Decadent Chocolate Mud Cake with Sticky Toffee Topping
Description
An ultra-moist, rich, and decadent chocolate mud cake featuring a warm cocoa-coffee base, smothered in a luscious sticky toffee and chocolate ganache topping, finished with a delightful crunch of salted peanuts.
Ingredients
For the Chocolate Mud Cake:
For the Sticky Toffee & Chocolate Topping:
Instructions
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Preheat your oven to 325°F (approx. 160°C) or prepare a stovetop pot (dehkchi) with a stand. Grease a 6-inch baking pan and line it with parchment paper.
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In a bowl, combine warm oil and cocoa powder until smooth. In another cup, dissolve instant coffee in hot water.
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Mix the warm coffee solution, sugar, and vanilla essence into the cocoa-oil mixture.
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Sift in all-purpose flour and baking soda, stirring gently with a spatula or whisk.
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Stir in the buttermilk (milk and vinegar mixture) until a smooth, flowing chocolate cake batter forms.
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Pour the batter into the prepared baking pan. Bake in the preheated oven for about 35 minutes (or on stovetop medium-low heat) until a skewer inserted comes out clean. Let the cake cool completely.
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Prepare the sticky toffee topping by melting chocolate chunks in the microwave, then stirring in Nutella and warmed condensed milk until glossy and thick.
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Pour the rich sticky toffee-chocolate ganache generously over the cooled cake.
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Garnish with crushed chocolate and a generous sprinkling of salted peanuts to provide an incredible sweet-and-salty contrast. Slice and serve!
Note
Heating the oil and coffee water before mixing gives this mud cake its signature dense, moist, and fudgy crumb structure without needing an electric mixer.
The addition of salted peanuts on top cuts through the rich sweetness and adds an addictive texture contrast.
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