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)

A subtle white chocolate flavour. Very easy to make, also makes excellent cupcakes (about 25). I got this recipe from www.exlusivelyfood.com.au. They also provide a chart of ingredient quantities for different pan sizes which I have found invaluable for different size orders. I hope you use this recipe and enjoy!
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This is for my profiterole tower all has to be done on the day so can be quite nervracking and the recipe does sound more complicated than it actually is so be brave and have a go it is all very much worth it!!
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Firm, moist cake with a subtle taste. If you like white chocolate and bananas this is the cake for you. Very pleasing to the taste buds. This is almost the same as the white mud that I do except the quantities vary a little bit.
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hi there this is a great and different mud cake xoxo

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hi there this is a great quick and easy mud cake that does a 2 tier cake so i thought i would share it with you all xoxo
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A Great Aussie Dessert…A favorite at christmas.
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This cake is long lasting, easy cutting and moist. Tastes beautiful. Lasts at least 2 weeks so gives time for decorating. THis recipe can be doubled and trebled.
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Original recipe came from “Women’s Weekly Chocolate Cakes” mini book. But i’ve modified it so much that it no longer resembles that recipe. This is a really yummy, moist cake. I make it and once it’s completely cooled, usually the day after baking, i wrap it well in plastic wrap, 4 times or more, then put it in a plastic bag and i freeze it. I have defrosted it up to 6 weeks later, just leave it on the counter for 8+ hours or overnight fully wrapped and then use as any other cake. You can use it fresh but freezing makes it more moist. If you only freeze it for 24 hours, that is still fine. But it will keep in the freezer for a long time. YUM
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