Monday, 25 June 2012

the classic chocolate mud

My mum hates mud cake. 

Which is completely incomprehensible to me - because i don't understand what is not to like about mud cake! It is rich and dense and sweet, and the ganache is just pure spreadable chocolate. 

Ignore my mum,  everyone else loves mud cake.

There are a few reasons why I love mud cake. Firstly, it lasts for daaaaaays. In fact, it is best eaten three days after it is made (something about letting it rest and settle makes the flavour and consistency better, I don't know, I'm not a scientist!). Secondly,  it is a sturdy cake. It's not going to crumble or collapse on you, no sir! She's a solid gal' which makes for easy-peasy stacking and layering. Thirdly, it's pretty hard to mess up... leave it in the oven for a few minutes longer than it needed - meh, it'll still be great. 

All in all, it's a team player and it'll make you shine. 
Classic Chocolate Mud cake
adapted from

250g dark chocolate
250g salted butter
1 tsp instant coffee mixed 
3/4 cup of water
325g plain flour
30g cocoa powder
1/2 tsp bicarb soda
2 1/2 cups of caster sugar
4 eggs 
2 Tbs of light oil
1 tsp vanilla extract
1/5 cup buttermilk

1. Heat the oven to 160 C and line a regular round cake tin with baking paper.

2. In a large saucepan, melt together the chocolate, butter, coffee and water over a low heat. When melted, allow the mixture to cool to a lukewarm temperature. 

3. In a smaller bowl, whisk together the eggs, oil, vanilla and buttermilk. 

4. In a large bowl, sift together the flour, cocoa, and bicarb soda. Mix in the caster sugar until well combined. 

5. Pour the egg mixture in with the flour mix and stir until well combined. 

6. In three batches, add the melted chocolate and mix well. Pour it all into the prepared cake tin. 

7. Bake for about an 75-85 minutes until a skewer comes out clean. The cake will have pulled away from the sides of the pan a little bit. 

8. When it's done, remove it from the pan and allow it to cool before icing it. This is flexible depending on what you want to achieve. If you're going for the melty, drizzly, pools of ganache look, you can ice it while still hot - otherwise, be patient! wait till it's cool. 

150 g of dark chocolate
150 g of milk chocolate
1/3 cup thickened cream

1. Melt the chocolate and cream together over a low heat, stirring continuously. Take it off the heat as soon as the chocolate is melted and you have a smooth, silky consistency. Again, if you're going for the drizzled look, pour the ganache over the cake while it is still hot. Or if you want to spread it on, wait until it has cooled and reached the consistency of spreadable butter.

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1 comment:

  1. Yes, we came back to Australia one time in the late '90s and everyone was talking about this strange, new phenomena, 'mud cake'. I'll happily skip the cake but please give me lots of the ganache.