Chocolate Mud Cake

Well, it had to be done. Lots of people have been asking for a chocolate cake. This one is a little bit more dense and moist like a mud cake, but it still has a nice light texture. The key to this cake, is to cook it on a lower temperature for longer. You can definitely cook it on a higher heat, but it may burn and not cook as evenly. I have been making this chocolate cake forever, but I have to say (You know I’m a Thermomix Consultant) since my Thermi, it has made it so much easier, 1 bowl, no mess, everything goes in the same bowl to mix then pour in the tin and done…(boast over). If you don’t have a Thermomix IT’S OK 🙂 I have included the way I made it for 10 years… and it still turns out fantastic 🙂

This is a great size for a birthday cake and will feed 18 – 20 people easily as you only need small slices. I have doubled it and used a large (hired) tin, but it took so long to cook. If you need bigger one, just make 2 the same. I find that the cake is better if made the day before,  put into an airtight container in the fridge, then dressed the day you want to use it.

This recipe does contain Frangelico (the alcohol burns off in cooking), but you can easily substitute it for another liquor like Cointreau or Galliano or you could just leave it out altogether and use coffee or even just water, if you don’t like any of these options.

Don’t worry about the cracking…I have tried cooking it all sorts of different temperatures and times to get it to stop, but I think it adds a bit of character and definitely doesn’t change the taste. You can cover it up if you are icing it, but I prefer to serve it dusted with icing sugar, topped with strawberries and served with whipped cream!

Chocolate Mud Cake

Don’t you love the presentation plate… This was taken at the Polo… but that it another story!

Ingredients

200g Dark Chocolate

250g Unsalted Butter (softened)

100g Coffee (use 100g hot water and instant coffee or I use a Nespresso pod and add extra water)

100g Frangelico (or just 200g Coffee)

2 Cups (400g) Sugar

2 Cups (360g) Self Raising Flour

50g Cocoa

2 Teaspoons Baking Powder

1/2 Teaspoon Bicarb of Soda

3 Tablespoons of Oil (I use EVOO)

1/2 cup (125g) Buttermilk (you can definitely use milk, butter buttermilk is better)

2 Teaspoons Vanilla

4 Large Eggs

Method

1. Preheat oven to 150°C and prepare a 24 cm spring form tin (I place baking paper on the bottom and grease the sides)

NB I have discovered that if you put paper high up the sides of the cake tine it cooks higher and has less cracking, but it may take a little bit longer to cook!

2. Place sugar, broken chocolate, softened butter, coffee and liquor into a saucepan and cook on a low heat until chocolate is melted and sugar is dissolved. Make sure it is a very low heat and you are stirring constantly.

3. Place all other ingredients into mixing bowl (except eggs) and whisk until well combined.

4. Place egg into mixture one at a time, making sure they are beaten in before adding the next.

Chocolate Mud Cake

It is quite a runny mixture, but that makes it light and moist.

5. Pour mixture into a prepared tin and cook in the preheated oven 150°C for 90 minutes (sometimes a bit more depending on your oven). Don’t worry about cracking, it is normal and the cake will rise in the centre and drop back down after cooling. Make sure if you have a fan forced that the oven doesn’t get too hot. It must be at 150°C or it will burn around the edge and not cook in the centre.

6. Remove from the oven, and leave in the tin for 20 minutes until cooled down.

Chocolate Mud Cake

Just out of the oven.

7. Remove from tin and when completely cool, cover with icing sugar, ganache, butter cream, fruit, how ever you would like to dress your cake!

THERMOMIX METHOD

Thermomix

This recipe was made in the TM31 and can be made on manual in the TM5

1. Preheat oven to 150°C and prepare a 24 cm spring form tin (I place baking paper on the bottom and grease the sides)

NB I have discovered that if you put paper high up the sides of the cake tine it cooks higher and has less cracking, but it may take a little bit longer to cook!

2. Measure sugar in the mixing bowl and mill 10 seconds/speed 10.

3. Add Chocolate broken into pieces and mill 10 seconds/speed 8.

4. Add softened butter, coffee and liquor and cook 3 minutes/50°/speed 2. Scrape down the bowl and make sure that all the chocolate has melted, if not pop it on again for another 1 minute/50°/speed 2.

5. Place all other ingredients into mixing bowl (except eggs) and mix 20 seconds/Reverse/speed 4. Scrape down the sides of the bowl.

6. Place all the eggs into the mixing bowl and mix 30 seconds/Reverse/speed 4.

7. Pour mixture into a prepared tin and cook in the preheated oven 150°C for 90 minutes (sometimes a bit more depending on your oven). Don’t worry about cracking, it is normal and the cake will rise in the centre and drop back down after cooling. Make sure if you have a fan forced that the oven doesn’t get too hot. It must be at 150°C or it will burn around the edge and not cook in the centre.

Chocolate Mud Cake

8. Remove from the oven, and leave in the tin for 20 minutes until cooled down.

9. Remove from tin and when completely cool, cover with icing sugar, ganache, butter cream, fruit, how ever you would like to dress your cake!

Chocolate Mud Cake

This was the first one I made, It takes a few to get the conversion right, sorry about the bad photo!

Don’t forget that if you make it the day before and put it an an airtight container when cooled and refrigerate it will be even better and that way, you are not worrying about a cake on the day you need it!

I hope you like my Chocolate Mud Cake… it is an easy one to make and it tastes delicious!

 

Enjoy Irresponsibly!

 

Liz x

Thermomix

If you like this recipe maybe you might like these?

Custard Tea Cake

 

Carrot Cake

 

Black Forest Cupcakes

 

Lemon Meringue Cupcakes