Ultimate Mud Cake Recipes

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MUD CAKE



Mud Cake image

This rich cake is ideal for special occasions. -Priscilla Prescott, Forest City, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 16

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
FROSTING:
3 tablespoons butter
1 tablespoon plus 2 teaspoons 2% milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons coarsely chopped pecans

Steps:

  • Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. , Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. , Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.

Nutrition Facts : Calories 416 calories, Fat 21g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

THE ULTIMATE CHOCOLATE MUD CAKE



The Ultimate Chocolate Mud Cake image

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

¼ cup (63 mL) thickened (pouring) cream
¼ cup (63 mL) milk
200 g (8 oz) dark chocolate block, finely chopped
250 g (9 oz / 1 cup) unsalted butter, roughly chopped
200 g (8 oz) dark chocolate block, roughly chopped
1 cup (240 g) caster sugar
1 cup (220 g) brown sugar, lightly packed
1 tsp (3 g) instant coffee granules, optional
1 ½ cups (375 mL) milk
3 large eggs (approx. 55 g / 2 oz each)
1 tbsp (20 g) vanilla essence
1 ½ cups (225 g) plain flour
½ cup (50 g) unsweetened cocoa powder
1 tbsp (16 g) baking powder
1 tsp (5 g) salt

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

THE ULTIMATE WHITE CHOCOLATE MUD CAKE



The Ultimate White Chocolate Mud Cake image

I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.

Provided by Aleigha Nicole

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 14

250 g butter
200 g white chocolate
200 ml water
1 1/2 cups caster sugar
1 3/4 cups plain flour
1 cup self-rising flour
2 eggs, lightly beaten
1 teaspoon vanilla essence
125 ml cream
300 g white chocolate, chopped coarsely
4 cups raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8

ULTIMATE MUD CAKE



Ultimate Mud Cake image

I found this recipe on a Wedding website, that someone used for their wedding cake. It lovely and heavy, great for decorating with Ganache

Provided by Sandiebeach

Categories     Dessert

Time 2h5m

Yield 1 22 cm cake, 12 serving(s)

Number Of Ingredients 12

250 g unsalted butter
250 g dark chocolate
2 tablespoons instant coffee (optional)
185 ml hot water
150 g plain flour
150 g self raising flour
1/2 cup cocoa powder
1/2 teaspoon bicarbonate of soda
2 1/4 cups caster sugar
125 ml buttermilk (or alternatively 125ml Milk and 1/4tsp vinegar)
4 eggs
2 tablespoons oil

Steps:

  • Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
  • Cut unsalted butter cut into cubes.
  • Melt Chocolate, Butter, Water and coffee over hot water bath.
  • Stir to combine and cool.
  • Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
  • Stir in castor sugar.
  • Make a well in the centre.
  • In a jug mix together eggs, oil and buttermilk.
  • Stir egg mixture into flour mixture with large metal spoon do not to overstir.
  • Then gradually stir in melted chocolate mixture.
  • Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
  • If cake still looks wet/raw in middle, bake for 5-10 mins more.
  • When cooked, remove from oven.
  • Cool in tin until completely cold before turning out.
  • Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
  • Can be frozen for up to 2 months.
  • Decorate cake as desired with your favourite Ganache recipe.

Nutrition Facts : Calories 568.9, Fat 32.5, SaturatedFat 18.6, Cholesterol 107.2, Sodium 96.8, Carbohydrate 70.3, Fiber 5.5, Sugar 38.4, Protein 9.2

ULTIMATE CHOCOLATE CAKE



Ultimate Chocolate Cake image

This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 8-inch layers

Number Of Ingredients 11

1 cup Valrhona cocoa powder, plus more for dusting
3/4 cup strong coffee, boiling
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature
Ultimate Chocolate Frosting

Steps:

  • Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
  • Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
  • Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
  • Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
  • To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

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