Is the dark choc mud cake similiar to a devil's food, just a deep chocolate cake?
A chocolate Mudcake is moist and dense.
Don't compare it to another type of chocolate cake - because every chocolate cake recipe has a different texture.
Its like a Vanilla Sponge is different to a Vanilla Cake....
Bluehue
Steph where are you in Oklahoma? I'm an okie too out of Broken Arrow.
i am in mwc! by tinker, i have family in owasso and claremore!! how cool! and its almost a brownie texture, it is amazing!
I am making the choc now. It is funny that you can't taste the coconut milk. I just stuck my finger in that chocolate mixture. It is thick and sweet but if I didn't know the coconut milk was in there I would never have guessed it.
tmel, walmart has it, also homeland. should be right by the powdered milk and jello!! i know when we go up i will have to msg u and stop by!!!
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. 
I have never been good with math, so wish me luck on this one. 
YUM! I just now got to taste one of these cupcakes and they are really wonderful. I tried a warm one right out of the oven and after the first bite I ran to get a glass of milk.
You can't taste coconut at all. This is my first mud cake.
The texture is more dense than my other fudge type cakes and it has a different sweetness. Probably from the coconut milk. They are very rich and super moist. I haven't decided on what kind of frosting or ganache to put on them yet.
They did not dome and I am thankful for that because I am needing a flat surface on the tops. The second batch is in now in the oven and I filled the liners 3/4 the way full on this batch.
Thanks again for sharing the recipe, it's a keeper!
@ tania9 - lollllll, i get a few hours here and there - 
Was up late as i was downloading pictures from my camera to my pc...
Yes, do try the recipe - i am sure you will enjoy it.
@ crazyladybaker - hope you try one 24 hours after they are made - they are denser ... best thing is - they are great to make 2 days ahead of time as the flavour matures - go with a ganache top -
@KATHSKREATIONS - scroll back a page or two and you wil see two links to excellant convesion charts...that will make it so easy for you.
Bluehue
Hi Steph,
Just curious, how many cupcakes did the dark chocolate batter yield? I have a "go to" chocolate cupcake recipe, however I had some issues with the last batch so wouldn't mind giving this one a go.
TIA
I got 24 out of this recipe.
I get 24 cupcakes from that batch of batter - thats using 1/3 cup measuring cup for each one.
Bluehue
@ crazylazybaker -
I had posted the above link back a page -
Good that you also get 24 - your cupcases must be similar size to mine.
Bluehue
what about peanut butter? have u tried it with peanut butter? 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!
oh and i wanted to know if u wanted to add frt to the choc one, strawberries, how would u adjust for that?
what about peanut butter? have u tried it with peanut butter?
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
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
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!!!
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
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..
Bluehue .
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
blue how long do u bake the cupcakes, i baked them for 22min. thats when they bounced back and looked done.
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. I have never been good with math, so wish me luck on this one.
Google it!! You will have your answer.
This is the recipe i use for a Dark Chocolate Med
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
jem i have used both ganache and buttercream and both are good
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
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.
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
i measured by wt, turned out amazing, so i think its pretty close!
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?
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