Lush Chocolate Mud Cake

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 😀

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