I have about 6 different mudcake recipes. One of them is a Missisipi mudcake but quite different to the ones in the recipes section of this webpage.
All the recipes i have involve, melting the butter, milk, chocolate buttons and sugar together, and then adding the dry ingredients. No beating or creaming involved at all.
Cheers
Nati
Nati,
Is it a really thick cake batter? Or is it readily pourable? I think mud cakes are an Australian staple, but not very familiar to us from the US.
I've always wondered what a mud cake is, too. I only have a recipe for Mississippi Mud Pie, but that is a pudding-based refrigerator pie...not a cake *shrug* I'd like to learn more about these curious little mud cakes
Like i said i have a few mudcake recipes. I just finished making some caramel mudcake cupcakes. Here is the recipe. It yields 20 cupcakes (I just made 140!!!)
150gms white chocolate buttons
350gms dark brown sugar
250gms margarine
1 cup of milk (250mls)
2 large eggs
150gms self raising flour
150gms plain flour
Preheat oven to 180 degrees.
Heat milk and sugar in a heavy pan, once heated (Not boiled) add margarine and stir until melted, add white buttons and stir till all combined. Set aside to cool for 15 minutes.
Sift flours together. Add two eggs to cooled liquid mixture above and whisk in the flours. Pour in your pan, and bake for 35-40 minutes, until done.
The recipe above is a modified recipe to get some nice light cupcakes. If you were making it as a whole cake and you wanted a more firm cake you'd use butter instead of margarine. Also the original recipe is for a white mud cake, and it calls for 225gms of plain flour and 75gms of self raising flour. This gives you a much heavier cake, but i like mine lighter and that is why i've modified the ratio of self raising to plain flour.
Enjoy!!
Nati
PS: making a whole cake will take about 1 to 1.5 hours at 160degrees centigrade, 180 will burn your cake, 180 is only suitable for cupcakes, as they bake quicker.
Thanks Nati!
I think I will try this mud cake (as cupcakes) as soon as I have some extra baking time!
They sound really good! I've also never made a cake where you just stir in the dry ingredients without craming or whipping anything first. I'm really curious to try it out. They must be delicious because I have heard nothing but raves about them!
Just FYI Nati's 160 and 180 refers to 160°C and
180°C not °F, just in case anyone was wondering
(160°C=320°F and 180°C =355°F )
I found this low fat alternative on an Australian cooking show website. I haven't tried it but the recipe and procedure look very similiar to what I use for my mud cakes. Hope this gives you some more options!
Low Fat Mud Cake
Chef: Elaine Wilson
You need:
½ cup sugar
½ cup sugar substitute like Splenda
= cup + 1½ tablespoons plain white flour
4½ tablespoons cocoa powder
= teaspoon bicarb of soda
½ teaspoon salt
2 egg whites (or egg substitute)
¼ cup prune spread / puree
1 teaspoon vanilla essence
½ cup skim milk
½ cup boiling water
Chocolate Glaze:
2 tablespoons apple juice concentrate
2 tablespoons skim milk powder
1½ tablespoons cocoa powder
1 teaspoon vanilla essence
Method:
Preheat oven to 170C.
Lightly spray a non-stick 20cm round sandwich cake pan with non-stick spray and line the base with baking paper.
Combine first 7 ingredients in a mixing bowl.
In a separate bowl, combine egg whites or substitute, prune puree, essence and milk and mix until smooth. Add to dry ingredients. Add boiling water and mix all together. Pour into prepared pan.
Bake 25 - 30 minutes.
Cake is ready when it pulls away from the edge of the pan - do not overcook. Let cake cool in the pan 5 minutes then remove and place on a wire cake rack.
Meanwhile make the chocolate glaze. Combine all the glaze ingredients in a small bowl and whisk vigorously until smooth. Carefully spread over top of warm cake.
Let cake stand for 15 minutes before cutting to allow glaze to harden.
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