Quick & Easy

Mochaccino mud cake

This mochacino mud cake is cleverly disguised as a delicious chococolate-infused coffee underneath whipped cream and beautiful latte art!
12 Item



1.Preheat oven to 162°C. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
2.Combine butter, chocolate, sugar, the water, liqueur and coffee in small pot; stir over low heat until smooth.
3.Transfer mixture to medium bowl; cool 15 minutes. Whisk in sifted flours and cocoa, then egg. Divide mixture among baking cups.
4.Bake large cakes about 1 hour, small cakes about 50 minutes. Turn cakes onto wire rack to cool.
5.Remove cakes from baking cups. Place cakes in coffee cups, top with cream. Place chocolate syrup into piping bag fitted with small plain tube, pipe spirals over cream; feather and fan cakes by pulling a skewer through the spirals or, dust cakes with sifted cocoa.

You will need six 355ml or twelve 120ml capacity coffee cups for this recipe.


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