Anyone have a mud cake recipe?!
Preparation time: 30 minutes
Cooking time: 60-70 minutes
You Will Need
1 cup firmly packed brown sugar
1 cup milk
3/4 cup (1 1/2 sticks) butter, cut up
1/3 cup molasses
5 ounces white chocolate, coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups White Chocolate Ganache
12 walnut halves
What to Do
1. Preheat the oven to 325°F. Butter a 9-inch round cake pan. Line with waxed paper.
2. Place the sugar, milk, butter, molasses, and chocolate in a saucepan and stir over low heat, without boiling, until smooth. Set aside to cool.
3. Sift the flour, baking powder, and salt into a medium bowl. Gradually stir the dry ingredients and eggs into the sugar mixture. Spoon the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the cake completely in the pan. Turn out onto a rack. Carefully remove the paper and let cool completely. Spread with the ganache. Decorate with the walnuts.
Yield: 9-inch cake
http://www.rd.com/content/mud-cake-recip...
Mud Cake
250 g butter
150 g dark chocolate, chopped
2 cups sugar
1 cup hot water
1/3 cup whiskey
4 teaspoons dry instant coffee
1 1/2 cups plain flour (all purpose)
1/4 cup self-raising flour
1/4 cup cocoa powder
2 eggs, lightly beaten
Grease a 23cm slab pan, line the bottom with paper, grease the paper.
Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
it's quite a thin batter, so don't panic!
Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
Stand 10 minutes before turning onto a wire rack to cool.
Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
http://www.recipezaar.com/48410
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Answers: Mud Cake With White Chocolate Ganache and Walnuts
Preparation time: 30 minutes
Cooking time: 60-70 minutes
You Will Need
1 cup firmly packed brown sugar
1 cup milk
3/4 cup (1 1/2 sticks) butter, cut up
1/3 cup molasses
5 ounces white chocolate, coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups White Chocolate Ganache
12 walnut halves
What to Do
1. Preheat the oven to 325°F. Butter a 9-inch round cake pan. Line with waxed paper.
2. Place the sugar, milk, butter, molasses, and chocolate in a saucepan and stir over low heat, without boiling, until smooth. Set aside to cool.
3. Sift the flour, baking powder, and salt into a medium bowl. Gradually stir the dry ingredients and eggs into the sugar mixture. Spoon the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the cake completely in the pan. Turn out onto a rack. Carefully remove the paper and let cool completely. Spread with the ganache. Decorate with the walnuts.
Yield: 9-inch cake
http://www.rd.com/content/mud-cake-recip...
Mud Cake
250 g butter
150 g dark chocolate, chopped
2 cups sugar
1 cup hot water
1/3 cup whiskey
4 teaspoons dry instant coffee
1 1/2 cups plain flour (all purpose)
1/4 cup self-raising flour
1/4 cup cocoa powder
2 eggs, lightly beaten
Grease a 23cm slab pan, line the bottom with paper, grease the paper.
Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
it's quite a thin batter, so don't panic!
Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
Stand 10 minutes before turning onto a wire rack to cool.
Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
http://www.recipezaar.com/48410
(*-*)
Here's a good recipe from the food network. enjoy :)
Mississippi Mud Cake
1 1/4 cups butter, softened
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
1/2 cup milk
3 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nut and teaspoon of the vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
To Make Icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner's sugar. Once well combined spoon over the still hot cake.
Mississippi Mud Cake
INGREDIENTS
2 cups white sugar
1 1/2 cups butter, softened
1 1/3 cups flaked coconut
4 eggs
2/3 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces marshmallow creme
3 3/4 cups confectioners' sugar
2 tablespoons evaporated milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.