I’ve tried for a while to find the perfect Chocolate Mud Cake recipe but couldn’t find one I was happy with. I’d get excited with each new attempt but was never overly thrilled with the result. Not only that, but I’ve had some epic fails in the process. So, what’s a girl to do when she can’t find the perfect recipe … create her own!
I’ve played with this recipe for the last month or so, tweeking it with each attempt and am pleased to report success! Delicious, decadent, delectable and delightful are just some of the adjectives that hubby’s used and he even declared it was as good as you’d find in any bakery. It’s a wonderful compliment but I’ll let you be the judge! A couple of tips, though, before you race off to the kitchen to whip one up:
- Don’t be disappointed that it’s a bit wobbly when it first emerges from the oven, leaving you to think it’s not quite cooked. Don’t worry because it will firm up as it cools.
- Do follow the recipe and line the base AND the sides of your cake tin otherwise it might dry out a little around the edges. Don’t panic, however, if it does because it will soften again once iced.
- Even though the cake will rise during cooking, it will sink in the middle as it cools. This contributes to its dense, fudgy texture and, because it’s so rich, a thinner, flatter wedge of cake is definitely enough.
- This cake is best made the day before or, at the very least, 3 – 4 hours before you intend to serve and eat it. It’s at its most fudgy deliciousness once it’s been cooled and refrigerated.
- 1 cup butter
- ½ cup brown sugar, firmly packed
- ½ cup caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 250g good quality dark cooking chocolate (I used Nestle Plaistowe)
- ½ cup self-raising flour
- Ganache Ingredients …
- 150g good quality dark cooking chocolate (I used Nestle Plaistowe)
- 3 – 4 tablespoons full cream
- Preheat oven to 180C (fan forced). Lightly spray a deep 20cm round cake tin with cooking spray then line the base and the sides of the tin with baking paper. Don’t skip lining the sides of the tin or the cake may be dry around the edges. Don’t be tempted either to use a shallow cake tin or it will overflow when cooking.
- Cream butter, brown sugar and caster sugar together.
- Add eggs one at a time, mixing after each addition.
- Melt chocolate over a double boiler, remove from heat and stir into the cake mixture.
- Add self-raising flour and mix until just combined.
- Pour cake mix into prepared tin and bake for approximately 45 minutes. Don’t overcook … the cake is meant to be moist and dense on the inside.
- Remove from oven once cooked and allow to sit in tin for 5 minutes. Remove from tin, removing baking paper and allow to cool on wire rack.
- Once cool, ice with ganache.
- To make the ganache, melt the chocolate gently over a double boiler. Once melted, remove from heat and add 3 tablepoons of the cream. If the chocolate Is too thick, add a little more cream.
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