Eggless Chocolate Mud Cake with Thick Chocolate Glaze | Chocolate Mud Cake Eggless Recipe
Eggless Chocolate Mud Cake with Thick Chocolate Glaze is rich, moist, deeply chocolatey, perfect for celebrations or indulgent dessert cravings.
Ingredients
1 cup = 250 ml
FOR MAKING CHOCOLATE SOLUTION
- 100 gram dark chocolate (1/2 cup)
- 110 gram butter (salted or unsalted, 1/2 cup)
- 100 gram sugar (1/2 cup)
- 190 ml water (3/4 cup)
- 1 tsp/1 sachet instant coffee powder
OTHER INGREDIENTS
- 115 gram all purpose flour (1 cup minus 1 tablespoon)
- 20 gram cocoa powder (unsweetened, 3 tablespoons + 1 teaspoon)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt (skip if using salted butter)
- 1 tsp vanilla essence
FOR CHOCOLATE GLAZE
- 100 gram dark chocolate (1/2 cup)
- 1 tbsp butter (14 gram)
- 1 tbsp powdered sugar
- 2 tsp milk or water
- Chocolate chips for garnish (optional)
Instructions
MAKING OF CHOCOLATE SOLUTION
- Add water, dark chocolate, butter, sugar and coffee powder in a saucepan.
- Put the saucepan on low heat while stirring occasionally.
- When everything melts completely, switch off the heat.
- Transfer this chocolate solution in a bowl.
- Let this solution come to room temperature.
MAKING OF CAKE BATTER AND BAKING
- In the meantime, arrange a butter paper at the base of 6 inches cake tin and grease the tin with oil.
- When chocolate solution turns completely cool, put a sieve on the bowl.
- Add all purpose flour, cocoa powder, baking powder, baking soda and salt.
- Sift the dry ingredients into the bowl.
- Add vanilla essence.
- Mix. Make sure there remains no lumps.
- Transfer this batter in a greased cake tin.
- Tap the tin few times so that there remains no air bubbles.
- Bake in a preheated oven @180°C for 35-40 minutes.
- Check by inserting a toothpick and if it's come out clean, its a sign that cake is thoroughly baked. You may spot some chocolate on toothpick but that is most likely a melted chocolate.
- Place the cake tin on wire rack and let it cool down a bit for 15-20 minutes only. Don't wait to let it cool down completely.
- Invert the cake.
- Now let the cake cool down completely. If you like, you can stop the process here and start enjoying the cake. But we will go ahead to make it super chocolate-y.
MAKING OF CHOCOLATE GLAZE
- Add dark chocolate in a microwave safe cup and also take butter.
- Melt the chocolate in the microwave in 30-second intervals, stirring between each interval, for a total of 1 minute. In case you don't have microwave, you can melt the chocolate using double boiler method. Check out the details here
- Add powdered sugar and milk or water.
- Mix well. If anywhere you feel it needs little more melting, just go for 10-20 more microwaving.
- Let the glaze cool down slightly.
- Spread it all over the cake.
- Decorate the cake with chocolate chips or with anything you like or just leave as it is until chocolate glaze is completely set.
- Cut into slices and enjoy.
Notes
- Batter of this cake is slightly thinner than the batter of other normal cakes, so don't worry on seeing the consistency of batter.
- Powdered sugar is added in the glaze because dark chocolate is slightly high on bitter side. If you are ok with that bitterness or otherwise using milk chocolate, no need to add powdered sugar.