Chocolate Mud Cake Recipe
Melted butter, for greasing
400g butter, chopped
200g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped
120mls (1/2 cup) water
60g (1/2 cup) cocoa powder, sifted
4 tablespoons espresso instant coffee powder
2 teaspoon vanilla essence
440g (2 cup) caster sugar
6 eggs, at room temperature
230g (1 ½ cup) self-raising flour, sifted
Preheat oven to 160°C. Brush 2 deep 22cm round cake pans with melted butter to grease. Line the base with non-stick baking paper.
Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. (See microwave tip 1.) Remove from heat and stand for 10 minutes or until mixture is lukewarm.
Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake. (Do not be concerned if the surface cracks a little).
Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.
RECIPE = 2 CAKE 8-INCH TINS
226g unsalted butter at room temperature
1 cup oil
1 tsp salt
595g white sugar
8 large eggs room temperature
1 1/2 cup milk + 2 tsp white wine vinegar or apple cider vinegar
4 tsp vanilla extract
623g All Purpose flour
5 tsp baking powder
Preheat the oven to 180. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside
Whisk the butter, oil, salt and sugar until the mix is creamy and fluffy.
Add the eggs, one at a time, mixing well between each addition. Mix in the milk and vanilla.
In a separate bowl, sieve the flour and baking powder together and whisk to combine.
Fold the flour into the wet ingredients in 2 – 3 additionsand mix until just combined.
Pour the batter into the two prepared pans.
Bake in preheated oven for about 25 – 30 minutes, rotating the pan halfway through baking time.
The cake should be springy to the touch (when you gently touch the middle of the cake, it should spring back up). Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool down completely.
RECIPE = 2 CAKE 8-INCH TINS
1kg Icing sugar
½ cup full cream milk
- Cream Butter
- Add Icing sugar gradually
- Beat on high for 5 minutes
- Add Vanilla paste
- Add milk if needed, to make smooth
- 1 cup (220g) caster sugar
- 100g salted butter
- 1/2 cup (125ml) pure (thin) cream
For caramel, place sugar and 2 tbs water in a saucepan over medium heat. Swirl to dissolve sugar, then cook for 6-7 minutes or until golden. Remove from heat, then carefully stir in butter and cream. Set aside to cool.
Drizzle over cake, letting it drip down the sides. Cut into pieces to serve.
CARAMEL MUD CAKE
3 Cups Plain Flour
1 cup SR Flour
300g White Chocolate
4 cups Brown Sugar
2 cups hot water
¼ cup golden syrup
Combine Butter, Sugar, White chocolate, hot water and golden syrup in a saucepan and melt.
Sift flours and add in wet ingredients.
Add lightly whisked eggs.
Bake for 1hr and 30 mins @ 130-150 degrees