Crackly Chocolate Mud Cake

Crackly Chocolate Mud Cake


  • 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


  • 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.


Makes one 13 x 9” cake