CHOCOLATE MUD CAKE RECIPES
CHOCOLATE MUD CAKE RECIPE | DELICIOUS. MAGAZINE
Our ultimate chocolate mud cake recipe: fluffy chocolate sponge iced with rich chocolate ganache. Fab for birthdays, Easter and chocoholics. If you’re after something even more indulgent, try our Bruce Bogtrotter chocolate cake – the one that features in Roald Dahl’s Matilda.
Provided by delicious. magazine
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield Serves 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a deep, 23cm round loose-bottomed cake tin, then set aside. Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pan of barely simmering water until smooth. Remove from the heat and set aside.
- Sift the flour and cocoa powder into a bowl, then add the caster sugar. Fold into the chocolate mixture along with the eggs, vanilla extract and soured cream.
- Pour into the prepared cake tin and bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a skewer inserted into the centre comes out with some moist crumbs sticking to it but not any raw cake batter. Set aside to cool completely in the tin.
- To make the ganache, melt the ingredients together, stirring occasionally, in a heatproof bowl set over a pan of simmering water. Set aside to cool at room temperature for 30 minutes. Remove the cake from the tin and leave to cool. Spread evenly all over with the ganache, swirling it into attractive patterns.
Nutrition Facts : Calories 478kcals, FatContent 31.2g (18.7g saturated), ProteinContent 7.7g, CarbohydrateContent 44.5g (32.4g sugars), FiberContent 3.6g
CHOCOLATE MUD CAKE RECIPE - BAKING.FOOD.COM
I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten.
Total Time 2 hours 10 minutes
Prep Time 25 minutes
Cook Time 1 hours 45 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to warm (160°C).
- Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
- Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
- Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
- Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
- Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
- Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
- Leave the cake in the tin to cool completely before turning out.
- To make the icing:.
- Combine the chocolate and butter in a small pan and stir over low heat until smooth.
- Cool to room temperature, stirring often, until the mixture is thick enough to spread.
- You can speed up this process by refrigerating the mixture.
- Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
- Allow the icing to set slightly before serving.
Nutrition Facts : Calories 783.2, FatContent 57.5, SaturatedFatContent 34.1, CholesterolContent 151.1, SodiumContent 444.4, CarbohydrateContent 73, FiberContent 8.4, SugarContent 42.7, ProteinContent 11.1
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