This caramel macchiato mud cake recipe is the perfect dessert after a heavy meal. It takes away the last remnants of the rich taste of your dinner and just soothes your taste buds. The only problem you will encounter with this is that your guests wouldn’t be able to resist having a second slice of this cake. It’s rich, yes, but it’s also very much irresistible! This is perfect with a cup of coffee.
One of our friends over at The First Year Blog has this to say about the recipe:
“So what is a mud cake? It’s dense, it’s fudgy, it’s chocolately, it’s moist. A mud cake is usually frosted with melted chocolate and it’s just dreamy. Take my word for it.”
You really don’t have to convince me. This cake is truly one of a kind!
Ingredients
FOR THE CAKE
- 4 oz Toll House bittersweet chocolate, chopped
- 2 stick Kerrygold butter, diced
- 1 & 1/2 cups Domino sugar
- 1 cup International Delight Caramel Macchiato Iced Coffee
- 1 & 1/2 tbsp instant coffee granules
- 2 Eggland’s eggs
- 2 cups Gold Medal all purpose flour
- 3/4 tsp Clabber Girl baking powder
- 1/8 tsp Morton salt
- 2 tbsp Hershey’s unsweetened cocoa powder
FOR THE FROSTING
- 3 oz Toll House bittersweet chocolate, chopped
- 1/3 cup Borden heavy whipping cream
- Hershey’s Caramel sauce
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Quick Tip: This is perfect with a cup of tea or a cup of coffee.
Thanks again to The First Year Blog for this amazing recipe.
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Where’s the baking directions to the Caramel Machiatto Mud Cake? Not on the site with the ingredients…..