Got a recipe for REALLY muddy mudcake?!


Question:

Got a recipe for REALLY muddy mudcake?

I absolutely love this mudcake I buy at the local market, which is so rich and heavy it's almost fudge, or a super-heavy chewy brownie. I keep trying mudcake recipes, but they all seem like wussy spongecakes next to this one.


Answers:
250g unsalted butter chopped
250g dark chocolate chopped
165g (3/4 cup) caster or brown sugar
20ml whiskey or fruit juice of your choice
185g (1 1/4 cups) self-raising flour
1/4 cup cocoa powder
2 eggs lightly beaten
1 teaspoon vanilla
icing sugar/cocoa powder for decoration

NB add eggs quickly otherwise they scramble!

Grease and line (if you want to) an 18x28cm cake tin or 24cm round or springform.
Preheat oven on low heat.
Melt butter in saucepan.
Add chocolate, sugar, whiskey, and 1 1/2 cups of hot water.
Stir over low heat until chocolate is just melted and mixture is smooth.
Sift flour and cocoa together and gradually stir into chocolate mixture,using a wooden spoon.
Add eggs and vanilla and heat until well combined.
Pour mixture into cake tin and bake at 150C (low) for 45-50mins,OR when skewer comes out clean (it never does, so don't worry)
Stand in cake tin for 10mins before turning out.
Serve dusted with icing sugar/ cocoa powder.
Mine always seems to crack on the top so if anyone manages to cook this without cracks please let me know.
It supposedly serves 15.

i bet it's not as nice as my bogey pie.

http://web.foodnetwork.com/food/web/sear...

Maybe you can find something to your liking here.

Try the following

Melt-and-mix chocolate chunk mud cake

200g butter, chopped
300g good-quality dark chocolate
1/4 cup hot water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
pure icing sugar, to serve

Method
Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips
Variation: You could ice the cake with rich chocolate icing or spread with ganache if you prefer. Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources