A couple weeks ago, I developed a deep and abiding craving for chocolate. Not candy chocolate, but a homemade chocolate confection. Preferably cake.
I sat with the craving for awhile, mulling it over, pondering the pros and cons of each idea that flitted across my mental dashboard. And then Joe Pastry wrote about a mud cake, and I knew, without a shadow of a doubt, that mud cake was The Answer.
So I made it and it was.
Adapted from Joe Pastry’s blog.
1 cup butter
1 cup (8 ounces) semi-sweet chocolate chips
1 cup flour
2 teaspoons instant coffee granules (or espresso powder)
½ cup cocoa powder
½ teaspoon baking soda
2 cups sugar
1/4 teaspoon salt
4 eggs, beaten
½ cup sour milk (or buttermilk)
Melt the chocolate and butter together in the microwave, stirring every 30 seconds or so. (Do not over heat or the chocolate will scorch.) Stir till smooth and creamy.
In a large mixing bowl, stir together the flour, coffee granules, cocoa, soda, sugar, and salt. Add the eggs and milk and whisk to combine. Stir in the melted chocolate—do not over-mix.
Pour the batter into a 9-inch springform pan that has been greased and lined with parchment and then greased again. Bake the cake at 325 degrees for an hour and twenty minutes, maybe a bit less. My cake puffed up high at first, and then it sank around the hour and ten minute mark. I think I took it out at about 1 1/4 hours since I wanted it to be damp, not dry.
Cool completely before removing from the pan. I ate it plain, mostly, but it’d be fab with coffee ice cream or whipped cream and berries.