Sunday, 12 October 2014

Chocolate Mud Cake

Chocolate Mud cake is undoubtedly in the top 10 favourite chocolate indulgences for me, yep definately! This is a very rich chocolate cake made in the true Mississippi style just like their music. If you never bake anything else you must try this at least once in your life.........its that good. Obviously the main flavour comes from the chocolate that you choose, I stuck with 55% cocoa chocolate along with unsweetened cocoa powder. The process is fairly straight forward and you won't need a mixing machine unless you're happy to do more washing up. Its the baking process that takes up the lion share of time , you'll need around 1 and 3 quarter hour, believe me when i say its worth the wait.


Here's the recipe which is taken from the excellent "Essential Baking " book published by Murdoch Books Australia



Chocolate Mud Cake recipe

250g unsalted butter
250g dark chocolate chopped
2 tablespoons instant coffee granules
150g self raising white flour
150g white plain flour
60g unsweetened cocoa powder
1 half teaspoon bicarbonate of soda
550g caster sugar
4 eggs lightly beaten
2 tablespoons oil
125ml buttermilk


Chocolate icing

150g unsalted butter
150g dark chocolate

Chocolate Mud Cake method
Preheat oven to 160 C standard oven, Lightly grease a 10" round springform cake tin and line with baking parchment.

Put the butter chocolate and coffee granules along with 185ml of hot water into a saucepan and gently heat until smooth, remove from heat and allow to cool.


Sift the flours, bicarbonate of soda and cocoa powder into a large mixing bowl, stir in the caster sugar, then make a well in the center.

Add the lightly beaten eggs together with the oil and milk then fold this into the flour mixture until you have a smooth batter, now gradually add the butter chocolate mixture and fold /mix until shiny and smooth.

Turn into your prepared cake tin and bake in the center of the oven for 1 and 3 quarter hours. Test with a skewer if still sticky bake for another 5 to 10 minutes.

Place baked cake onto a cooling wire and leave for 20 minutes, then with a narrow sharp knife carefully run around the edge of the cake then take the collar off and allow to completely cool.

For the chocolate fudge icing combine the butter and chocolate in a saucepan on a low heat, mix until smooth, don't have it too hot, now pour over your cake and leave to set in the chiller.

This Chocolate Mud Cake will keep for up to 3 weeks in a sealed container in the fridge, or about a week at room temperature

chocolate-mud-cake



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