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mud cakes? - Page 4

post #46 of 61
10/28/10 at 11:33pm
Quote:
Originally Posted by steffiessweet_sin_sations

what about peanut butter? have u tried it with peanut butter?

icon_eek.gificon_surprised.gif No.
LOLLL that is such an American thing to do - we put peanut butter on bread or toast and occassionally make a peanut butter biscuit or slice - but i have never gone near a cake with a spoon full of peanut butter icon_lol.gificon_lol.gif
i am making some now, so i will try it. the first batch kinda fell apart on top, did i do something wrong? last time they didnt do that!
Are you talking cupcakes?
Sorry, but can you explain a bit more -
Did they just crumble by them selves - or..............?



Re putting strawberries in the batter...Wash the strawberries making sure you leave the little leaves are still attached...as that way no extra water/moisture get in to them...
Then just slice/dice them up and stir through your batter very gently with a spatular just before you pour it into the pan.
Cooking time you don't have to adjust - as they will break down a bit due to the heat...

Bluehue
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post #47 of 61
10/29/10 at 8:49am
Thread Starter 
LOL ok, ok about the peanut butter!!! i knew it was kinda an american thing! thanks for the info on strawberries. and no they didnt fall apart because i tried to put peanut butter in them! LOL i was thinking about it.....but no they fell apart all on their own!!! just the tops. but still just as yummy!!!
Steph

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Steph

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post #48 of 61
10/29/10 at 9:25am
Quote:
Originally Posted by steffiessweet_sin_sations

LOL ok, ok about the peanut butter!!! i knew it was kinda an american thing!
I sit here shaking and shuddering at the thought of walking towards my bowl of batter with an armed spoon of peanutbutter - lolllllllllllll

thanks for the info on strawberries.....your welcome icon_smile.gif

and no they didnt fall apart because i tried to put peanut butter in them!
lolll

LOL i was thinking about it.....but no they fell apart all on their own!!! just the tops. but still just as yummy!!!
How odd that they did that- haven't had that happen - hmmm, now you have me mystified.. icon_confused.gificon_confused.gificon_redface.gif


Bluehue .
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post #49 of 61
10/29/10 at 9:56am
I can't be converting the Dark Chocolate Mud Cake right (Bluehue's recipe). According to what I figured, there is only 7 ounces total of flour in it. Is this correct?
If you are a newbie you might want to check out
my blog!
www.cakenewbies.blogspot.com
http://www.facebook.com/people/Cabes-Cakes/100000350374357
http://www.flickr.com/photos/httpwwwcabescakescomphotos/
Jackie
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If you are a newbie you might want to check out
my blog!
www.cakenewbies.blogspot.com
http://www.facebook.com/people/Cabes-Cakes/100000350374357
http://www.flickr.com/photos/httpwwwcabescakescomphotos/
Jackie
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post #50 of 61
10/29/10 at 10:27am
Quote:
Originally Posted by cabecakes

I can't be converting the Dark Chocolate Mud Cake right (Bluehue's recipe). According to what I figured, there is only 7 ounces total of flour in it. Is this correct?



In the dark chocolate mud cake there is.....
3/4 cup self raising flour
1 cup plain flour

1 australian cup = 8ounces.


Bluehue
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post #51 of 61
10/29/10 at 11:36am
Thread Starter 
blue how long do u bake the cupcakes, i baked them for 22min. thats when they bounced back and looked done.
Steph

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Steph

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post #52 of 61
10/29/10 at 11:51am
Quote:
Originally Posted by KATHIESKREATIONS

icon_smile.gif Finally, after hearing all about Mud Cakes, I know what they are! Thank you so much, Bluehue for posting. I can't wait either to try out your recipes. Now, converting your grams, etc. to USA measurements will be the trick. icon_cry.gif I have never been good with math, so wish me luck on this one. thumbs_up.gif

Google it!! You will have your answer.
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post #53 of 61
11/9/10 at 10:30am
Quote:
Originally Posted by Bluehue

This is the recipe i use for a Dark Chocolate Med icon_smile.gif



Drk Chocolate Mud Cake




this is the conversion chart i use when making recipes from other countries-I find it the best one...
http://www.dianasdesserts.com/.....asures.cfm

Makes 1 8 inch round or 2 x 6 inch round or cupcakes


Ingredients

250g unsalted butter
1 Tablespoon instant coffee powder
1 & 2/3 cup coconut milk
200g dark chocolate
2 cups caster sugar
3/4 cup self raising flour
1 cup plain flour
1/4 cup cocoa powder (I use Dutch cocoa)
2 eggs
2 teaspoons vanilla extract







Bluehue..thanks for this fantastic recipe just made it, and could not resist tasting one warm from the oven. These were my variantions and results. I did not have dark chocolate so I used semi-sweet instead, but I did have dark cocoa so I used that for the 1/4 cp of powdered cocoa. For instant coffee I did not have anything other than some instant hazelnut coffee, so I used that.

I baked at 300 F for 35 min and it yield 15 jumbo cupcakes. I have not frosted them yet, any suggestions for what type of B/C or frosting to use on these?

They taste fine without it too. I can imagine some vanilla bean ice cream on top of one of these warm brownies yumm icon_lol.gif
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post #54 of 61
11/9/10 at 11:20am
Thread Starter 
jem i have used both ganache and buttercream and both are good
Steph

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Steph

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post #55 of 61
11/13/10 at 12:51am
Translation:-

250g ~ 2 sticks US unsalted butter
1 Tablespoon AU ~ 4 teaspoons instant coffee powder
1 2/3 cup AU ~ 14 oz tin ~ 1 3/4 cups US coconut milk
200g ~ 7 squares US ~ 7 oz dark chocolate
2 cups AU ~ 2 1/4 cups US caster [superfine but granulated will do] sugar
3/4 cup AU ~ 1 cup US less 1 tablespoon US self raising flour
[add 1 1/4 ts baking powder plus 1/4 ts salt to all purpose flour for a self rising flour substitute]
1 cup AU ~ 1 cup US plus 2 tablespoons US plain [all purpose] flour
1/4 cup US cocoa powder
2 eggs [2 oz size]
2 teaspoons vanilla extract
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post #56 of 61
11/13/10 at 4:27am
Quote:
Originally Posted by auzzi

Translation:-

250g ~ 2 sticks US unsalted butter
1 Tablespoon AU ~ 4 teaspoons instant coffee powder
1 2/3 cup AU ~ 14 oz tin ~ 1 3/4 cups US coconut milk
200g ~ 7 squares US ~ 7 oz dark chocolate
2 cups AU ~ 2 1/4 cups US caster [superfine but granulated will do] sugar
3/4 cup AU ~ 1 cup US less 1 tablespoon US self raising flour
[add 1 1/4 ts baking powder plus 1/4 ts salt to all purpose flour for a self rising flour substitute]
1 cup AU ~ 1 cup US plus 2 tablespoons US plain [all purpose] flour
1/4 cup US cocoa powder
2 eggs [2 oz size]
2 teaspoons vanilla extract



oops I used the original recipe with the US measuring cups thinking it had already been converted. Oh well turned out fantastic any how> I did weight the butter and chocolate...but I guess since I used semi sweet it didn't matter that I did not have that extra 1/4 of sugar. I'll have to give it a go again and see how different it comes out.
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post #57 of 61
11/13/10 at 5:23am
Quote:
Originally Posted by auzzi

Translation:-

250g ~ 2 sticks US unsalted butter = 2.205 sticks
1Tablespoon AU ~ 4 teaspoons instant coffee powder=3 teaspoons1 2/3 cup AU ~ 14 oz tin ~ 1 3/4 cups US coconut milk
200g ~ 7 squares US ~ 7 oz dark chocolate
2 cups AU ~ 2 1/4 cups US caster [superfine but granulated will do] sugar
3/4 cup AU ~ 1 cup US less 1 tablespoon US self raising flour
[add 1 1/4 ts baking powder plus 1/4 ts salt to all purpose flour for a self rising flour substitute]
1 cup AU ~ 1 cup US plus 2 tablespoons US plain [all purpose] flour
1/4 cup US cocoa powder
2 eggs [2 oz size]
2 teaspoons vanilla extract


Australian tablespoons = 20 ml = 4 teaspoons
American tablespoons = 15 ml =3 teaspoons

250 Australian grams of butter = 2.205 American sticks of buttr
...1 stick of butter = 113.4 Australian grams


Bluehue
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post #58 of 61
11/13/10 at 12:42pm
Thread Starter 
i measured by wt, turned out amazing, so i think its pretty close!
Steph

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Steph

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post #59 of 61
11/13/10 at 5:44pm
Glad you enjoyed...

Bluehue icon_smile.gif
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post #60 of 61
7/7/11 at 7:42pm
I just read through this thread and it was awsome, I just wanted to know, when you say it is best on the third day do you just let the cake sit out for three days or do you freeze it?
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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