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
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
WEDDING CAKE - RICH DARK CHOCOLATE CAKE
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h10m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
- Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
- Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.
Nutrition Facts : Calories 274 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
RICH CHOCOLATE MUD CAKE
A heavy chocolate cake, almost flourless in construction.
Provided by sweetunique
Time 1h30m
Yield Makes Cake
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 175 degrees C (for fan forced ovens) or 180 degrees C for standard ovens.
- In a large mixing bowl, cream the butter and sugar.
- Add the eggs one at a time, mixing in well with a whisk.
- Melt the chocolate and kahlua together and add the cream to make it smooth.
- Pour the smooth chocolate mix into the butter and eggs and whisk well.
- Add the remaining ingredients, mixing until smooth.
- Pour the mix into a lined spring form pan (6cm deep by about 20cm diameter) and bake for approx. 50 mins (or until skewer comes out clean).
- Allow to cool in pan for 10 mins before extracting and cooling fully on a rack. The centre of the cake will likely sink slightly, this is perfectly acceptable.
- Ice with ganache and refrigerate.
- Ganache.
- Melt the chocolate melts with a little cream, then mix in the remaining cream. If itâs not completely smooth, add a little more cream. Pour over the cake, smoothing with a knife.
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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