only small pieces.
I only ever dust the cake with icing sugar. I never use an icing. It is rich enough without icing. Plus the light dust of white icing sugar on the rich dark brown cake looks very appealing. It's the type of cake that would impress any visitor.
Cooking time: 1 hour 10 minutes
Quantity: Serves about 15
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1 tablespoon coffee powder
1 cup boiling water
200 gm butter
3/4 cup brown sugar
1 cup caster sugar
250 gm cooking chocolate, broken into small pieces
1/2 cup cold water
1 and 1/4 cups plain flour
1/2 cup self raising flour
1/4 cup sifted cocoa
1 tablespoon icing sugar to sift over cake when cooked
Pre heat oven to 150 degrees Celsius.
Place coffee powder, hot water, butter, sugars and chocolate in a saucepan and stir over medium heat until well melted together. Add cold water and cool off the mixture by placing it in front of an open window.
When mixture is barely warm pour it into a large bowl and add the eggs, both flours and cocoa. Beat till well combined. Place in a greased slice tin measuring 28 cm x 18 cm (11" x 7"). This amount of mixture will totally fill the slice tin but that is fine because the cake isn't meant to rise.
Bake for 1 hour and 10 minutes at 150 degrees Celsius. Cool. Optional, after about 20 minutes dust with icing sugar.
The surface of the cake will crack but this is perfectly fine. This Mocha Mud Cake can be served as a dessert whilst still warm. It looks terrific served on a large plate, dusted with cocoa and with a decorative swirl of whipped cream. Or, when cold, serve as a cake.
I can't put any positive spin on the ingredients in this Mocha Mud Cake. There are absolutely no healthy food facts that I can mention. But boy does the cake taste delicious. That's it's redeeming feature.
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