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Chocolate Mud Cake . . . HOWEZAT!


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Ingredients

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Mud Cake

  • 60 grams Cadbury Old Gold Dark Chocolate
  • 70 grams Block Cadbury Milk Chocolate
  • 125 grams Butter
  • 1/2 teaspoon instant coffee
  • 95 grams water
  • 160 grams plain flour
  • 15 grams cocoa powder
  • 1/4 teaspoon bicarbonate of soda
  • 270 grams caster sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 65 grams buttermilk
  • 20 grams Mild-Flavoured Oil

Ganache

  • 150 grams Block Cadbury Milk Chocolate
  • 150 grams Cadbury Old Gold Dark Chocolate
  • 85 grams pure cream
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Mud Cake
  1. Preheat oven to 160 degrees Celsius (not fan-forced).

  2. Grease the side and base of a deep 23cm or 24cm diameter (inside top measurement) round cake pan. I recommend using a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper, extending the paper a few centimetres above the top rim of the pan.

  3. Add Flour, Sugar, Cocoa Powder and Bicarbonate of Soda, mix on Speed 7 for 15 seconds.  Tip into a seperate bowl.  


     

  4. Place chocolate, butter, coffee and water into TM bowl, 70 degrees, speed 3 for 3 minutes.  Pour into a seperate jug and allow to cool to lukewarm/room temperature.  No need to clean the bowl.

  5. Place eggs, oil, vanilla and buttermilk into the bowl, mix on speed 4 for 5 seconds.  Tip: pour things like oil into the MC cup for weighing.  

  6. Add flour mixture to the bowl, mix on speed 4 for 10 seconds.  Scrape sides.  Remove the MC cup, mix on speed 3, adding the chocolate mixture in three batches at 10 second intervals.

  7. TIP: If you are making a larger cake (26 cm round or above) you will need to use a extra large mixing bowl and a whisk for this combining/mixture process.  For further details on this process refer to: //www.exclusivelyfood.com.au/2006/07/chocolate-mud-cake-recipe.html

  8. Pour mixture into prepared tins.

  9. Bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. 


    Remove cake from oven, cover with a clean tea towel and allow to cool in the pan.


    When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. I turn the cake upside down to give a flat surface for icing.

  10. Ganache and Decorating
  11. Place broken up chocolate and cream in TM bowl melt, 50 degrees for 2-3 minutes, speed 3.


    If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable.


    Store the cake in an airtight container in the refrigerator and allow it to come to room temperature before serving.


    This mud cake is a great dense cake ideal for cake decorating.  I also find I can make it several weeks ahead, ice and freeze.  It takes about 3-4 days to defrost in the fridge and tastes delicious!

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Tip

This is a soft, dense mud cake with a rich ganache icing. The cake can be served on its own or with cream and ice cream. Slices of the cake can be microwaved before serving to melt the ganache and form a chocolate sauce.

This cake also freezes really well.

This recipe has been adapted from www.exclusivelyfood.com.au.  They also have a handy table when using different sized cake tins: //files.exclusivelyfood.com.au/tables/mud-cake-variations.pdf


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • No reason why white chocolate

    Submitted by Emoke on 27. June 2015 - 08:11.

    No reason why white chocolate ganache wouldn't work on a chocolate mud cake.

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  • Sorry for dumb question but

    Submitted by Mickeymouse on 23. June 2015 - 22:56.

    Sorry for dumb question but my daughter wants a mud cake for her birthday but as a 6 year old and butterflies and owls I'm dreading these on chocolate icing does white chocolate ganache work on chocolate mud cake( she doesn't like white chocolate cake). Thanks for any advice

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  • That was a sensational mud

    Submitted by Annie Young on 7. January 2015 - 20:01.

    That was a sensational mud cake recipe!!  Made this for my husband's birthday!   The best mud cake he has ever tasted!

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  • My 10 year old daughter

    Submitted by nicky parsons on 8. September 2014 - 11:19.

    My 10 year old daughter decided on the menu for Fathers Day which included a chocolate mud cake. So we searched and she choose this one, which she made.  Didn't have milk chocolate so used all plain which suited the chocoholic members of the family and it went down very well tmrc_emoticons.)

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  • Thank you for your feedback.

    Submitted by Emoke on 15. May 2014 - 12:12.

    Thank you for your feedback.  Sugar is added in step 3.

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  • This is delicious. I didn't

    Submitted by a_jjarrett on 15. May 2014 - 12:09.

    This is delicious. I didn't see the step where to add the sugar so it wasn't added. Still great recipie and will cook it again.

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  • Hi,  Thank you for your

    Submitted by Emoke on 19. March 2014 - 19:49.

    Hi,  Thank you for your feedback.  I have added the sugar to the method above.  Just add it at the flour stage.

    Cheers

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  • Hi there - I've made this

    Submitted by tara_lou on 16. March 2014 - 17:09.

    Hi there - I've made this before. It is a great recipe. I think you may have edited it since I last used it though as I can't see whereabouts to add the sugar...? Perhaps I'm just going mad but I can't see it. I only realised I'd forgotten the sugar as I tasted a drop of the batter as I was preparing to pour into the baking pan. Lucky I realised in time! Anyway, if you could amend when you get a second, that would be great as this is my #1 favourite "go-to" choccie mud recipe! Thank you!

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