I just made a chocolate mud cake(Aussie recipe). How in the world do some of you use this kind of cake in wedding cakes??
It is so thick/dense and brownie-like, that when I tried to torte it, the edges just broke off. Do you just not torte it? I leveled off the tops ok, but the rest, forget it.

THEN I tried to make white chocolate ganache to pour over it, I think I used too much cream because it was really runny, even when cooled, and it was yellow and transparent, not white.

Is there a tried and true choc. mud cake recipe someone would share?? One that is not sooo much like a brownie? That's exactly what this recipe I used turned out like, just a cake shaped brownie!

One thing is for sure though, it sure was YUMMY, even though it looked like a big fat mess!

I have no idea so heres a bump for you

I only ever seam to make mud cakes (they are really popular here!)... and yes they are thick dense and moist. They handle (and taste) better if they have been frozen!!!

If I need to cut, torte or carve I find is really easy if you do it whilst it is still quite frozen....you need a really sharp knife or an electric knife!!

I don't usually torte them, if I do I fill with a layer of melted flavoured choc. as they are really heavy and its hard to stop fillings from squishing out, but the melted choc sets and works well.
But I usually just like to give them a really good soaking in with flavoured simple syrups eg. scotch, raspberry, mint etc.....mmmm yum!!

HTH