I bought the planet cake book and LOVE it and I currently have the chocolate mud cake in the oven just to see if I might use it as my standard chocolate cake. It smells like brownies. is this how mud cake is? does anyone else use this cake? I've never made a mud cake recipe before but I didnt really want a brownie cake. oh well only another 30 mins before I have to take it out......
hmmmmmm I've taken it out of the oven and cooled it in the pan as per instructions. it seems "heavy" but has a light texture. apparently they're best eaten a few days later so I'll update on the taste then, but it does seem to have an INTENSE chocolate taste. Very rich.
I think you're right momma28 in that it's typically eaten unfilled, but in the book she fills it so I've going to try it with ganache.
will update later in the week.
hmmmmmm I've taken it out of the oven and cooled it in the pan as per instructions. it seems "heavy" but has a light texture. apparently they're best eaten a few days later so I'll update on the taste then, but it does seem to have an INTENSE chocolate taste. Very rich.
I think you're right momma28 in that it's typically eaten unfilled, but in the book she fills it so I've going to try it with ganache.
will update later in the week.
How was the cake?
I use this recipe all the time and yes it is VERY RICH. I never fill my cakes and I use ganache to glue bits together when I'm carving shapes and as a crumb coat. I still use fondant to cover over the ganache. The flavour and texture do improve after a couple of days in the fridge- but I still have to fight my family off when a fresh cake is sitting on the bench cooling!
hmmmmmm I've taken it out of the oven and cooled it in the pan as per instructions. it seems "heavy" but has a light texture. apparently they're best eaten a few days later so I'll update on the taste then, but it does seem to have an INTENSE chocolate taste. Very rich.
I think you're right momma28 in that it's typically eaten unfilled, but in the book she fills it so I've going to try it with ganache.
will update later in the week.
I use their mud cake recipe a lot. I halve the quantity of coffee granules, and use half milk, half dark chocolate rather than all dark - otherwise the flavour is just TOO intense for many people. For ganache I sub one third of the dark chocolate for milk chocolate so it's not quite so strong-tasting.
Ah, so many cakes to try, so little time, and so few people to give away trial cakes to.......
There are so many things I'd like to bake, make, frost, etc, but it seems I never have the time, or don't know who else to give the cake to after it's made. I NEVER keep a cake here in the house, as my husband and I try not to eat sweets. My mother has said 'no more cakes', so my list of who gets the free cakes has begun to dwindle down....
hmmmmmm I've taken it out of the oven and cooled it in the pan as per instructions. it seems "heavy" but has a light texture. apparently they're best eaten a few days later so I'll update on the taste then, but it does seem to have an INTENSE chocolate taste. Very rich.
I think you're right momma28 in that it's typically eaten unfilled, but in the book she fills it so I've going to try it with ganache.
will update later in the week.
How was the cake?
According to my DH the taste did improve, but for me it was still too intense. The texture was really nice and even now its still just as good as the day I baked it so such a good cake, pity I dont like it! lol
please post the recipe. I'd love to try this!!
I'm not sure where I'd stand posting this recipe without the permission of the author. does anyone know?
In the meantime it's in the book Planet Cake, and its' a great book so definitely worth a buy anyway.
Ah, so many cakes to try, so little time, and so few people to give away trial cakes to.......
There are so many things I'd like to bake, make, frost, etc, but it seems I never have the time, or don't know who else to give the cake to after it's made. I NEVER keep a cake here in the house, as my husband and I try not to eat sweets. My mother has said 'no more cakes', so my list of who gets the free cakes has begun to dwindle down....
lol I can just imagine. I normally send cakes away too because I just cant have them around me and I've lots of recipes to perfect (Except this one because I had to keep an eye on the flavour. 
Luckily (or sometimes not!) I have a massive extended family who love cake and are disappointed when I dont arrive with a cake tin in hand. Did I mention I'm Irish 
I use this recipe all the time and yes it is VERY RICH. I never fill my cakes and I use ganache to glue bits together when I'm carving shapes and as a crumb coat. I still use fondant to cover over the ganache. The flavour and texture do improve after a couple of days in the fridge- but I still have to fight my family off when a fresh cake is sitting on the bench cooling!
TBH this cake really doesnt need filled but I'd probably fill it anyway for extra height (i'm trying out recipes for a wedding cake in november)
I also have an almost 3 year old with very sticky hands who is constantly stealing cake when my back is turned. At least my dh asks permission
hmmmmmm I've taken it out of the oven and cooled it in the pan as per instructions. it seems "heavy" but has a light texture. apparently they're best eaten a few days later so I'll update on the taste then, but it does seem to have an INTENSE chocolate taste. Very rich.
I think you're right momma28 in that it's typically eaten unfilled, but in the book she fills it so I've going to try it with ganache.
will update later in the week.
I use their mud cake recipe a lot. I halve the quantity of coffee granules, and use half milk, half dark chocolate rather than all dark - otherwise the flavour is just TOO intense for many people. For ganache I sub one third of the dark chocolate for milk chocolate so it's not quite so strong-tasting.
That's fantastic, thank you! I did wonder about subbing milk chocolate in it but was unsure it would work. I'm definitely going to try it out. I do think there's too much coffee in it. I use coffee in cake all the time but this was the first time I could taste it.
I actually found this particular mud cake recipe to be an odd flavour and a bit too soft. You're right about the flavour being better a few days later.
I find mud cakes the easiest to make. No creaming anything - just melt and mix.
That's what I loved about it. it seems fool proof! I got the idea for mud cake from Bluehue because she said its the cake she makes the most. I really want to get this one right.
Planet Cake book is one of my favourite they are bringing out a cupcake one too. I usually make choc mudcake as thats what people love, tried the white mudcake out of the book but wasn't a fan of it. Anyone have a good recipe for a white mud and caramel mudcake? 
I'm digging this one up. I made this cake and used decaf coffee and semi-sweet chips. Super easy to make for a scratch recipe. It's AWESOME! Most def the best on the 3rd day, which is the day my customers get their cake, so it works out. 
This is now my go-to cake for chocolate cake. 
On a side note, you really do need to follow the recipe and directions to a T in order to get the best results. a 3" high pan is needed. I froze it right out of the oven. VERY, VERY moist and has a perfect chocolate taste.
Good on you Purple Butterfly, I use a chocolate mud cake recipe all the time. People here want nothing else. So I haven't had a chance to perfect any other recipes. Shame as there are some nice ones out there.
I do the same, ganache for spaking and crumb coating and then fondant over the top. Makes all customers here very happy indeed. So I can concentrate on decorating rather than perfecting cakes.
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