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Questions about Mud Cake.

post #1 of 23
2/10/13 at 1:01pm
Thread Starter 

Hi,

 

There are many Mud Cake experts here, and I'm hoping one can help me on this. :-)

 

I've never made a mud cake, but seriously want to try it. I'm thinking of trying Pam's recipe (which I found in another thread), but have a couple of questions.

 

I have Baker's brand semi-sweet chocolate squares (each square is 1 ounce/28 grams). Can I use that for the chocolate, or would it be too bitter?

 

I'm going to make my own self-raising flour by adding 1.5 tsps of baking powder and a pinch of salt to each cup of all-purpose flour.  I got a variety of answers on making self-raising flour from Mr. Google, but that quantity seemed to be the most common.  Plus, I'm going to make my own caster sugar by tossing regular sugar into my blender for a short time.

 

Yes, I'm really winging it here. :-)

 

Any advice will be greatly appreciated!

 

TIA.

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post #2 of 23
2/10/13 at 2:17pm

that should work fine , muds are a very forgiving cake . Just make sure the sugar is dissolved before you leave it to cool before adding the dry ingredients and eggs. 

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post #3 of 23
2/10/13 at 4:20pm

Semi-sweet chocolate is fine to use.

 

Make self-raising flour however the instructions on the can of baking powder says .. The Internet is multi-national - every country's flour and baking powders are slightly different, thus the variations online. Go with your own country's ...

 

Any fine sugar is fine also - plain old white sugar works as well - as Chellescakes says, make sure it is dissolved ...

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post #4 of 23
2/10/13 at 4:36pm

I use 1 level teaspoon baking powder per cup of flour and NO added salt.  I find the commercial self raising flour far too salty.

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post #5 of 23
2/10/13 at 5:12pm
Thread Starter 

Thank you, everyone.  :-)

 

Auzzi, there are no instructions on my container of baking powder, but perhaps I'll check the maker's website and see if there's something there.

 

It is just a "learning" cake, which will be presented to my more-than-willing guinea pigs....er....friends....to eat up, so I'm open to experimenting.

 

Thanks again!

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post #6 of 23
2/10/13 at 10:59pm

A chocolate mudcake is better with a little salt , it brings out the flavour in the chocolate. I always add some to my ganache as well. 

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post #7 of 23
2/11/13 at 10:44am


hello i tried pam's mudcake last weeck and

 

it was a very good cake

 

so thank u pam lol

sherazade93.over-blog.com

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sherazade93.over-blog.com

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post #8 of 23
2/11/13 at 1:26pm
Thread Starter 

Thanks, Selwa!  That looks delicious.  :-)

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post #9 of 23
2/11/13 at 2:36pm

Oh one more thing about mud cake , please do not cut it until it is at least three days old. 

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post #10 of 23
2/11/13 at 3:06pm
Quote:
Originally Posted by Chellescakes View Post

Oh one more thing about mud cake , please do not cut it until it is at least three days old. 
Why? What is the difference? Interesting....

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #11 of 23
2/11/13 at 3:06pm
Quote:
Originally Posted by Chellescakes View Post

Oh one more thing about mud cake , please do not cut it until it is at least three days old. 
Why? What is the difference? Interesting....

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #12 of 23
2/11/13 at 3:06pm
Quote:
Originally Posted by Chellescakes View Post

Oh one more thing about mud cake , please do not cut it until it is at least three days old. 
Why? What is the difference? Interesting....

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #13 of 23
2/11/13 at 3:06pm
Quote:
Originally Posted by Chellescakes View Post

Oh one more thing about mud cake , please do not cut it until it is at least three days old. 
Why? What is the difference? Interesting....

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #14 of 23
2/11/13 at 3:16pm

A mud cake needs time to "Set up " and mature . It can be a bit dry or crumbly if you cut it too early. It is it's keepability that is the really wonderful advantage of this cake.  It gets moister/ fudgier and more delicious as it ages.    I Bake on a monday or Tuesday for a Saturday wedding , and the cake is good for at least two weeks after that ( I have eaten it three weeks after and oh my God it was sooo good ) 

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post #15 of 23
2/11/13 at 3:21pm
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post


Why? What is the difference? Interesting....

 

Quote:
Originally Posted by Chellescakes View Post

A mud cake needs time to "Set up " and mature . It can be a bit dry or crumbly if you cut it too early. It is it's keepability that is the really wonderful advantage of this cake.  It gets moister/ fudgier and more delicious as it ages.    I Bake on a monday or Tuesday for a Saturday wedding , and the cake is good for at least two weeks after that ( I have eaten it three weeks after and oh my God it was sooo good ) 

 

I had read that when researching mud cakes (I research everything to death), which really appealed to me!  So do you refrigerate it, or leave it on the counter?

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