Description
A rich and gooey espresso mud cake that is perfect for dessert lovers.
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, cubed
- 1 cup brewed espresso, cooled
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium saucepan over low heat, combine the sugar, butter, and brewed espresso. Stir until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In the cooled espresso mixture, whisk in the eggs and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake for a gooey texture.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For an extra indulgent treat, serve the cake warm with a scoop of vanilla ice cream on top.
- You can substitute the espresso with strong brewed coffee for a milder flavor, or use decaffeinated coffee for a caffeine-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg