Wedding Mudcake

Chocolate Mud Cake


1.350 grams dark chocolate pieces

2.225 grams butter

3.600 ml water

4.3 eggs

5.400 grams castor sugar

6.400 grams self raising flour

7.Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.

8.In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.

9.In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.

10.Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.

11.Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.

12.Turn cake onto wire rack to cool.

*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.

*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.


Filling - Whipped Dark Chocolate Ganache (optional)

200gm Dark Chocolate

200gm Cream

1. Heat cream to just before boiling

2. Pour over chocolate

3. Mix until smooth and leave to cool slightly, this will stiffen the mix

4. Whip when thickened, Chocolate mix will lighten slightly and be more like a dense cream
Chocolate Glaze

•225 grams dark chocolate pieces

•165 ml double or whipping cream

1.In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.

Tips

•This cake is firm enough to cover with rolled fondant if using as a wedding or special occasion cake.

•To appreciate the full, rich flavour that this cake offers it is best eaten at room temperature.

•This cake is suitable for freezing.

Enjoy!

Here are some more alternatives using the same recipe

White Chocolate Mud Cake

•Replace dark chocolate with white chocolate

Orange Mud Cake

•Can be made using either white or dark chocolate

•Replace water with freshly squeezed orange juice

Hazelnut Mud Cake

•Omit 50-100 grams flour and replace with ground hazelnuts (depending on how nutty you like your cake)

•Also add in 1/2 cup chopped hazelnuts

Lemon Poppy Seed Mud Cake

•Replace dark chocolate with white chocolate

•Use 400 ml water and 200 ml freshly squeezed lemon juice

•Add a few drops of lemon essence and 1/4 cup poppy seeds

•You may add some grated lemon zest if you like a bit of extra tang

Caramel Mud Cake

•Replace dark chocolate with white chocolate

•Replace castor sugar with brown sugar