Tuesday, September 1, 2009

Mud Slide Chocolate Cake with Coffee and Kahlua



From the kitchen of One Perfect Bite...It's not the best cake I've ever tasted. It's not the easiest cake I've ever made. That being said, this cake has a lot going for it. It's intensely chocolate with a flavor that's enhanced with coffee and kahlua and, while not simple, it's relatively easy to make. It also wins extra points because it's easy for lovers of picnics and potlucks to transport. This rich cake received it name because of its dark color and the way the glaze runs down the side of the cake as it's poured or painted on. If you decide to make this, use the best quality chocolate available to you. Nothing miraculous will happen in the oven to improve the flavor of inferior ingredients. A good brandy can be used to replace the Kahlua. The finished cake is a moist, chocolate marvel that will stay fresh for days after it's made. It can be made in 15 minutes , but it bakes longer than most and takes a while to cool, so plan accordingly. I like it best a day after it's been made. Here's the recipe.

Mud Slide Chocolate Cake with Coffee and Kahlua
...from the kitchen of One Perfect Bite

Ingredients:
2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cup strongly brewed coffee
1/4 cup Kahlua or brandy
5 ounces unsweetened chocolate
1 cup (2 sticks) butter
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
Optional Glaze:
3 ounces semisweet chocolate
2 tablespoons strongly brewed coffee

Directions:
1) Preheat oven to 275 degrees F. This is not an error. This cake bakes at a very low temperature. Butter a 10-inch Bundt pan and dust sides and bottom with cocoa. Set aside.
2) Sift together flour, sugar and salt. Set aside.
3) Place coffee and liqueur in a medium sauce pan set over medium heat. Heat for 5 minutes. Add chocolate and butter, stirring until melted and smooth. Add sugar and stir until dissolved. Remove from heat and allow to cool for several minutes.
4) Transfer chocolate mixture to a large bowl. Using an electric mixer, add flour mixture in two parts, beating after each addition until smooth. Add eggs and vanilla and beat for 1 minute more. Pour into prepared Bundt pan.
5) Bake in middle third of oven for 1-1/2 hours, or until cake pulls away from sides of pan and springs back when middle is touched. Allow cake to cool in pan for 10 minutes. Invert cake onto a platter, but do not remove pan until cake is completely cool.
6) In a small saucepan set over low heat, melt chocolate and coffee. Brush on surface of cooled cake. Yield: 12 servings.

Recipe adapted from Cook-off America.

41 comments:

ivoryspring said...

Mary,

Absolutely yummy - I am extremely tempted to reach in the screen and steal a bite! :)

The Food Librarian said...

This looks very yummy. And the low temperature is interesting. Must make things moist...like a slow cooker! Thanks for sharing.

Emily said...

Good gawd. I need some of that.

Maggie B said...

Just the name of this cake makes my mouth water. Thanks for sharing the recipe and for visiting my building site in Normandy
a bientot
Maggie

the ungourmet said...

I love Kahlua in cake! Oh, and coffee too! Yum! Looks like my kind of cake!

Mary said...

I'm with Maggie! Looks very moist and the name is drool worthy alone!

My Little Space said...

Oh my, I'm drooling! I always wanted to try out mud cake and this is really tempting!

Bambie said...

Your site makes me crave for your foods.. just scrolling down, i see lots of recipes that i would definitely try one of these days.. im glad i found your site.. have a nice day =)

Debinhawaii said...

It looks very decadent and delicious!

Hootin' Anni said...

I swear Mary....I'm not sure just how you do it...baking, cooking and presenting with such beauty...and blog on top of all that. You're a saint!!

My Carolina Kitchen said...

Love chocolate and this looks fabulous and it's breakfast time here. I'm not much of a baker or a dessert maker, but I'm learning.

You know they say your guests may not remember the main course, but they ALWAYS remember the dessert.
Sam

Martha said...

I've never seen a cake bake so low -- may have to try it for my next chocolate experience!

Kristin said...

I like a recipe that I can make ahead of time, this sounds like a good one. Maybe I'll make it for the weekend- how much kahlua do you use?

Sharon said...

Looks very delicious!! You have photographed it perfectly too!

Selba said...

You really make me drooling with this chocolate cake, Mary! I wish to have a slice... or the whole cake! :)

pk said...

Sounds EXTREMELY yummy! :-)

once in a blue moon... said...

oh come to mama, seriously, SEND IT TO ME! i have been to busy to bake...

Ladynred said...

Sounds like you are a good baker and your cake looks yummy!
Thanks for the comment.

Mary said...

Kristin, the cake uses 1/4 cup Kahlua or brandy.

JonJon said...

Wow!!! So tempting.. I want some!!! :)

The Apple Hill Adventurer said...

your fam must be in awe of you 24/7

i am so impressed you find the time to keep on making such delicious things, and never a repeat.

you are a woman of 1000 recipes

Jo said...

Omigosh, I'm so glad I found your blog. I am a "foodie" and I love good recipes. And I am absolutely addicted to both coffee and chocolate.

That photograph is making my mouth water. :-)

Country Wings in Phoenix said...

Good Morning Sweet Mary!
This looks so inviting. Rather than bake one myself, if it was difficult for you, then I know it will be difficult for me. Can I just have a slice of yours? I knew if I came over we would share and enjoy. You are the best cook ever, and eveything always looks so inviting. Wonderful photo. Love the cake,and wonderful company as well. Thanks for sharing sweetie. Stop by and say hi, as I so love it when you visit. Country hugs, Sherry

Kristine said...

These are wonderful combinations! I make an icing for pound cake every Christmas that is similar to this...

Butter, kahlua, coffee, unsweetened morsels, egg yolks...it is wonderful with pound cake and raspberry sauce!mmmm.

I cut the pound cake (loaf size...like Sara Lee) into a bottom, middle and top section long ways and ice all the layers about a centimeter and then ice the whole top and sides, everything...its like fudge. I refrigerate it so it gets firm and then it makes the most beautiful slices...we call it Chocolate brick cake and thankfully I am the only one who likes it at my house :D so I get to eat the entire cake. ha.

I adore chocolate. Thank you for sharing this.

meandering pearl said...

Hello! this looks sumptuous!!! hope you had a lovely pink saturday!!! kind thoughts

Kristine said...

I came back again to jot down some notes...love your blog. You have delicious recipes..

The Blonde Duck said...

Wuffle.

Katherine Aucoin said...

This is the ultimate perfect dessert! I have an award for you.

Maria said...

That is what I call dessert!

Gaby said...

MARY I am coming over to have some of this!! LOOKS SO DELICIOUS!

Debbie said...

Oh does that look good. I love the addition of Kahlua to this.

Southerncook said...

Mary,

This looks like heaven on a plate, OMG, YUM!!!!! I never make chocolate cake because DH doesn't like chocolate. I think I MUST make this. He doesn't have to eat it right? You share some of the most amazing recipes.

Carolyn/A Southerners Notebook

Sue said...

The picture looks so tempting. Death by Chocolate!

Thanks for stopping by my blog. :)

noble pig said...

Wow, it looks so intense and beautiful. I love it...it's cake, who cares if it's not the best.

Mary said...

pk, I'm so glad you found us. I hope you take a leisurely look at my blog and then come back often.

Liz said...

OOh la la! Mary, this looks so rich and yummy. Please send some over here, lol. :)


Mommy's Little Corner
Yummy-as-can-be

prettyfirefly said...

I'd like to try baking this. It looks really delicious. Yum!!!

Megan said...

Between the name of this cake and that picture, I'm sold!

pigpigscorner said...

The texture looks amazing!

Katy ~ said...

I had to laugh out loud at "nothing miraculous will happen in the oven..." I've been known to pray for that!

The cake looks very moist and good to me. I can see it being well liked and enjoyed by many.

Business said...

Dear Mary

I really would like to thank u so much for being so generous and kind to share this wonder Mud Slide Chocolate cake with coffee. I have enjoyed every bite of it altho I did not add Kahlua at all as I do not know what it is.

Secondly I also tried your Orange Yogurt cake in which I substituted with lemon since I like lemon more. And Lo & behold it was a unique cake as it was crisp on the outside. I was all excited to share it with my colleague but they could not savour the crispness since it was kept overnight. Here I wonder whether u have the knowledge how to preserve its crispness.

Once again, thank u so much for being such a blessings in sharing good recipes that people from this part of the world can get a chance to enjoy it with you.

God bless u dear Mary !

With blessings
Rena
Penang, Malaysia, Soth-East Asia
Email business.mbts@gmail.com

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