World's No. 1 Choc Mud Cake Recipe
There is nothing quite as satisfying as a nice, rich & moist piece of chocolate mud cake. The smell of the rich chocolate, the feel of your spoon pushing through the firm moist cake. Ok, so I like chocolate mud cake but this recipe is absolutely amazing!
So you want to try it? Ok here's how to make the world's number one best chocolate mud cake ever...
>> Cake Base Ingredients:
- 1 & 3/4 cups plain flour
- 3/4 cup cocoa powder
- 1 cup caster sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 cup ground dark chocolate
- 1 cup sour milk (1 cup whole milk with 1 tsp white vinegar) or buttermilk
>> Cake Base Instructions
Sift flour, cocoa powder, sugar, baking soda, baking powder and salt (as you always should) in a large mixing bowl then stir to combine. Add the eggs, milk, ground dark chocolate, oil and vanilla and beat for 2 minutes with a hand mixer on medium speed until well combined (the mixture should be runny at this stage).
Pour the mixture into a greased and floured 24 cm x 24 cm square or 24cm round cake tin and bake in a 180°C oven for approximately 35-40 minutes (when testing the cake, a cake skewer should come out clean, but the cake should still be moist).
Alternatively pour the mixture into 24 lined muffin cases (you can buy some really pretty silver foil cases) and bake in a 180°C oven for approximately 15-20 minutes. Remove from oven, allow to cool for 10 minutes, then turn out onto a cake rack and allow to cool completely before icing.
If you want a flat cake top for icing, simply cut off the top of the cake where any section has risen unevenly to level it, and then turn over. Ice the bottom of the cake with the chocolate ganache.
>> Chocolate Ganache Icing Ingredients
- 150g dark chocolate (I use 100g Lindt 70% dark chocolate combined with 50g Lindt milk chocolate – yum!)
- 100ml cream
>> Chocolate Ganache Icing Instructions
Chop the chocolate into small pieces and place in a small heatproof bowl. Bring the cream to scalding point (just under boiling) in a small saucepan (you could also do this in the microwave).
Pour the cream over the chocolate and then stir thoroughly for a few minutes until the chocolate has melted and looks glossy. Allow to cool for approximately 10-20 minutes until thickened, but still pourable (you could place in the fridge to hurry this step along) then pour over the cake and smooth over the top and sides.
Then all that's left is to decorate the cake; fresh strawberries and blueberries work very well. Have fun baking and enjoy!
Questions and Answers
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