Chocolate Mud Cake Recipe at MyDish

Chocolate Mud Cake

5 stars based on 3 reviews Rate this Recipe

Method

  • Put the caster sugar and water in a saucepan over a medium heat for about 3 - 5 minutes, until the sugar has dissolved, then turn off the heat. Break the chocolate into pieces then add them, and the butter, to the pan and stir until both have melted. It will be a liquid mixture, a little oily looking from the butter.

  • Pour into a mixing bowl and leave to cool for between 30 minutes and an hour, until it is roughly room temperature.

  • Preheat the oven to 160°C fan (180°C for a non fan oven).

  • Grease an 18 cm round (or 15-16 cm square) cake tin, line the base and sides with baking paper, with the paper wrapped around the sides 2-3 cm higher than the top of the tin.

  • Once the chocolate mixture has cooled, sift in the plain flour, the self raising flour and the cocoa powder. Whisk on a low speed, then add the eggs and whisk again until smooth.

  • Pour the mixture into the prepared tin. It will almost completely fill the tin, but this is fine as it does not rise much.

  • Bake for 1 hour 20 minutes to 1 hour 30 minutes, until it is risen ever so slightly, and firm on top, and a skewer inserted into the centre of the cake comes out clean.

  • Leave to cool in the tin for at least an hour before turning out onto a wire rack.

  • When completely cool, simply dust with icing sugar, or it can be decorated, the same day, or up to two days later if you wrap it well in foil, with any type of icing that you wish (easy to cut into 2 or 3 layers if you want to sandwich together). If using rolled fondant icing, I suggest a thin coating ('crumb coat') of white chocolate ganache to provide a smooth surface and to help it to stick.

  • White chocolate ganache for a 'crumb coat' for the above cake (double if you want to fill the centre with a generous layer of ganache):

  • Put 75 g good quality white chocolate (drops, chips or a chopped up bar) in a heat proof bowl. Heat 50 g double or whipping cream to the point where bubbles are just starting to form around the edges, but before it boils, and pour immediately over the chocolate. Stir well until the chocolate has melted. Place in the fridge for at least half an hour, then whisk with an electric hand whisk until it has the consistency of thick buttercream. Spread a thin layer all over the top and sides of the cake, then chill in the fridge for at least half an hour, until tacky to touch. It is then ready to cover in fondant.

    • Tips

    • This will last for 2 weeks, and actually improves the day after it is baked. This makes it great for special occasion cakes that need to be made and decorated in advance. Ideal for wedding cakes as you can bake and decorate in the first week, then you have a week for you and your guests to eat it, which means any that doesn't get eaten on the day can be given or even posted to friends and family.

      To make a 20cm square cake or a 23-25cm round cake, double the quantities (use 3 large eggs or 4 small ones) above, and check after 2 hours - may need up to half an hour longer, depending on your oven.

      To make a 23 - 25 cm square cake or a 28 - 30 cm round cake, you will need to multiply by 1 ½, and check after 2 hours 15 - may need up to half an hour longer, depending on your oven.

      For a 30 cm square, multiply by 2 ½ and check after 2 1/2 hours - may need up to half an hour longer, depending on your oven.

      For tips on decorating with fondant, see my recipe for Flower cake.

    Comments Add your comment

    Add a comment

    Ingredients

    • 300 g  Caster sugar (normal or golden)
    • 250 ml Water
    • 125 g Good quality dark chocolate (70% - 85 %)
    • 190 g Unsalted butter
    • 160 g Plain flour
    • 30 g Self raising flour
    • 20 g Cocoa powder (not drinking chocolate)
    • 2 small eggs
    • A little extra Butter for greasing the tin

    By Views 471  Added Thu Oct 11 2012


    A lovely dense, moist, not overly sweet chocolate cake that is long lasting and ideal for covering with fondant icing. Perfect for wedding cakes.

     

    My first special occasion cake that needed to made and decorated a few days in advance was a Madeira. When researching a chocolate option, I came across mud cake. It also has a firm texture and keeps fresh for around 2 weeks and is perfect for sweet Read More