Hi girls
I layer all my mudcakes - and fill with a good layer of a complimentary flavour ganache.
I think it adds to the eating experience and definately helps to keep the cake moist BUT more importantly I think it adds to the structural integrity of a cake - especially if it is carved - think of it as the reinforcement in the steel.
My cakes are normally 4 to 4-1/2inches high completed - so a 3-1/2 to 3-3/4 inch cake with 2 layers of ganache and a ganache undercoat will increase the height - the fondant layer is only about 1/8inch thick
I always bake my cake in total - not split between pans
I collar the 3inch high cake tins - extending by about 2inches - and fill the pan to approx 1inch from top of pan with batter.
I always use homemade baking strips around the cake and cover the top with an alfoil 'tent' for the entire baking process - it creates a level flat top that will not crack or dome.
The baking time will increase substantially so I reduce the oven temp to approx 150-160'C in a fan-forced oven - a 12inch cake can take 4+hours
Thanks for the help Pam! I will definitely fill it and use the tin foil tent. Do you think it will be fine to use the two inch deep pans, maybe with a taller collar?
If you have 2 tins the same size you could split the mix and bake 2 cakes - if you cut each in half, you will end up with 4 layers with 3 layers of filling (I'd just but less ganache in each layer as it can be a little overpowering)
Pam, thanks so much for the info!
Is it easy to double or triple your recipe for large cakes?
I baked Pam's mud cake using half bittersweet and semi sweet chocolate. I love it! I had some problems keeping my parchment collars adhered to the cake pan but no big issues. I only tasted pieces of the edge that baked behind my misshapen collar. The pieces I tasted were absolutely delicious! Very chocolatey and moist
Off to the freezer it goes and I will taste in a couple days. I am so excited!
I normally give the tin a quick spray with Canola Oil/Rice Bran Oil/ Sprink - not sure what you have over there... hey its my namesake isn't it? PAM !
Just enough to get the liners to stay put! I've ditched the bakepaper and now have reusable Fibreglass Baking Paper - can be used over and over again - quick wash up in hot suds and put away to use another day - saves SO much time having them precut
I wanted to post a pic of the sliced cake. My slice fell over on the plate and wasn't very pretty enough to include in a photo.
The mud cake is heavenly! I am a convert for sure! I can only describe the flavor as deep, and intensely chocolatey. The texture is moist, velvety and soft yet still firm. I wouldn't say it has a brownie texture or density because mine was kind of fluffy and firm at the same time. I know it doesn't make sense but it 's the only way I can describe it. It crumbled a little when I sliced it but it was minimal and not at all in a bad, dry crumbly way.
Let me just put this into perspective:
My vanilla cake loving 3 year old daughter asked if I could make it for her birthday party on the 29th and my husband who doesn't really care for sweets, switched up his comment mid sentence. The conversation went something like this:
Me: "Baby, do you want to try some of this cake?" My husband then walks closer to me as I break off a tiny piece for him to eat off of my fork.
Hubby: "Sure but not as much as you cut on that plate!" he took a bite and then he said "Oh my gosh, that's so good!" He took a bigger piece and said" get that out of here, Oh my gosh that's so good! I am going to eat it all by myself!!"
I am so happy to have finally tried this and now there is no turning back. Thank you everyone!
**Edited to say: I am not sure why my photos are uploading sideways..Sorry if it makes viewing more difficult
Well done - its great to read feed back.
Glad your family enjoyed.... we can add you to ther growing list of Mud Cake Converters - lolll
Pam will be pleased to see your posts
Great to see your photos -
Bluehue
tigachu, Thanks for posting the pictures. The cake looks delicious. I have to try this recipe.
I've been planning on trying a mud cake as I need a very chocolatey cake and after reading all the posts, it's time to try. BUT...haver never tried ganache and person wants a raspberry filling (note-I'm a hobby baker). I read where someone has used what sounded like a "jelly" type filling but would this work with a raspberry mousse or BC filling? Can I do this type of cake with the "typical" torting (ie: dam/filling) method-which is the only way I know ?
I've been planning on trying a mud cake as I need a very chocolatey cake and after reading all the posts, it's time to try. BUT...haver never tried ganache and person wants a raspberry filling (note-I'm a hobby baker). I read where someone has used what sounded like a "jelly" type filling but would this work with a raspberry mousse or BC filling? Can I do this type of cake with the "typical" torting (ie: dam/filling) method-which is the only way I know ?
Raspberry jam is nice as a filling.
I too will stick with recipes that state gram weight.. It can be quite tricky other wise.
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Can't give a definite answer for you - as with ALL things food, it is open to personal opinion and as with all things 'global/ - what you call a cookie, I call a biscuit
The mudcake recipe you find in my signature is typical of most wedding cakes in Australia in 2013 - they have been used for more than a decade now. Most are sliced into 4 and layered and coated with ganache before their final fondant coating....... so do I think THAT is just like an American Brownie..... ummmmm
A thin slice of fudgy cake with a wet shiny glaze???
NOPE - nothing at all like THAT
Does it have a rich REAL chocolate flavour in a dense, small crumbed cake? Yes
Truly - do yourself a favour - just cook ONE recipe - remember, dont eat warm - leave in tin to cool. Make your ganache using 2:1 ratio and EAT it at least 24 hours after you have baked..... then make up your own mind
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