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by Monika

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Trans-Continental Baking Experiment – A Chocolate Mud Cake

A chocolate mud cake made with 50% whole wheat flour and full of chocolatey goodness! A perfect dessert idea!

A couple of days before, what started as a small mail thread from GM, just to ask about the recipe that works for a Mud Cake, turned out to be one of those baking sessions that I have enjoyed the most in the recent past. The sunshine girl, A, replied with a recipe that unfortunately didn’t come out well for GM the first time. Then A tried her hand at it and came out with the yummiest looking cake, which I wanted to grab and bite into. I think all of us felt the same way. And hence started a series of chocolate mud cake baking with Smitha, Trish and yours truly, all baking the same cake.

 

After seeing A’s result, I was waiting for the Saturday to come so that, I can try the recipe out. Though I had loads of cooking to be done that day, I still couldn’t give this one a miss πŸ™‚ So a dead tired, but very excited me, started mixing the batter at about 3:30 and a very happy me kept the cake in the oven by about 4 PM. And luck as it be, the worst happened, of course, you know about it, I have ranted already πŸ˜‰ The power went off exactly after 7 mins of baking ;'( ;'( And a very tensed me started pacing up down the house waiting for the power to come back, half sure in my mind that the cake will have to be thrown in the dustbin πŸ™ Anyhow, the power came back after an hour or so and I put the cake in the oven reluctantly thinking if nothing I will make cake rusk out of it (Okay, so here is my secret tip – If I spoil a cake, I don’t throw it. I bake it anyway, cut it when it cools, into small rusk size slices and then bake it again and it turns out into yummy cake rusks πŸ™‚ a tip most of us can use some time in life πŸ˜‰ ) But surprise surprise, the cake came out awesome πŸ˜€ πŸ˜€ πŸ˜€

 

chocolate mud cake

 

The crumb almost perfect, moist and little spongy and yummy as it is supposed to be πŸ™‚ I was flying in air :)I didn’t frost the cake though, as in our household, the cakes without icing and frosting are more popular and honestly, it saves some calories too πŸ˜‰

Though, I did make a couple of changes to the recipe. First, I halved the recipe. And secondly, I replaced half the maida with normal whole wheat atta and added another egg to the mixture.

All in all, I enjoyed this experience of a transcontinental chocolate mud cake baking a lot. Loads and loads of mails exchanged, tips shared both of baking and weight loss (if you have a couple of women talking, this cant be skipped right πŸ˜‰ ), more recipes exchanged. What fun I had in that week!

So girls, what are we are baking next?

For those who want, here is the recipe, copied as it as is from the site.

Trans-Continental Baking Experiment - A Chocolate Mud Cake

A chocolate mud cake made with 50% whole wheat flour and full of chocolatey goodness! A perfect dessert idea!
Print Recipe Pin Recipe
Course Dessert
Cuisine American, british

Ingredients
  

  • 350 grams dark chocolate pieces
  • 225 grams butter
  • 600 ml water
  • 3 eggs (I suggest use 4)
  • 400 grams castor sugar
  • 400 grams self raising flour (I used half maida, half atta and 1.5 tsp of baking powder)

Truffle Mixture

  • 120 grams dark chocolate pieces
  • 100 grams butter
  • 300 grams icing sugar sifted

Chocolate Glaze

  • 225 grams dark chocolate pieces
  • 165 ml whipping cream

Instructions
 

  • Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
  • In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
  • In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
  • Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
  • Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
  • Turn cake onto wire rack to cool.
  • For truffle mixture: In a bowl over a pan of simmering water melt chocolate, stirring frequently. Cool slightly, then stir icing sugar, butter and cream until well blended.
  • For chocolate glaze: In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.
  • Assembling:
  • Cut cooled mud cake into layers.
  • Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
  • Position cake on wire cake rack and pour warm glaze over the top.With a palette knife to spread glaze to cover top and side evenly.
  • Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.

Notes

 
 
Please hop over to the rest of the gorgeous women, A, GM, Trish and Smitha to see their versions of the Trans-Continental Baking Experiment - A Chocolate Mud Cake.
If you make this, share a picture with me onΒ twitter,Β instagramΒ orΒ Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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Appetizers & Sides// Cakes// Desserts// Diet Options// International Desserts// Kid-Friendly// Ovo Vegetarian// Snack Box Recipes// Tea Time Snacks33 Comments

« Baking Workshop – Week 1 Recap – Baking Workshop
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Comments

  1. Prats says

    May 13, 2010 at 4:00 pm

    Looks amazing πŸ™‚

    Reply
  2. Swaram says

    May 13, 2010 at 4:10 pm

    2nd!

    Reply
  3. Swaram says

    May 13, 2010 at 4:12 pm

    Woww! Hw cool is that to do something together … totally droolworthy Mons πŸ™‚

    Reply
  4. Saritha says

    May 13, 2010 at 4:30 pm

    You all are excellent cooks.Loved the cake,i will never have to guts to make such a cake.

    Why u used 600ml of water,the cake batter has to be runny??

    Reply
  5. Swaram says

    May 13, 2010 at 4:31 pm

    And ya, thanks for the cake rusk recipe πŸ™‚

    Reply
  6. Chatterbox says

    May 13, 2010 at 5:31 pm

    Loved the transcontinental theme of exchanging yummy treats πŸ˜€
    That cake looks superb, I haven’t had this smooth a cake in a while now πŸ˜€
    Thank you for sharing the recipe πŸ™‚

    Keep up the yummy work πŸ™‚

    Reply
  7. White Magpie says

    May 13, 2010 at 5:44 pm

    Jesus…totally sinful..made me hungry

    Reply
  8. Niveditha says

    May 13, 2010 at 6:03 pm

    Ooohhhhhhhhh!!!!!!!
    I want some!
    Really, it looks soooo sinful!!!

    Reply
  9. Shilpa says

    May 13, 2010 at 6:04 pm

    It looks so soft and yummy πŸ™‚
    Am drooling πŸ˜€

    Reply
  10. Priti says

    May 13, 2010 at 7:35 pm

    Cake looks yummy…moist and perfect….wonderful

    Reply
  11. Pixie says

    May 13, 2010 at 8:37 pm

    YUMMY!! πŸ™‚
    The cake looks absolutely delicious! πŸ™‚

    Reply
  12. Just call me A says

    May 13, 2010 at 8:56 pm

    this was so much fun Mon :)….we were like small kids with a new toy :D. I think you had the least crack on the surface from all of us. i love your texture….and i’m dying to sink my teeth into a slice!. can’t wait for the day we meet πŸ™‚

    Reply
  13. Smitha says

    May 13, 2010 at 9:19 pm

    I thought I commented here, looks like I ended up closing the browser without pressing submit! I have done that a bunch of times today πŸ™

    It was so much fun, wasn’t it? I can’t still believe it that we all ended up baking and had so much fun doing it too πŸ™‚

    I have to try it your way with atta. I am too scared to try, but have to give it a shot.

    Reply
  14. Goofy Mumma says

    May 13, 2010 at 9:49 pm

    You actually added ata to this recipe, and your cake came out looking just perfect. mine with all the maida in the world, came out like a halwa….. what is this if not expertise tell me!! The richness of your cake is just showing Monu, and you know I will always keep bugging you for recipes, tips and tons more, just as and when i please. And yes, this has been a super fun thing + I am amazed that you did pack in as much as you did with your ongoing classes, and actually did bake the cake.

    The rusk tip, is just superb, ab bata, how long to bake it after cutting it into pieces n for how long????

    Reply
  15. Deeps says

    May 13, 2010 at 11:35 pm

    Droooooool! What a treat to the eye! And you have also copy-pasted the recipe for lazy-bugs like me…you’re a sweetheart! Thanks heaps. Will surely try this one,Namnam will love it!

    Reply
  16. Piper.. says

    May 14, 2010 at 2:27 am

    looks gorgeous!! I love the texture!!! :):) I`m going to try this one for sure! :):)

    Reply
  17. Piper.. says

    May 14, 2010 at 2:29 am

    hey.. i was also wondering if there is a trick to avoid cracks on the top? Yours looks just perfect!

    Reply
  18. Ashwini says

    May 14, 2010 at 4:39 am

    Totally drool worthy!! Awesome experiment, all you guys!!

    Reply
  19. Trish says

    May 14, 2010 at 10:45 pm

    Ohhhh Mon!!I am so glad,that despite the fiasco,ur cake turned out great.when u told me about it,i had just started melting my chocolate and Believe me,my heart started racing faster for u:P
    I so so enjoyed this bake-along!!Absolutely rocking experience!!

    Reply
  20. umsreflections says

    May 15, 2010 at 12:29 pm

    All u ladies have done it very well. Its looks so yummy. Monu, how many more recipes ???? The list is growing…need to bake so many now…. πŸ™‚

    Reply
  21. Writerzblock says

    May 16, 2010 at 1:07 am

    droooooooooling….

    Reply
  22. monikamanchanda says

    May 16, 2010 at 12:08 pm

    oh u are most welcome πŸ˜€

    Reply
  23. monikamanchanda says

    May 16, 2010 at 12:09 pm

    oh yeah what fun it was

    Reply
  24. monikamanchanda says

    May 16, 2010 at 12:09 pm

    thank u and yeah the batter for this has to be runny

    Reply
  25. monikamanchanda says

    May 16, 2010 at 12:20 pm

    thanks we too loved the whole exp πŸ™‚

    Reply
  26. monikamanchanda says

    May 16, 2010 at 12:42 pm

    he he he πŸ˜€

    Reply
  27. monikamanchanda says

    May 16, 2010 at 2:23 pm

    it was sinful and yummy

    Reply
  28. monikamanchanda says

    May 16, 2010 at 2:25 pm

    i am waiting for that day too A

    Reply
  29. monikamanchanda says

    May 16, 2010 at 2:25 pm

    go for it smitha its the intial hesitation once u do it once u will realise its not so difficult

    Reply
  30. monikamanchanda says

    May 16, 2010 at 2:26 pm

    thats experience sweetheart and if u continue it will u will get it soon too

    and rusk 150C for about 15 mins turning once inbetween

    Reply
  31. monikamanchanda says

    May 16, 2010 at 2:41 pm

    some of the reasons for dome and cracks are

    Too strong flour
    Lack of liquid in the batter (ruled out in our case)
    High oven temp
    Over mixing of batter
    Improper paning

    Reply
  32. Iya says

    May 18, 2010 at 2:26 pm

    i want i want i want

    Reply
  33. sine86wave says

    November 5, 2012 at 5:58 pm

    Did you bake this using your MR OTG or a microwave? Do the time periods of baking the same recipe differ in these ovens ? Thanks!

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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