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Mocha Mud Cake

Mocha Mud Cake

Published on May 6, 2020 | In | By
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    • Prep Time
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Making this particular mocha mud cake holds emotions ,stories and feelings so dear that I only get into it when I have the time. It requires standing over a dimly lit stove and stirring away with that favourite wooden spoon ,which makes me feel like I am cooking in an era when mothers were so house proud that they did not need the world to recognise their worth . They knew !

They did not spare the rod and spoil the child but oozed gallons of love to an extent that one could not believe was possible from a single human being. Every syllable uttered commanded respect , was not to be trifled with and adhered to with affection albeit grim faced at times but affection nevertheless ! I feel proud to have been part of such unconditional love. The hugs may have been fleeting but they sure were the chocolate cake kind. Deep , rich and of many layers !

 

We made this for my elder sibling who like me is a chocoholic. Yep ! ‘don’t even think of bringing that vanilla ice cream anywhere near my chocolate cake’ kind of chocoholic !  😉 We have pictures of the cake cutting , not that I need those to remind me. This cake was first made for him and that’s how it shall always be reminisced about.

I don’t really know why it has taken me so long to share this recipe. Maybe because I never really had enough time to take pictures worthy enough to share , or maybe it also had to do with the fact that so many people were reading my recipes and just not taking the time to add so much as a smiley in the comment box ! I don’t know !

I am sharing it now for many reasons. Having made it a few days ago, I chose the wrong cake pan to pour the batter in and I realised it when I saw the beautiful chocolate bubbling over the rim and dripping down the sides to the base of the oven. I nearly cried. It had been so long since I had made this beautiful mocha cake and it simply could not be ruined. Too much love had gone into it. While it did come out looking like it had been traumatised , the taste was just as it was meant to be. So I thought what better time to share this than during a blooper baking stint !

We (bloggers & home cooks ) make mistakes too, lots of it. To err is human right ? The cake is being savoured slice by slice as this gets posted. I wish I could courier a humongous slice along with a chunk of my heart to much loved beings who are so far away. If anything this lock down has driven home the lesson that we just need to be, exactly who we are , faults and all.

I am sharing this in the hope that it brings you as much joy as it does me.

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Ingredients

  • Dark chocolate chopped- 140 gms
  • Un salted butter- 220 gms
  • Whole wheat flour-190 gms
  • Baking powder-1 tsp
  • Baking soda-1/2 tsp
  • Salt- a pinch
  • Palm sugar powdered/ Castor sugar- 400 gms
  • Instant coffee granules- 2 Tbsp
  • Vanilla bean -1
  • 20 cm cake tin
  • Cocoa-2 Tbsp
  • Eggs (free range)-2
  • Milk-240 ml
  • Dark chocolate chopped-140 gms

Instructions

  1. Into a wide, shallow pan (medium depth) add the dark chocolate, butter, milk, coffee, sugar and vanilla bean and set on very low heat. If you don't have a vanilla bean ,it can be omitted. Just add a teaspoon of vanilla extract during the mixing process.
  2. Keep stirring gently until the chocolate and butter melt and the ingredients come together.Do not let it boil.The heat must be on very low.
  3. Once it is done, take off the heat and allow to cool. If necessary place the pan in an ice bath.
  4. Grease and line a 20 cm cake tin. Pre-heat the oven to 170 degrees C ( medium -low heat)
  5. Sift together the flour ,cocoa ,baking soda and baking powder. Set aside.
  6. Make sure the chocolate mixture cools at least to a lukewarm temperature . (If using remove the vanilla bean , wash and keep aside to use again)
  7. Transfer to a mixing bowl. Add the eggs and whisk well .This can be done with a hand whisk or electric beater. Add vanilla extract at this stage if you didn't have the vanilla bean.
  8. Add the flour mixture and fold in until it is well incorporated. Now using the same whisk or beater, beat vigorously for a minute to get rid of any lumps and ensure that the batter is smooth.
  9. Transfer the mixture to the cake tin. Tap lightly to remove any air in the batter.
  10. Bake in the middle shelf until a tester inserted comes out clean. This cake takes anywhere from an hour and 10 minutes to an hour and 30 ,depending on the oven. It is to be baked in a low temperature to allow it to rise slowly.
  11. Let it cool completely before cutting. It must be refrigerated the next day.

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