Coffee and chocolate are a match made in tasty heaven with this coffee mud cake recipe. This quick and easy chocolate mud cake looks impressive on the dinner table and is sure to be a hit at the next family gathering.
Preheat oven 160°C fan forced. Grease and line a 20 cm round cake tin with baking paper. Combine butter, chocolate, coffee, and sugar in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and allow to cool 5 minutes.
Attach the Flex Edge beater to the KitchenAid® Stand Mixer. Add cream and chocolate coffee mixture to the bowl. Mix on speed 2 until incorporated. While the motor is still running, add eggs, one at a time, and mix until combined. Add sugar and mix well.
Sift the flour, cocoa and baking powder together. Turn off mixer, add the flour mixture and mix on speed 1 until just combined. Do not over mix. Pour mixture into prepared pan and smooth surface with a spatula.
Bake on middle shelf of oven for 1 hour, or until skewer comes out clean when tested. Remove from oven and allow to cool completely.
For the Espresso cream; Combine the liqueur and coffee powder in a cup, stand in a saucepan of hot water, stir until coffee powder has dissolved. Cool 10 minutes.
Attach the wire whisk to the KitchenAid® Stand Mixer. Add cream and chocolate coffee mixture to the bowl. Mix on speed 2 until incorporated. Increase to speed 10 and mix until soft peaks form. Turn the mixer off. Add the mascarpone and sugar, mix on speed 2 until just combined. Slowly pour in the liqueur, mix on speed 1 until just combined.
Spread the cream over the cake, dust with extra cocoa powder.