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Baking and SweetsBirthdays, Holidays, Celebrations

Rosa’s Mud Cake

By March 1, 2010January 21st, 202230 Comments

It’s hard to even count how many different shapes and sizes Rosa’s Mud Cake has taken over the past three decades. That’s it up there, in a heart shape underneath frosting and an army of m&ms for Phoebe’s Valentine-themed birthday party a few years back. It was also the cake I used for Phoebe’s birthday “beach cake” and the dessert I made for my parents anniversary (one round pan, sprinkled with powdered sugar, surrounded by raspberries) and, of course, the cake I ate at my best friend’s birthday parties all through childhood. Her mother is the famous Rosa and she cooked the most amazing meals for her family from a collection of recipes she had jammed into in little wooden box on her kitchen counter. (How I dream of that box!) Even before I had kids, I knew enough to dig around for the mud cake card so I could copy down the instructions and continue her tradition. The secret to its moist muddiness is a cup of strong black coffee. If you’re not a mocha person, don’t be scared by that, the flavor is very subtle.

Rosa’s Mud Cake
Makes 1 9×13 sheet cake or 2 9-inch layers.

1 1/4 cups flour
2 cups sugar
3/4 cups cocoa
2 tsp baking soda
1 tsp baking powder
2 eggs
1 cup strong black coffee (brewed, not grinds!)
1 cup buttermilk
1/2 cup canola or vegetable oil
1 tsp vanilla extract

Dump everything in a bowl, mix, pour into a sheet pan that has been buttered and lightly floured. Bake at 350°F for 30-40 minutes or until a toothpick inserted into the middle comes out clean.

Ridiculously Easy Chocolate Glaze
More often than not, I make this cake without frosting. But here’s a glaze that takes about 10 minutes (most of it hands-off time) that is impossible to mess up. (Unlike most of the frostings I attempt.)

Dump a small bag of semi-sweet chocolate chips (about 6 ounces) in a heatproof bowl. Meanwhile heat 1 cup of heavy cream so it’s bubbling but not boiling. Pour over chocolate chips and let sit about 2 minutes without stirring. Whisk together and pour over cake that has been set over a cooling rack on top of a cookie sheet that has been lined with foil or parchment.

Also Very Easy Classic Chocolate Frosting (makes 1 1/4 cups)

1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 ounces unsweetened chocolate, melted and cooled
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and beat in the chocolate, milk, and vanilla until the mixture reaches a spreadable consistency, about 1 to 2 minutes.

30 Comments

  • Avatar Kate Brown says:

    Did you make in cake pans for the pic above or cut out the circles from the sheet pan? Would love info on timing and size if you used cake pans

  • Avatar Margaret says:

    YMMV but I default to using springform pans and the thin batter started leaking out before I could even get it to the oven (where I put a sheet pan under the two rounds on the lower rack). Made a note to self for future uses but thought this might be a useful note for other first-timers. 🙂

    (Or does it sound like I’m doing something wrong??)

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