Chocolate Mushroom Devil’s Food Cake

Both Mushrooms and cacao contains aldehydes and pyrazines which impart nutty, roasted flavours. Mushrooms, known for their umami kick, are the perfect complement to cacao, intensifying its rich, decadent aroma and flavour.

Whilst it may seem crazy, the pairing of mushroom and cacao can be traced back thousands of years to Mesoamerican cultures who integrated fungi into cacao ceremonies in attempt to commune with the divine.

This bundt is rich, earthy, and utterly divine, an idiosyncratic move away from its cloying, sweet counterpart.

I urge you to make this, even purely out of intrigue, once you do, there is no going back, chocolate cake will never be the same!

You can watch the recipe video here.

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Good chocolate recipes begin with good chocolate….

Just be wary of keeping it away from midnight snackers…

Or else the inevitable will happen….

devils food cake, chocolate mushroom, chocolate fudge cake, chocolate loaf, chocolate glaze, winter chocolate cake, chocolate bundt

Yield: 8-10

Author: Suze Morrison

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Chocolate Mushroom Devil’s Food Cake

Prep time: 30 MinCook time: 1 H & 10 MInactive time: 22 MinTotal time: 2 H & 2 M

I urge you to make this, even purely out of intrigue, once you do, there is no going back, chocolate cake will never be the same!

Ingredients

For the Cake

• 280g Plain Flour
• 300g Golden Caster Sugar
• 100g Light Muscovado Sugar
• 50g Mushroom Cacao Powder (or 40g cacao mixed with 10g Chaga/ Cordyceps or Lions Mane Powder)
• 1tsp Bicarbonate Soda
• 1tsp Fine Salt
• 300ml Hot Espresso
• 2tbsp Hot Mushroom Tea (or soaking liquid from dried mushrooms)
• 2 Large Free-Range Eggs
• 240ml Buttermilk
• 120ml Rapeseed Oil
• 2tsp Vanilla Extract

For the Glaze

• 30g Butter
• 60g Dark Chocolate
• 60g Icing Sugar
• 1-2 tbsp Boiling Water

Instructions

1. Grease and dust a 6 cup bundt pan with cocoa and set aside in the fridge. Preheat oven 175C.
2. In a bowl, add the flour, both sugars, mushroom cacao (or cacao and mushroom powder), bicarbonate of soda and salt. Whisk thoroughly until homogenous.
3. In one jug, whisk the coffee and mushroom tea and in another whisk the eggs, buttermilk, oil, and vanilla.
4. Make a well in the dry ingredients and alternate adding the coffee mixture and the buttermilk mixture, whisking until just combined.
5. Take care not to overmix as this will give you a dense ‘chewy’ cake, a few lumps are fine.
6. Pour the thin batter into your prepared pan and gently tap a few times on the worksurface to release any air bubbles.
7. Bake on the middle shelf for 60-70 minutes, or until a skewer comes out clean.
8. Allow to cool in the pan for 20 minutes before inverting onto a wire rack.
9. For the glaze, melt the butter and chocolate together in a small pan making sure not to overheat. remove from the heat and sift over the icing sugar. Whisk to combine whilst adding enough boiling water to make a smooth glaze
10. Glaze the cooled cake with the warm glaze (it will harden as it cools)
11. Sprinkle with chocolate curls before serving.

https://gourmetglow.co.uk/recipes/chocolate-mushroom-devils-food-cake