Ummm who can resist a really good, moist chocolate cake? I’ve been experimenting with the Australian wedding favourite – mud cake. As many of you may know I am demonstrating at the National Cake Seminar in Sydney in August, so I thought a little background research would be good….. a great excuse to eat lots of chocolate!
I’ve tried three recipes – I’m aware that UK ingredients will be a little different to those available in Australia. All have been yummy, however my family have decided that their favourite is the planet cake recipe, it’s also the easiest to make as its all mixed in a saucepan!
Below is the planet cake recipe, I have however altered the method slightly to suit UK ingredients.
Chocolate Mud Cake
250g dark good quality chocolate
375g butter unsalted
320g plain flour
60g self raising flour
40g cocoa powder
3 eggs lightly beaten
- Preheat oven (160°C)
- Grease a 20cm (8in) square or 22.5cm (9in) round cake tin, line the base and sides with baking paper.
- Combine water and sugar in a large saucepan and heat until the sugar has dissolved.
- Remove the saucepan from the heat and add in the chopped chocolate and the butter. Stir until all ingredients are combined and melted. I found that the chocolate although melted is suspended in the syrup rather than being combined into it.
- Allow the mixture to cool to room temperature.
- Sift the flours and cocoa powder together, with a balloon whisk, carefully incorporate into the syrup
- Add the eggs in one at a time and whisk until smooth.
- Poor the mixture into prepared pan.
- Bake in a moderately slow oven for about 2 to 2 1/2 hours. To test, insert a skewer into the cake when it comes out clean the cake is ready. I use a fan oven at 160°C and found that my cake was baked in 2 hours.
These cakes are meant to last, so ideal for wedding cakes, but I’ve not be able to test this yet as my family devour them far too quickly!
I’d love to hear your comments and feedback