Rich And Dense Sinful Indulgence–Classic Chocolate Mud Cake (巧克力泥浆蛋糕）

INTRODUCTION

This is not a cake for those who are health conscious…Haha. Am I slamming my own face ? Well, there are times when one have urges for sweet bakes and this is one of the classic desserts that I usually ordered when I dined in Western restaurants..

At time these urges are hard to control but one strange thing is that after having a few bites, the urges subsides, law of diminishing marginal utility start to set in…

I never expect the cake to be so big, one of the biggest cake that I have prepared..unless you have lots of friends to share, I would advise readers to half the recipe…It is unlikely most Asian foodies will be able to finish the entire cake for  a typical household of 4 members.

This is the  cake for hard core chocolate lover, the cake uses 250 grams of chocolate and half a cup of cocoa powder in the cake body, 250 grams of chocolate in the frosting .. In addition, it used 250 grams of butter and 550 grams of sugar (I believed this can be reduced by 10%). Therefore, this is a dense and rich cake. A mouthful of cake will land you in chocolaty heaven. ha-ha

The difference between normal chocolate cake and mud cake or some called Mississippi mud pie is that the cake is much richer and denser than the normal chocolate sponge cake. It is a bit gooey in the centre and usually served with thickened cream or ice cream. It get its name possibly because it resembles the mud by the Mississippi River bank..

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WHAT IS REQUIRED

Recipe adapted from: The Essential Dessert Cookbook Page 252 Chocolate Mud Cake (2007, Murdoch Books)

Servings: Prepare a 9” diameter round baking tin

• 250 grams of unsalted butter
• 250 grams of dark chocolate, broken
• 150 grams of self raising flour
• 150 grams of plain or all purpose flour
• 550 grams of castor sugar (suggest to reduce 10%)
• 60 grams （1/2 cup) of cocoa powder
• 125 grams  (1/2 cup) of milk or buttermilk
• 185 grams of water
• 4 eggs
• 2 tablespoons of cooking oil
• 2 tablespoons of instant espresso or coffee
• 1/2 teaspoon of baking soda

Glaze

• 250 grams of dark chocolate
• 125 grams  (1/2 cup) of fresh cream
• 160 grams (2/3 cup) of icing sugar

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STEPS OF PREPARATION

• Lightly greased a 9 inches diameter round baking tin and pre-heat the oven to 160 degree Celsius

• Lightly beaten the eggs with the milk or buttermilk. Set aside for later use.

• Melt the chocolate, butter, instant espresso and the water in a pan. Set aside for later use.

• In a big mixing bowl, sift the plain flour, self raising flour, baking soda and cocoa powder. Add in the sugar and make a well in the centre. Add the combined eggs mixture and oil, slowly stir in the chocolate mixture until well combined.

• Transfer the mixture into the greased round baking tin. Bake in the pre-heated oven of 160 degree Celsius for 1 hour – 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool completely in the tin before remove from the baking tin. Extend the baking time if it is still too soft in the centre.

• To prepare the glaze, heat the chocolate in a microwave bowl for 45 seconds to 1 minutes. Take out, add icing sugar and fresh cream, stir until well combined. If you do not have a microwave, you can always heat these 3 ingredients over a pot of hot water and stir until the chocolate melted.

• Pour the glaze over the completely cooled cake making sure the sides are adequately covered. Best served with some some ice cream or additional chocolate sauce or thicken cream.

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CONCLUSION

Not  a difficult recipe but a classic and rich chocolate cake recipe. It is definitely a presentable bake when you have house guests…Hope you will give it a try.

Hope you like the post today. Cheers and have a nice day.

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