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Tamika's decadent mud cake


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4

Ingredients

15 piece(s)

mud cake

  • 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
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Recipe's preparation

  1.  

    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.

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Accessories you need

11

Tip

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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