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
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.
Looks amazing 🙂
2nd!
Woww! Hw cool is that to do something together … totally droolworthy Mons 🙂
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??
And ya, thanks for the cake rusk recipe 🙂
Loved the transcontinental theme of exchanging yummy treats 😀
That cake looks superb, I haven’t had this smooth a cake in a while now 😀
Thank you for sharing the recipe 🙂
Keep up the yummy work 🙂
Jesus…totally sinful..made me hungry
Ooohhhhhhhhh!!!!!!!
I want some!
Really, it looks soooo sinful!!!
It looks so soft and yummy 🙂
Am drooling 😀
Cake looks yummy…moist and perfect….wonderful
YUMMY!! 🙂
The cake looks absolutely delicious! 🙂
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 🙂
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 🙁
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 🙂
I have to try it your way with atta. I am too scared to try, but have to give it a shot.
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????
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!
looks gorgeous!! I love the texture!!! :):) I`m going to try this one for sure! :):)
hey.. i was also wondering if there is a trick to avoid cracks on the top? Yours looks just perfect!
Totally drool worthy!! Awesome experiment, all you guys!!
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!!
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…. 🙂
droooooooooling….
oh u are most welcome 😀
oh yeah what fun it was
thank u and yeah the batter for this has to be runny
thanks we too loved the whole exp 🙂
he he he 😀
it was sinful and yummy
i am waiting for that day too A
go for it smitha its the intial hesitation once u do it once u will realise its not so difficult
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
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
i want i want i want
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!