Chocolate Walnut Mud Cake

July 6, 2010

Chocolate Walnut Mud Cake

Over the past few days I’ve been looking for a good chocolate cake recipe. As I looked through my cookbooks and scoured the internet, nothing seemed to appeal to me. I was looking for a recipe that was cakey, and silky delicate, all at the same time. Something fudgy and gooey, but yet slightly airy. Something that would make me run to the refrigerator to sneak a bite every now and then. Maybe I was asking for too much?

And then in a sort of Eureka moment, I remembered the chocolate cake I had made for my birthday back in November. This mud cake is all of these things I described. And more than that, because words don’t do justice to this rich, intensely chocolatey cake.

Chocolate Walnut Mud Cake

I used Callebaut dark chocolate, and this is what makes all the difference. I made only a fourth of the recipe this time, as I would be the only one eating it. I’m happy to report that the recipe worked like a charm. I loved the small chunks of walnut in every other bite. I can imagine cacao nibs giving the dessert some bite as well, much like the Chocolate Valentino cake.

This is the kind of cake where you’d be better off under-baking – for it continues to cook in its own heat even after you’ve pulled it out of the oven. A robust crumbly circumference that gets gooeyer (this should most definitely be a word) as you reach the centre. The cake rises while baking and then flops back as it cools. It tastes great when still warm. Perfect when accompanied by a scoop of vanilla ice cream drizzled with some dulce de leche.

Surely this cake isn’t going to win a beauty contest. But it will most definitely win many hearts. Sounds cheesy, I know, but you have to taste it to believe it. If you’d like to dress it up a little, a dusting of cocoa powder or icing sugar would be good. But I like mine unadorned, straight out of the oven.

Chocolate Walnut Mud Cake

Chocolate Walnut Mud Cake Recipe

Adapted from: Seven Spoons
Yield: 16 servings (the recipe works beautifully when quartered as well)

Ingredients
8 oz (225g) unsalted butter plus more for greasing the pan
1 cup (120g) all-purpose flour
2 tsp baking powder
1/2 tsp salt (omit if using salted butter)
12 oz (340g) dark chocolate
4 eggs
1 cup (200g) dark brown sugar, packed
1 tsp vanilla extract
1 cup chopped walnuts, toasted (I may have eyeballed this)
Cocoa powder, to serve

Equipment:
9 inch springform pan for full recipe
or 1 4 inch springform pan for 1/4th recipe

Method:

  1. Butter a 9-inch springform pan, then line the bottom with a disc of parchment paper. Use strips of parchment to line the sides as well.
  2. Preheat an oven to 350°F (175°C).
  3. Sift or whisk together the flour, baking powder and salt in a small bowl. Set aside.
  4. In a saucepan over medium heat, melt the butter with the chocolate, stirring until smooth. Remove from the heat to cool slightly.
  5. In a medium bowl, whisk together the eggs, sugar and vanilla so that the sugar is dissolved. The mixture should barely lighten in colour.
  6. Pour the egg mixture into the chocolate, and stir to combine. Fold in the flour mixture, being careful not to overmix. Stir in the walnuts.
  7. Pour the batter into the prepared pan and bake in a preheated oven for 35-40 minutes (15-17 minutes for 1/4th recipe) or until the centre is puffed and cracked. A cake tester inserted into one of these cracks should come out with wet, clumped crumbs; gooey but not liquid.
  8. Let it cool in the pan for at least 15-20 minutes. The cake is very delicate.  To serve, release the sides of the springform carefully and remove the parchment paper.
  9. If you’d like perfectly sharp slices, refrigerate it for a few hours before slicing. I’ve heard that the flavour intensifies over time, but hadn’t had the opportunity to test that because the cake got over real fast.

{ 20 comments… read them below or add one }

1 Sanjeeta kk July 6, 2010 at 1:30 PM

Beautiful recipe and good presentation. Like the chocolaty feel of the cake.

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2 GB July 6, 2010 at 6:35 PM

Oh you had me at hello! anything with the adjective “gooeyness” is my kinda dessert! Drool!

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3 Krista July 6, 2010 at 10:25 PM

Fantastic! I love a cake that can stand on it’s own without frosting and sugar. Mmm, and warm, straight out of the oven? Perfection!! :-)

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4 bake lover July 7, 2010 at 1:47 PM

Isn’t it a lot like brownie?

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5 The Purple Foodie July 7, 2010 at 6:13 PM

Hey yes, it’s a lot like a brownie in the gooey sense of it, but doesn’t have the chewy characteristic that is synonymous with brownies.

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6 sheba July 8, 2010 at 5:52 PM

hmmm chocolate heaven…

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7 Val July 8, 2010 at 11:44 PM

There’s nothing like a good chocolate cake. I was about to go and bake something lemon flavoured but now I’m having second thoughts. Think I’m going to go ahead and make this instead!

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8 Grapefruit July 10, 2010 at 2:53 AM

Your recent chocolate posts have all had me drooling – follow you on google reader but haven’t commented many times before.
I just tagged you for an award over on my blog – please do check it out.

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9 Parita July 10, 2010 at 5:29 PM

Hey Shaheen..strangely I wasnt getting your feeds in my reader so i guess i missed quite a few of your post, dont know what the problem is :(
Cake looks lovely, nice to know that it worked beautifully even when you made 1/4 of it

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10 pigpigscorner July 10, 2010 at 7:46 PM

woah..I don’t mind some mud if it looks like this!

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11 The Purple Foodie July 11, 2010 at 9:38 AM

thanks for checking on the website, Parita! I lost a few subscribers when I moved to wordpress from blogger :(

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12 Samantha @ The Savvy Soybean July 14, 2010 at 9:18 PM

Oh yum!! What’s better than choco cake? choco cake with walnuts!

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13 Cloud July 16, 2010 at 1:21 PM

Can you improve the appearance of this cake? Like you did in other posts. That will make me cannot stop thinking to try.

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14 The Purple Foodie July 17, 2010 at 9:52 AM

a dusting of cocoa powder is all I can think of. And if you don’t mind more chocolate then you can top it with a layer of ganache.

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15 Josie July 17, 2010 at 1:01 AM

minus the walnuts, this sounds amazing :)

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16 Swati July 20, 2010 at 9:02 PM

I made this cake yesterday and it was amazing! Also, it was the first time that I have EVER baked anything so I was quite excited. It turned out exactly as you described :) Thanks for sharing the recipe.

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17 The Purple Foodie July 21, 2010 at 12:12 AM

so glad you liked it! =) Congratulatins on your first baking success!

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18 geetanjali June 21, 2014 at 4:31 PM

hey

this recipe sounds lovely, will try it soon, though i had a question……. in the write up u mention dark chocolate but the recipe says semi sweet chocolate……….. so which one wud u recomment ??

also the dark brown sugar is in crystal form, right ?

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19 geetanjali June 24, 2014 at 11:44 AM

hey,

Tried the cake with dark chocolate…………..turned out very well…………i halved the proportions…..

The texture was awesome………….. thank you so much for sharing the recipe with us

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20 Shaheen July 11, 2014 at 3:17 PM

Hi – you can use dark chocolate. The sugar in crystal form you’re talking about is probably demerara sugar. You will need to grind them up before using.

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