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PAM'S CHOCOLATE MUDCAKE

ApplegumKitchen
By: ApplegumKitchen
Posted 10/28/09 • Last updated 10/27/09 • 4455 views • 33 comments

Posted by ApplegumKitchen

Good 'ol Aussie mudcake - this recipe has been used for years - WELL over 15! It is a moist, dense cake that has great shelf life and is PERFECT for carving. Torted and ganached under fondant ... mmmm mmmm INGREDIENTS 20cm round Double quantity does 24cm round 2-1/2 inch deep 250g unsalted butter 200g dark chocolate 1 tablespoon instant coffee 1-1/3 cups warm water 1-1/2 cups self raising flour 1 cup caster sugar 1/4 cup cocoa 2 eggs 1 teaspoon vanilla DIRECTIONS 1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan. 2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer. 3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla. 4. Pour mixture into prepared pan. 5. Bake at 150?C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan. CROSS CONTINTENT NOTES .... rest of the world uses Metric! LOL here's your converter http://www.cathyskitchen.energyaustralia.com.au/articles/weights_and_measures_conversion In Australia we use DRY cup measures as well as LIQUID cup measures - see end of converter for the DRY equivalents. Caster sugar is a fine grained normal white sugar, Cocoa = cocoa powder (Dutch is best), Self-Raising flour = 1 cup all purpose flour + 2teaspoons of baking powder (Will add to this as the questions come flying in)

Comments (33)

2SchnauzerLady 10/27/09 at 6:35pm
Thank you for the recipe, I have been wanting to try this, but was looking for conversion charts for baking. You have put it in one neat package!
2SchnauzerLady 10/29/09 at 11:52am
Forgot to add - caster sugar in the US is usually called superfine sugar! I made my own for an angel food cake by putting regular sugar in the food processer. - mainly because I was out of superfine and did not want to go to the store!
tatorchip 10/29/09 at 1:46pm
I can't wait to try this recipe sounds delish and carvable. Thanks so much for posting Pam. Deborah
__Jamie__ 10/29/09 at 3:21pm
Yay Pam! This is such a great recipe!
crumbcake 10/29/09 at 8:38pm
I always wondered what a mud cake was, thanks for posting.
JFcakes 10/31/09 at 10:11pm
I am sat here eating some cake made with this recipe. I just had to come and thank you for popping it on here. I didn't realise that I had never had proper mud cake until now! It is sooo delicious and soooo chocolaty :D One thing I did change add, was using 350ml of water instead, and then adding the juice and rind of 1 large orange, which I added just before adding the mix to the tin. Thanks once again xxx
JFcakes 11/1/09 at 5:17pm
To add a little more ... this recipe works nice for cupcakes as well. I split the mixture into 2 muffin sized cupcake tins (made 12 cupcakes) and baked for 45 mins. They dipped a little in the middle, but that was great for adding a chocolate buttercream :D
Tess1919 11/3/09 at 5:52am
I would like to try this. Is there any particular type of chocolate works best. Thanks.
ijsexygirl 11/9/09 at 2:28pm
Im trying to find the Dutch cocoa powder. Is any difference between the unsweeted cocoa, the dark cocoa or the dutch? I'm sorry but I really don't know.
SallyBratt 1/22/10 at 5:34am
for those who have all purpose flour and don't want to buy an extra bag to have the self rising... "Self-rising flour can be created by combining 1½ teaspoons of baking powder with a ½ teaspoon of salt and 1 cup of all-purpose flour. This substitute equals one cup of self-rising flour." I haven't tried this yet but I thought the info might be good to have.
SallyBratt 1/22/10 at 5:36am
oops! I see now that you have a similar substitute at the end of the recipe!
noahsmummy 2/8/10 at 5:15pm
beautiful recipe! although im not quite sure id use it for carving, mine came out very crumbly and had a bit of trouble torting it... my top layer cracked..=( but apart from that its gorgeous...
nordi2008 2/11/10 at 9:47am
Wow!!! this cake is awomse and deliciuos! thanks for this recipie
dannyrea 3/2/10 at 1:35am
What do you frost this with if anything?
goal4me 3/22/10 at 7:11pm
250g butter = 1 cup 200g dark chocolate = 7 oz Yummy cake...Made a carved SUperbowl stadium cake...now going to try cupcakes!
Brandon111 3/25/10 at 9:50pm
fantastic cake recipe unfailing please could you advise shelf life time my daughters wedding is this saturday 3rd april how soon can i make the cake thanks
kfr33man 8/9/10 at 10:54am
Does anyone know if I could add Bailey's Irish Cream to the recipe, or substitute it for the coffee? I've seen several blogs about Bailey's choc. mud cake, but I can't seem to find a recipe for it. Thanks, Katie
Sweet_Toof 8/18/10 at 5:02pm
I can't wait to try this recipe. I think adding some baileys is a good idea - I think it would be a good substitute for coffee, even Frangelico or something like that - at the end of the day, they're all liquids and as long as you add the same amount of any type, I can't see why it wouldn't work out.
mummy2ryan 9/19/10 at 9:16pm
OMG I just cooked this and couldn't resist a slice, ended up eating 4 slices. Absolutely lovely and mosit,
Kylecakes 11/20/10 at 9:29am
is it really good for carving? i'll be making a topsy turvy for the first time, my chocolate cake was so crumbly so im searching for a great chocolate cake the would never fail when it comes to carving.. this recipe sounds so yummy... any advice bakers.. much appreciated..=)
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