People don’t want chocolate cake any more…. they want MUD.
Batter so dark it doesn't reflect light. 😛
Rich, moist, heavy, coma inducing chocolate mudcake. The goal is a cake that is so dense, and so chocolatey that after 3 or 4 bites, you can’t imagine eating anything chocolate again for at least a week.
To be honest, I love my chocolate cake light, soft & full of flavour. A beautiful chocolate sponge makes me happy. So happy that after a piece I want to dance around, and still can because it doesn’t take away my ability to move.
The darkness of the mudcake against vanilla bean butter cream 🙂
Anywho, I’m not the norm. I learn’t how to make mud, because that’s what people want. And I won’t deny, a good mudcake is a very special thing, but personally its a touch too adult for my liking. 🙂
OK, enough of my feelings about mudcake… I want to share with you the cracker recipe that I use when I need to present decadence.
This cake has a fine crumbly crust, with a moist center. It has evolved from a mish-mash of a few recipes, to something that works for me every time, and fills the brief of being rich, moist & almost too much.
Lush Chocolate Mud Cake
Ingredients
- 220 g unsalted butter
- 220 g chopped dark chocolate
- 15 g instant coffee
- 160 ml water
- 125 g self-raising flour
- 125 g plain flour
- 50 g cocoa powder
- 1/2 teaspoon bicarb soda
- 480 g castor sugar
- 4 eggs
- 2 1/2 table spoons vegetable oil
- 100 ml buttermilk
Grease & line 22cm round cake tin. Cake will rise , so make sure the collar is at least 2 cm higher than the tin.
Preheat oven to 160°C.
In a saucepan over a low heat, melt butter, chocolate, coffee & water. Once smooth & combined, allow to cool.
In a bowl add eggs, oil & buttermilk. Lightly beat until combined.
In a separate large bowl, sift both flours, cocoa & bicarb. Mix in sugar, and make a well in the center.
Pour egg & chocolate mix into the well. Mix gently until combined, don’t work batter too much – if over mixed cake will not rise fully.
Pour batter into tin & bake for 1 hour 45 minutes. Poke a skewer into the center of cake, if it comes out clean its done, if its not bake for a further 10 minutes and check again.
Leave cake in tin until completely cool.
Wrapped up and kept in an air tight container this cake can last up to 2 weeks in the fridge, and it can also be frozen up to a month in advance.
Hope that you enjoy this, my very first posted recipe!
Have a great weekend!
Miss Cat 😀
I would love some mudcake! Actually I love anything chocolate.
I love chocolate too! 🙂 I’m making a white chocolate mudcake today… day dreaming about layering white and dark cakes and seeing what happens. 😉
Don’t know about anyone else, but I know I want some MUD. This looks amazing!
😀 LOL! It’s definitely one for chocolate lovers! I just made a white chocolate mud for the first time… it’s very drool worthy, and I will be sharing it soon.
looks and sounds yummy! Thanks for the recipe…will have to try it out! 🙂
😀 Hope you like it when you make it! I’d love to know how you go!
I love the idea of dark and white mud layers. This one sounds fantastic! May try it before you get the white posted… Thank you so much for this recipe!!
Definitely try it 🙂 I’d love to see how you go! The more I think of layering white & dark, the more I like the idea… I was thinking with a light whipped vanilla bean filling.. or how bout a mocha cream? Hmmm… Its going to be fun working it out. I really hope you like the recipe!
I like chocolate cake every which way – soft, light and fluffy or thick, dense of gooey!!
🙂 Chocolate cake is a very special thing in my books! Its always fun to try out new ways to bake with it, and new ways to indulge!
This looks so yummy! The perfect cake for high tea! 🙂