- 250 grams cubed unsalted butter
- 250 grams dark/white/milk chocolate buttons
- 200 grams water
- 130 grams Milk
- 460 grams white sugar
- 170 grams Self Raising Flour
- 170 grams Plain Flour.
- 30 grams cocoa
- 3 eggs
2h 5minPreparation 5minBaking/Cooking
8Recipe is created for
IF YOUR DOING WHITE CHOC MUD CAKE OMIT THE COCOA AND REPLACE WITH PLAIN FLOUR.
Preheat the oven on 150 degrees celcius.
Line two 8 inch cake tins with baking paper.
Place butter, chocolate, water, milk and sugar in bowl. Mix on speed 6 for 15 seconds. MC ON.
Temp 90, speed 2 for 5 minutes. MC OFF.
Add both flours to the bowl and mix speed 5 for 7 seconds. MC ON.
Add eggs to the bowl and mix on speed 5 for 7 seconds. MC ON.
Pour evenly into TWO lined 8 inch cake tins. Bake for 2-3 hours. The cake is ready when you can smell it, its pulling away from the side of the cake tin and when you put a wooden skewer in it comes out clean.
PLEASE NOTE: Mud cake is best eaten after 2-3 days. It matures with age.
Accessories you need
Serve with ganache and whipped cream with strawberries!
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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