The Ultimate Chocolate Mud Cake Recipes

THE ULTIMATE CHOCOLATE MUD CAKE

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.

CHOCOLATE MUD CAKE

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.

THE ULTIMATE WHITE CHOCOLATE MUD CAKE

Steps:

• Preheat ovem to 175°C
• Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
• Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
• Pour into a greased and base lined 20cm round spring-form cake tin.
• Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
• Cool cake until it is ready to be iced. While doing this make the icing and sauce.
• ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
• Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
• Place cake on a serving plate and spread with white chocolate icing.
• RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
• Add sugar and cornstarch.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer 2 minutes.
• Push through a strainer & Cool down.
• Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.