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!
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
Tried this recipe?Let us know how it was!