The Perfect Recipe for A Chocolate Mud Cake

Chocolate mud cake with fresh raspberries is a delightful combination of rich chocolate flavour and tartness from the raspberries. Here’s a recipe with ingredients and step-by-step instructions:

Ingredients:

For the Chocolate Mudcake:

• 1 cup (225g) unsalted butter, chopped
• 1 cup (200g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 3/4 cup (180ml) hot water
• 2 tablespoons (30ml) instant coffee granules (optional, for enhanced chocolate flavour)
• 1 and 1/2 cups (190g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream

For Serving:

• Fresh raspberries, rinsed and patted dry
• Confectioners’ sugar, for dusting (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
2. Melt Chocolate and Butter:
   • In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped butter and dark chocolate together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
3. Prepare Coffee Mixture:
   • In a small bowl, dissolve the instant coffee granules in hot water. Set aside to cool.
4. Mix Dry Ingredients:
   • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
5. Combine Wet Ingredients:
   • In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until pale and creamy.
   • Gradually pour in the melted chocolate mixture, stirring continuously.
   • Add the sour cream and mix until well combined.
6. Add Dry Ingredients:
   • Gradually add the sifted dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
7. Bake the Mud Cake:
   • Pour the batter into the prepared cake pan and smooth the top with a spatula.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre comes out with moist crumbs (not wet batter).
8. Cool and Serve:
   • Allow the mud cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   • Once cooled, dust the top of the mud cake with confectioners’ sugar (if desired) and arrange fresh raspberries on top.
   • Slice and serve the chocolate mudcake with a side of whipped cream or vanilla ice cream if desired.

Enjoy your decadent chocolate mud cake with fresh raspberries! It’s a perfect dessert for any occasion.