Crackly Chocolate Mud Cake
Ingredients
- 2 sticks unsalted butter
- 1 tablespoon instant espresso powder
- 1/3 cup semisweet chocolate chips
- 1 ½ cups all-purpose flour
- 1/3 cup Dutch process unsweetened cocoa powder
- ½ teaspoon salt
- 5 large eggs
- 1 ¾ cups granulated sugar
- 1 tablespoon pure vanilla extract
- ¼-1/3 cup semisweet mini chocolate chips
- ½ teaspoon flaky sea salt for sprinkling
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 325° Fahrenheit. Spray a 13 x 9” rectangular baking pan with nonstick cooking spray. Set aside.
- Place butter, espresso powder and chocolate chips in a medium saucepan over medium low heat. Whisk until mixture is completely melted and espresso has dissolved. Set aside.
- In a medium sized mixing bowl, whisk together flour, cocoa and salt until well blended. Set aside.
- In a large mixing bowl, whisk eggs, granulated sugar and vanilla until mixture turns pale yellow. This should take about 2 minutes.
- Whisk chocolate mixture into egg mixture and blend well.
- Using a rubber spatula, add dry ingredients into chocolate and egg mixture and blend until the batter is well combined.
- Pour batter into prepared pan.
- Scatter mini chips over the top of the batter. Sprinkle with flaky sea salt.
- Bake for approximately 55 minutes for a brownie texture but reduce the time by 15 minutes if you would like the cake to be fudgier. Dust with confectioner’s sugar.
- Serve warm.
Notes
Makes one 13 x 9” cake