Soy-Free Chocolate Mudcake
Indulge in the rich decadence of this Soy-Free Chocolate Mudcake, a dessert that redefines indulgence with its velvety texture and intense chocolate flavor. Perfect for those with soy sensitivities, this mudcake combines the deep richness of 70% dark chocolate with the creaminess of heavy cream and unsalted butter for unparalleled moistness. The recipe uses pantry staples like all-purpose flour, cocoa powder, and granulated sugar, but elevates them with an elegant blend of vanilla and a smooth chocolate infusion. With a bake time of just an hour, this show-stopping cake is ideal for celebrations, dinner parties, or as a weekend treat. Serve it as is for a rustic charm or dress it up with a dusting of powdered sugar or your favorite frosting for an elevated finish. Whether you're catering to dietary needs or simply craving the ultimate chocolate experience, this soy-free dessert will delight every slice!
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Ingredients
- 200 g all-purpose flour
- 60 g unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 250 g granulated sugar
- 200 g dark chocolate (70% cocoa), chopped
- 200 g unsalted butter
- 180 ml water
- 1 tsp vanilla extract
- 2 units large eggs
- 120 ml heavy cream
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3
In a small saucepan, combine the granulated sugar, dark chocolate, unsalted butter, and water over low heat. Stir continuously until the chocolate and butter are fully melted, and the mixture is smooth. Remove from heat and allow to cool slightly.
Step 4
In a large mixing bowl, beat the eggs and vanilla extract together. Gradually stir in the cooled chocolate mixture.
Step 5
Add the dry ingredients to the wet ingredients in two parts, alternating with the heavy cream. Begin and end with the dry ingredients, mixing until just combined.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
Step 8
Allow the cake to cool in the pan for 15 minutes. Then, remove from the pan and transfer to a wire rack to cool completely before serving.
Step 9
Once cooled, dust with powdered sugar or frost with your favorite topping, if desired.
Nutrition Facts
| Serving size | (1326.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5034.1 |
| Total Fat 317.0g | 0% |
| Saturated Fat 181.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 934.9mg | 0% |
| Sodium 2515.7mg | 0% |
| Total Carbohydrate 536.3g | 0% |
| Dietary Fiber 48.8g | 0% |
| Total Sugars 300.2g | |
| Protein 61.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 355.6mg | 0% |
| Iron 44.7mg | 0% |
| Potassium 2746.3mg | 0% |
Source of Calories