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  • Chocolate Mud Cake

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    Sameer Pokkuluri
    51 views3 pages
    This document provides a recipe for an ultimate chocolate mud cake with rich chocolate ganache topping. The cake is ridiculously dense and fudgy due to its high chocolate and sugar content. It takes 1 hour and 40 minutes to prepare and bake, involving melting chocolate and butter, mixing wet and dry ingredients, and baking for 80-90 minutes. Once cooled, chocolate ganache is prepared from cream, milk and chocolate and poured over the flat cake top, then refrigerated until set.

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    This document provides a recipe for an ultimate chocolate mud cake with rich chocolate ganache topping. The cake is ridiculously dense and fudgy due to its high chocolate and sugar content. It takes 1 hour and 40 minutes to prepare and bake, involving melting chocolate and butter, mixing wet and dry ingredients, and baking for 80-90 minutes. Once cooled, chocolate ganache is prepared from cream, milk and chocolate and poured over the flat cake top, then refrigerated until set.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    51 views3 pages

    Chocolate Mud Cake

    Uploaded by

    Sameer Pokkuluri
    This document provides a recipe for an ultimate chocolate mud cake with rich chocolate ganache topping. The cake is ridiculously dense and fudgy due to its high chocolate and sugar content. It takes 1 hour and 40 minutes to prepare and bake, involving melting chocolate and butter, mixing wet and dry ingredients, and baking for 80-90 minutes. Once cooled, chocolate ganache is prepared from cream, milk and chocolate and poured over the flat cake top, then refrigerated until set.

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    of 3

    YIELD: 1 MUD CAKE (SERVES 12)

    The Ultimate Chocolate Mud Cake


    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.

    PREP TIME COOK TIME


    20 minutes 1 hour 20 minutes

    TOTAL TIME
    1 hour 40 minutes

    Ingredients
    For the Mud Cake
    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

    For the Chocolate Ganache


    ¼ cup (63 mL) thickened (pouring) cream
    ¼ cup (63 mL) milk
    200 g (8 oz) dark chocolate block, finely chopped

    Instructions
    For the Mud Cake
    1. 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.
    2. 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.
    3. Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well
    combined.
    4. Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
    5. 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.
    6. Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.

    For the Ganache


    1. 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).
    2. 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.
    3. 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.
    4. Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

    Notes
    Storage
    Store the cake un-refrigerate in an airtight container for up to 7 days.

    Substitutions & Tips

    Dark chocolate: you can substitute 200 g (8 oz) of chopped dark chocolate blocks with 200 g
    (8 oz) of dark chocolate chips for either the cake or the ganache. I don't recommend using milk
    chocolate as it will taste overly sweet.
    Instant coffee granules: coffee enhances the chocolate flavour of the cake. It won't make the
    cake taste like coffee. You can omit the coffee if you like.
    Ganache: this ganache isn't overly sweet so it makes a good topping for the dense and rich
    chocolate mud cake. You can use your favourite frosting or serve the mud cake plain with
    whipped cream or ice cream.
    Make sure that the baking paper rises at least 6 cm (2 inches) above the top of the cake tin.
    The cake will rise quite high.
    Why did my cake sink in the middle? Make sure not to open the oven door until the cake has
    been baking for at least 70 minutes (1 hr 10 mins). Opening the oven door too early will
    release heat from the oven and may cause the cake to sink in the centre.

    Nutrition Information: SERVING SIZE: 1/12th of Cake (with Ganache)


    Amount Per Serving: CALORIES: 581 TOTAL FAT: 31.5g SATURATED FAT: 18.9g
    TRANS FAT: 0g UNSATURATED FAT: 5.5g CHOLESTEROL: 91mg SODIUM: 342.2mg
    CARBOHYDRATES: 67.7g FIBER: 1.8g SUGAR: 54.4g PROTEIN: 8.4g

    © Baking Envy
    CATEGORY: Cakes & Cupcakes
    https://www.bakingenvy.com/the-ultimate-chocolate-mud-cake/

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