CHOCOLATE MUD CAKES RECIPE RECIPES
CHOCOLATE MUD CAKE RECIPE | REAL SIMPLE
Provided by Sarah Copeland
Total Time 50 minutes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Butter and line an 8-inch round cake pan or springform pan with parchment. Butter the parchment and dust lightly with flour.
- Melt the butter and chocolate in the microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in the salt and set aside.
- Whisk together the egg yolks and 4 tablespoons of the sugar until thick and creamy.
- Mix the egg whites in a separate, clean bowl with an electric mixer on high until foamy. Gradually add the remaining sugar, a tablespoon at a time, whipping continuously until the whites are thick and glossy and hold a soft peak, 3 to 5 minutes.
- Fold the egg yolk mixture into the chocolate. Add ? of the chocolate mixture to the egg whites and fold in gently, until marbled. Taking care to keep the batter light and airy, fold in the flour in 2 parts, alternating with the remaining chocolate, until evenly combined.
- Spoon the batter into the pan and bake until crispy on top and a toothpick inserted in the center comes out almost clean, 25 to 30 minutes. Cut into wedges and serve slightly warm with whipped cream.
Nutrition Facts : Calories 283 calories, CarbohydrateContent 29 g, CholesterolContent 99 mg, FatContent 19 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, SodiumContent 98 mg, SugarContent 22 g
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
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