There’s an old fashion saying in the cake world: not all cakes are alike. Okay… so maybe that’s not a real saying, but all bakers will agree that it’s true. Certain cakes are more light and spongy, while others are more sturdy. This cake is the latter. This is the BEST Chocolate Mud Cake recipe you will ever try. For foundational recipes, some of my go-tos are my buttercream frosting, and my basic sugar cookie. Consider this next one a regular recipe because you’re going to be using it all the time! This is my Chocolate Mud Cake recipe!
These cakes are perfect for tier cakes, or if you want to work with fondant. What I love about mudcakes is that they have a fairly long shelf life (1 week without being refrigerated!), and even though they are more sturdy than other cakes, it’s not so dense that you can’t enjoy it. You’ll seriously never want to make another chocolate cake again!
What You’ll Need:
- 250g / 9oz salted butter
- 250g / 9oz dark (or milk) chocolate (chopped or broken)
- 8 tsp Instant coffee (about 10 grams – you won’t get a coffee taste – I promise)
- 180ml water
- 150g / 5.5oz self raising flour
- 150g / 5.5oz plain flour
- 60g / 2oz cocoa powder (unsweetened is best)
- 1/2 tsp bi carb (baking) SODA
- 500g / 17oz caster sugar
- 5 eggs – lightly beaten (room temp is best)
- 70g / 2.5oz vegetable oil
- 125ml buttermilk (you can make this yourself by adding a squeeze of lemon juice to regular whole milk and letting it sit for 10 minutes)
- Melted chocolate
- Chocolate ganache
- Kit Kat blocks
- Chocolate Sprinkles
- Snap seal bag
- Offset spatula
- Red ribbon
- Cake board/cake plate
- Baking sheet http://amzn.to/2bz2lyW
- Parchment Paper http://amzn.to/2c8xw2A
- Large bowl
- Greased and lined baking tin
- Preheat your oven to 160°C or 320°F.
- Grease & line your baking tins.
- Combine butter, water and coffee into a saucepan. Heat over medium heat until they come to a slow boil. Turn off heat and pour in chocolate stirring until it’s completely melted. Set aside.
- Sift flours, cocoa, sugar & baking soda together in a large bowl & make a well in the centre.
- Pour in the eggs, buttermilk, oil & chocolate mixture and stir vigorously with a wooden spoon until there are no lumps.
- Pour into your prepared tins and bake for approx 45 minutes (6″) and 72 minutes (1.2 hours) (8″) removing when a skewer inserted in the middle comes out clean.
- Allow the cakes to completely cool in the tins before removing.
Option for Decorating:
- Dip the bottom ⅔ of strawberries into melted chocolate and place them on a baking sheet lined with parchment paper to set.
- Sprinkle chocolate sprinkles over the melted chocolate on the strawberries to decorate
- Place melted chocolate in a snap seal bag. Cut off a fine corner tip, and drizzle melted chocolate in straight lines over the chocolate covered strawberries.
- Chop room temperature KitKat blocks into sets of 2.
- Spread ganache onto a cake board/cake plate. Then, place the mud cake right on top.
- Pour the chocolate ganache over the top of the entire cake. Spread it evenly with an offset spatula.
- Clean up any excess ganache with a paper towel.
- Place your Kit Kats 2 at a time around the mud cake.
- Tie a piece of red ribbon around the break mark between the two halves of the Kit Kat bar.
- Place a couple of non chocolate dipped strawberries onto the top of the cake. Then, alternate between the chocolate drizzled strawberries, and the chocolate sprinkled strawberries.
Why have kids make mud pies when they can make mud cakes?! 🍫🍓🎂
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