I’ve got a long list of recipes that people have asked me for. I’ve been putting this one off because it’s a big one. LOL You know the sort of cake that you make for a celebration. The Chocolate Mud Cake is not the sort of cake you want to be making during COVID Lockdowns when there are only two people in the household.
Anyway, this is my go-to recipe for a Chocolate mud cake when I’m not making my butter cake recipe for cakes that need carving or decorating with fondant. I like a mud cake that is rich and moist but not too heavy. Maybe I was put off once when I found a layer of fat at the base of a shop-bought mud cake. Let me know what you think?
Chocolate Mud Cake
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- 1 Thermomix
- 300 g plain flour all-purpose
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 60 g cocoa powder
- 230 g water
- 250 g unsalted butter cubed
- 200 g chocolate I used a full 200g block of Cadbury baking chocolate chopped, because they're easy to find.
- 1 tsp instant coffee
- 420 g caster sugar fine sugar
- 200 g of egg lightly beaten (that’s about 4 large eggs +/- 10g is ok)
- 50 g EVOO Extra Virgin Olive Oil or non-flavoured oil
- 120 g milk use full cream here, no cutting corners. 😉
- 2 tsp Vanilla good quality
- Preheat oven to 160°C fan (320°F fan). Grease (with butter) and line the base and sides of a 22cm round cake tin with baking paper. *See tips. Set aside. I used a USA springform pan.
- Weigh the flour, baking powder, bicarb and cocoa into the TM bowl and sift, MC in 4 sec/speed 6, then remove the dry mix from the bowl and set aside.
- Weigh the water, butter, chocolate and instant coffee into the TM bowl and set for 6 min/50°C/speed 3.
- While this is happening, get a medium-sized jug or bowl and weigh in the eggs, oil, milk, and vanilla. Give it a quick whisk to break up the yolks and set aside.
- Going back to the TM, once the 6 mins are up, weigh in the caster sugar. Yep, 420g! You wanted a mud cake. LOL blend the sugar in for 20 sec/speed 2.5.
- Now place the butterfly into the TM bowl and set the TM to speed 2.5. While the blades are running, add in the egg/milk mix slowly through the hole in the lid, then spoon in the dry mix you made first. Remove the lid, scrape down and lift any mixture that may have stuck to the butterfly and mix again for 3 seconds/speed 3.
- Pour the mix into your prepared tin and place it in the oven. After 20-30 minutes, cover the cake with a baking paper-lined cap and bake for a further 40 minutes. If your oven bakes unevenly, turn the tin around at this stage when covering the cake. Check to see if the centre is cooked using the clean skewer trick or check the centre of the cakes temp 85°C remove from the oven. Leave the cap on and allow it to cool completely in the tin before removing it.
- When you line the sides of your pan allow around 1 inch (about 2-3cm) of paper above the tin.
- You can add the baking paper-lined cap right from the start if your oven runs hot. This will help prevent the top cracking, you can remove it around the halfway mark.
- The time it takes to bake this mud cake off will depend on the tin and your oven. It will take a while to bake so don’t worry, long and slow will give you a beautiful moist mud cake.
- This cake will keep well, providing it’s placed in a sealed container. I like to keep mine in the fridge, it’s good in there for at least 5 days.
- If you want your cake heavier, even more mud-like, add up to 50g more sugar. I prefer it the way it is but I know some of you like it super fudgy.
Want to know more?
See more chocolate cakes recipes here