THE ULTIMATE CHOCOLATE MUD CAKE
This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.
Provided by Chloe
Categories Cakes & Cupcakes
Time 1h40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
- Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
- Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
- Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
- Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
- Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
- Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
- Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
- Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
- Slice up and enjoy! I find that this cake tastes even fudgier on the second day.
Nutrition Facts : Calories 581 calories, Carbohydrate 67.7 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 31.5 grams fat, Fiber 1.8 grams fiber, Protein 8.4 grams protein, SaturatedFat 18.9 grams saturated fat, ServingSize 1/12th of Cake (with Ganache), Sodium 342.2 grams sodium, Sugar 54.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.5 grams unsaturated fat
MISSISSIPPI MUD CAKE
This is a gooey and chocolaty dream. It's very moist. It's a great dessert for potlucks, dinner parties, etc. Make sure you get a piece though because it will disappear quickly! I got the recipe from the Southern Living 30 Years of our best cooking book. It's a great cook book!
Provided by The Giggle Box
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly grease a 9x13 inch pan.
- Melt the butter in a medium saucepan.
- Add the cocoa and stir.
- Remove from the heat.
- Pour butter mixture into a mixing bowl and add sugar and eggs.
- Mix until blended.
- Add the vanilla.
- Mix in the flour and salt.
- Stir in the pecans.
- Put batter into prepared pan and cook for 35 minutes or until done.
- Remove from oven and sprinkle with marshmallows.
- Cool in the pan on a wire rack.
- For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
- If your frosting is too thick, add more milk.
Nutrition Facts : Calories 487.2, Fat 17.5, SaturatedFat 10.3, Cholesterol 91.4, Sodium 180.1, Carbohydrate 80.4, Fiber 1.2, Sugar 64, Protein 4.5
CHOCOLATE MUD CAKE
It is so rich and chocolaty that you won't believe it is low in fat. Chocaholics will definitely love this!!
Provided by Grace Fung
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 160°C.
- Line a 20cm round cake tin with baking paper.
- Place the prunes, apple juice and baking soda in a saucepan.
- Bring to the boil, turn off the heat, cover and leave to cool.
- Once cool, puree until smooth.
- Sift the flour and cocoa and stir into the cooled prune puree.
- Beat the egg whites until stiff, adding sugar gradually.
- Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
- Keep stirring gently until the egg white is incorporated.
- Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
- Cool on a rack and just before serving, sieve the icing sugar over the top.
Nutrition Facts : Calories 155.4, Fat 0.8, SaturatedFat 0.4, Sodium 213.9, Carbohydrate 36.3, Fiber 3, Sugar 20.3, Protein 3.9
EASY MISSISSIPPI MUD SHEET CAKE
This is an easy one-bowl cake that is nothing short of amazing! --- make certain to prepare the frosting glaze while the cake is baking as it must be added on while the cake is still warm, no baking powder or soda in this cake, it's a rich dense chocolate cake that more like a brownie texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 37m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F.
- Grease a 15 x 10-inch jelly-roll pan.
- For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
- Add in flour; mix until blended.
- Pour the batter into prepared baking pan.
- Sprinkle the nuts over the top then push down slightly into the batter.
- Bake for about 20 to 22 minutes or until the cake tests done.
- At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
- For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
- Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
- Drizzle the prepared chocolate frosting over top of the marshmallows.
Nutrition Facts : Calories 585.1, Fat 26.1, SaturatedFat 11.8, Cholesterol 100.1, Sodium 168.2, Carbohydrate 87.3, Fiber 2.7, Sugar 68.4, Protein 6.5
MARBLED CHOCOLATE MUD CAKE
I was given this delicious cake for my birthday and I just had to have the recipe so I'm sharing it.
Provided by RicanDownUnder
Categories Dessert
Time 2h15m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- METHOD.
- 1. Grease a deep 22cm-round cake pan; line base and side with baking paper.
- 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
- 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
- 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
- 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
- 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
- 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.
CHOCOLATE MUD CAKE
I made this mud cake for Valentine's Day and put lots of heart candies over the top. very moist and chocolaty! I got this out of a Women's Weekly magazine.
Provided by oriana
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C or 140°C for fan forced.
- Grease and line a 22cm round cake tin.
- Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
- Use a whisk to whisk over low heat until smooth and well combined.
- Remove from heat set aside until lukewarm.
- Use electric beaters beat eggs sugar until pale and creamy.
- Add chocolate mixture and flour and whisk until combined.
- Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
- Remove from oven.
- Sit in pan for 15 minutes or more before turning out.
- Allow to cool completely before icing.
- For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.
Nutrition Facts : Calories 672.3, Fat 55.8, SaturatedFat 34.2, Cholesterol 149.3, Sodium 188.8, Carbohydrate 52.7, Fiber 10.3, Sugar 25.8, Protein 11.8
MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE
Like the title suggests, this mud cake has chunks of dark chocolate baked in the middle. It's easy to make, with impressive results. You could ice the cake with rich chocolate icing or spread with ganache if you prefer. It keeps well for up to 1 week stored in an airtight container lined with baking paper. Source: Super Food Ideas magazine in Australia. The first time we made this we only had a 250g block of choc (& couldn't help but eat some as it was being chopped!) so we made do, and used less butter, but when it was done, Matt commented that it "wasn't muddy enough". This time we made it as posted (see pics) & Matt couldn't speak, for a mouth-full of sweet muddy goodness! :D
Provided by Rhiannon and Matt
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
- Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
- Add cocoa to warm chocolate mixture and stir until smooth.
- Stir in vanilla, caster sugar and egg.
- Sift flour over chocolate mixture and stir gently to combine.
- Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
- Top with remaining batter and the rest of the chopped chocolate.
- Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
- Allow cake to cool completely in pan.
- Remove and dust with icing sugar. Serve.
Nutrition Facts : Calories 538.7, Fat 42, SaturatedFat 25.7, Cholesterol 123.2, Sodium 363, Carbohydrate 46.7, Fiber 7.4, Sugar 25.5, Protein 9.1
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