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MOCHA MUD CAKE WITH ESPRESSO




Source of Recipe


From Death by Chocolate Cakes Copyright 2000 by Marcel Desaulniers


List of Ingredients




Mocha Mud Cake

1/2 pound (2 sticks) unsalted butter, cut into 1/2-ounce pieces; plus 1 teaspoon (melted)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups brewed full-strength coffee, hot
5 ounces unsweetened baking chocolate, coarsely chopped
1/4 cup dark rum
2 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract

Recipe



Preheat the oven to 275°F. Assemble a 9 x 2 3/4-inch nonstick springform pan with the bottom insert turned over (the lip of the insert facing down). Lightly coat the insides of the springform pan with some of the 1 teaspoon of melted butter. Line the bottom of the pan with parchment paper (or wax paper), then lightly coat the paper with more melted butter. Set aside.

In a sifter combine 2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Sift onto a large piece of parchment paper (or wax paper). Set aside until needed.

Place 1 3/4 cups hot coffee, 1/2 pound butter, 5 ounces chopped unsweetened chocolate, and 1/4 cup rum in the top half of a double boiler over medium-low heat. Use a rubber spatula to stir the mixture until the butter and chocolate are completely melted and combined with the coffee and rum, 2 1/2 to 3 minutes.

The chocolate and butter may also be melted with the coffee and rum in a medium glass bowl in a microwave oven set at medium power for 2 minutes. After removing the mixture from the microwave oven, use a rubber spatula to stir until smooth and combined.

Transfer the melted butter and chocolate mixture to the bowl of an electric mixer fitted with a paddle. Add 2 cups sugar and mix on low speed for 1 minute. Operate the mixer on low while gradually adding the sifted dry ingredients. Once they have been incorporated, about 1 minute, add 2 eggs and 1 tablespoon vanilla extract and mix on medium speed for 1 minute. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined. Pour the batter into the prepared springform pan. Place the pan on a baking sheet with sides on the center rack in the preheated oven.

Bake until a toothpick inserted in the center of the cake comes out clean, about 2 hours. Remove the cake from the oven and cool in the pan for 30 minutes. Release the cake from the springform pan and invert it onto a cake circle (or plate). Remove the bottom insert, then carefully peel the parchment paper away from the cake bottom. Turn the cake over, onto a cake circle (or plate) and set aside at room temperature while preparing the Mud Slide.

Chocolate Chunk Mud Slide

1 1/2 cups heavy cream
6 tablespoons granulated sugar
2 teaspoons instant espresso powder
4 ounces semisweet baking chocolate, coarsely chopped

Place 1 1/2 cups heavy cream, 6 tablespoons sugar, and 2 tablespoons espresso powder in the bowl of an electric mixer fitted with a balloon whip. Whisk on high for 1 minute until soft peaks form. Remove the bowl from the mixer and use a rubber spatula to fold in 4 ounces semisweet chocolate.

To serve: Heat the blade of a serrated slicer under hot running water and wipe the blade dry before cutting each slice. Spoon 2 to 3 heaping tablespoons of the Mud Slide over each piece of the cake and serve.