Baking · Finnish
Mokkapala Mud Cake
Mud cake with mocha brownie (mokkapala) frosting is irresistible! This cake is guaranteed to be moist and fudgy, as long as you remember to take it out of the oven in time so that the center remains gooey. No shortcuts were taken with the frosting either.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Melt the butter and the chopped chocolate in a microwave on medium power, stirring occasionally, or in a saucepan on the stovetop. Heat only until the chocolate has melted. Stir in the cocoa powder.
- 2
Allow the melted chocolate mixture to cool to lukewarm. Add the sugar. Whisk in the eggs. Combine the flour, instant coffee, and baking powder, add to the batter, and mix until smooth.
- 3
Line the bottom of a springform pan (Ø 20 - 22 cm) with baking paper, clamping it between the bottom and the rim. Pour the batter into the pan.
- 4
Bake the cake in the middle or lower part of the oven at 200 °C for about 15 min. A finished mud cake is set on the surface and edges, but remains soft and chocolatey in the center.
- 5
Allow the cake to cool for a moment. Release the rim of the pan. Transfer the cake onto a serving platter.
- 6
Melt the butter in a saucepan. Add the coffee. Sift the icing sugar and cocoa powder through a sieve into the butter and coffee mixture. Stir until smooth. Remove from the heat and allow to cool for a moment. Spread the frosting over the mud cake and decorate with sprinkles.