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Looking for a great mud cake recipe

post #1 of 16
Thread Starter 
Hi all, I've come to learn about this thing called "mud cakes" recently here on CC. A lot of CCers say they use it for wedding cakes. Do you have any links to excellent mud cake recipes that have stood the test of time?
post #2 of 16
Pearl-

This was a response in one of my posts- (shoot I didn't write down the name of the caker--ugh sorry-) but it is under the original post asking if Wed is too soon- (hope taht helps if you have questions for the person who gave this info)-- I would go back and look for the name- but the pages take soooo long to load-

I am desperately looking for a good mud cake recipe as well

http://www.exclusivelyfood.com.au/2006/07/chocolate-mud-cake-recipe.html

This is the one I use. It's made by melting chocolate, butter and some kind of liquid and mixing in the eggs and other dry ingredients. Very moist and dense.
post #3 of 16
Pearl the other day/night you were talking about mud cakes - and i posted a few links for you - including this one.
Perhaps you didn't get the alert to say responses had been posted - shrug

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=726071&highlight=mud


This thread has a few mud cake recipes available for you.

Bluehue
post #4 of 16
Thread Starter 
Thanks! I got the mud cake recipe link you posted in the other thread! I didn't get alerts that there were responses. Thanks so much. Got the recipe. Can't wait to try icon_smile.gif
post #5 of 16
And whatever you do save a piece beyond the first 2 days. I don't know what magic happens after freezing this and/or letting it 'rest' for a couple of days but it just tastes even better than when it's fresh out of the oven.
post #6 of 16
Quote:
Originally Posted by vgcea

And whatever you do save a piece beyond the first 2 days. I don't know what magic happens after freezing this and/or letting it 'rest' for a couple of days but it just tastes even better than when it's fresh out of the oven.



Mudcake should never be eaten fresh, I bake Monday or Tuesday for a Saturday wedding . I just wrap them up in cling film after they have cooled over night.

I have actually eaten cake I had baked , three weeks later ( not refrigerated or frozen ) and it was just devine.
post #7 of 16
Thread Starter 
Wowwww thank goodness for CCers like yal! Would have never known there were cakes other than fruit cakes that could sit out so long and still taste good! This is a huge advantage for a business instead of rushing down wedding cakes in 3 days. What other good advice do yal have now? lol just jk icon_smile.gif
post #8 of 16
In Australia, mud cake is one of the most sort after cake types. As well as chocolate mud cake, very desirable to my customers are white chocolate mud cake, caramel mud cake and citrus mud cake. Definitely worth a go!!
post #9 of 16
Thread Starter 
Quote:
Originally Posted by katharine8283

In Australia, mud cake is one of the most sort after cake types. As well as chocolate mud cake, very desirable to my customers are white chocolate mud cake, caramel mud cake and citrus mud cake. Definitely worth a go!!



You have peaked my interest! I love the sound a citrus and a caramel mud cake! Do you use ganache as the filling for these cakes or are there other fillings that compliment these cakes better? I have a lot of new recipes to try now. Got a great link from bluehue for a chocolate mud cake and saw there is one for a white chocolate mud cake on the same site icon_smile.gif
post #10 of 16
Pearl give them a go - you wont regret it. Just make sure you let them sit for at least two days to really let the cake develop!!

Generally I use ganache as a filling but have also used the passion fruit mousse i posted in another thread a few days back on both the white and citrus mud cakes.

I will have a a hunt around for my citrus recipe and post it for you!!
post #11 of 16
Recipe by Liz Macri

Citrus Mudcake


Ingredients

2 teaspoons finely grated lemon rind
2 teaspoons finely grated lime rind
3 teaspoons finely grated orange rind
350g butter, chopped
180g white chocolate, chopped
2 cups caster sugar
2 teaspoons vanilla extract
1 1/2 cups milk
3 eggs
2 cups plain flour, sifted
3/4 cup self-raising flour, sifted

White chocolate ganache
360g white chocolate, chopped
2 teaspoons finely grated lemon rind
2 teaspoons finely grated lime rind
2/3 cup sour cream

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with 2 layers of baking paper.

Combine lemon, lime and orange rind, butter, chocolate, sugar, vanilla and milk in a saucepan over low heat. Stir until smooth. Transfer to a large bowl. Cool for 10 minutes.

Add eggs. Stir to combine. Add plain flour and self-raising flour. Stir to combine. Pour mixture into prepared pan. Bake for 2 hours or until a skewer inserted in the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Make ganache: Place chocolate, lemon rind and lime rind in a heatproof bowl. Place bowl over a pan of simmering water. Cook, stirring, for 4 to 5 minutes or until melted. Remove from heat. Stir in sour cream. Refrigerate for 30 to 40 minutes or until thick enough to spread. Spread over top and sides of cake. Stand for 10 minutes or until ganache is set.
post #12 of 16
Katherine , have you made a passionfruit ganache, I am thinking of trying one out this week , to go with a lemon mudcake.

Pearl I also make a butterscotch mud . With a good white chocolate recipe you can really change the flavour around with what kind of alcohol or essences you use.
post #13 of 16
I have made flavored ganaches using oil based flavouring before, but never passion fruit though that sounds great!!!

Passion fruit has an enzyme in it that can react with some dairy (i think... or is it pineapple??) so I would do a test batch of the ganache if using fresh passion fruit.

Let me know how it turns out!!!!
post #14 of 16
I was actually going to cook out the passionfruit juice with a little sugar first to make sort of a concentrated syrup out of it. That should get around the enzyme problem.
As it is the fresh fruit that the enzyme is present.

I have a week off this week so I am going to do a little experimentation .
post #15 of 16
Ohh let us know how your experiment turns out!!
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