There are a lot of mud cake recipes out there. What they all have in common is the addition of melted bar chocolate to the batter. This one fits nicely into the tradition. In the world of mud cakes I’ll say that it leans European, being a bit richer and denser than most of its New World and Australia-New Zealand cousins. I doubt there will be many complaints!
8 ounces (2 sticks) butter
8 ounces semisweet or dark chocolate
5 1/2 ounces (1 cup) all-purpose flour
2 teaspoons instant espresso powder
2 ounces (1/2 cup) cocoa powder
1/2 teaspoons baking soda
14 ounces (2 cups) sugar
1/4 teaspoon salt
4 ounces (1/2 cup) buttermilk
Prepare a 9″ springform pan for baking and preheat your oven to 325 degrees Fahrenheit. Combine the chocolate and butter in a microwave safe bowl and zap on high heat in bursts of 10 seconds, stirring between each, until the chocolate is almost melted. Stir the warm mixture until it’s completely smooth.
Sift the flour, espresso powder, cocoa powder and baking soda into a bowl, or into the bowl of a mixer fitted with the paddle. Stir in the sugar and salt. Combine the eggs and buttermilk and whisk together and add to the dry ingredients. Scrape in the chocolate and butter mixture and stir until just combined (a few streaks are OK). Scrape the batter into the prepared pan and bake the cake for about 1 hour and 20 minutes, or until the a skewer inserted into the center comes out clean. Cool on a wire rack.
Serve with ice cream.