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 🙂 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 😉 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 🙁 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 🙂 a tip most of us can use some time in life 😉 ) But surprise surprise, the cake came out awesome 😀 😀 😀
The crumb almost perfect, moist and little spongy and yummy as it is supposed to be 🙂 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 😉
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 😉 ), 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
- 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)
- 120 grams dark chocolate pieces
- 100 grams butter
- 300 grams icing sugar sifted
- 225 grams dark chocolate pieces
- 165 ml whipping cream
- 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.
- 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.