Dark Chocolate Mud Cake
Recipe by: Alice Toich
Prep time: 30 mins Cooking time: 2 hours Serves: 10-12
- 250g butter
- 250g good quality chocolate, chopped
185ml of strong black coffee
(or 2 tablespoons instant coffee granules
in 185ml of water)
- 150g self-raising flour
- 150g plain flour
- 60g unsweetened cocoa powder
- 1⁄2 bicarbonate of soda
- 550g caster sugar
- 4 eggs, beaten
- 2 tablespoons oil
- 125 ml (1/2 cup) buttermilk or maas
1. Preheat oven to 160 C.
2. Grease and line 24c, round baking tin. Allow baking paper to come up above the edge.
3. Put butter, chocolate and coffee in saucepan, melt and mix till smooth and then take off heat.
4. Sift flours, cocoa and bicarb. Stir in sugar. Make a well in center.
5. Beat buttermilk, eggs and oil. Pour in well and mix.
6. With a wooden spoon gradually stir in butter mixture.
7. Pour mixture into tins and bake for 1 3⁄4 hours.
8. Remove from oven, if center is gooey bake another 10 mins.
9. Allow cake to cool completely before removing from tins.
NOTE: Keep this cake in an airtight container in the refrigerator for up to 3 weeks or store in a cool, dry place for up to a week. It can be frozen, un-iced, for up to 2 months.
Italian Meringue Buttercream
- 1 1⁄4 cup sugar (divided into 1 and 1⁄4)
- 1/3 cup water (78g)
- 6 large egg whites
- 3⁄4 tsp cream of tartar
- 2 1⁄2 cups (510g) butter, cubed at just above room temp.
1. Place 1 cup of sugar in saucepan with 1/3 cup water heat and add thermometer.
2. Whip egg whites in a stand mix with balloon attachment. When bubbles appear add cream of tartar and whip till frothy. When frothy, add 1⁄4 cup of sugar and whip till granules dissolve. Keep the beaters turning.
3. When sugar syrup begins to boil watch carefully. At 450 F / 120 C take off stove and pour in thin stream into beating egg whites. Kick up beaters to fastest speed.
4. Once all sugar syrup is added let beaters whip on high till glossy and cool to the touch approx.. 10 mins.
5. Take cubed butter and add into room temp meringue one block at a time until all butter is incorporated.
6. Add any flavor to buttercream eg: vanilla, rose essence, orange blossom.
7. If buttercream splits, place whole bowl in refrigerator for 10 mins then whip it on high. Continue to add butter.
8. Can keep in fridge in an airtight container for one week. (bring back to room temp and whip up before using).
Dark Chocolate Drip Ganache
- 150 g dark chocolate (good quality at least 70% cocoa)
- 100g butter, cubed
1. Melt over double boiler till silky smooth, place in piping bag and pipe over cool cake.
Other delicious recipes:
Baked mini donuts
Prep time: 15 mins Cooking time: 8-10 mins
- 5 tablespoons (75g) butter, softened
- 1⁄2 cup sugar
- 1 egg
- 150g plain flour
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- pinch of salt
- 1 1⁄2 cup plain flour
1. Preheat oven to 180 C.
2. Lightly oil donut pan.
3. In a medium bowl cream butter and sugar.
4. Add egg, milk, vanilla and mix well. The mixture will look curdled.
5. Mix in the baking powder, then the salt, then the flour until just combined.
6. If using a mini donut pan, transfer mixture into piping bag fitted with a large round tip. Pipe batter into the pan filling only 1⁄2 way.
7. Bake at 18OC for 8-10 mins.
8. Remove from donut pan with teaspoon once donuts are cooled. Allow to cool before icing.
NOTE: You can dip donuts in icing sugar mixed with water and vanilla to glaze them. Mix icing sugar with a tiny bit of water at a time until it is smooth royal icing consistency. Then add your flavor/edible dye and dip. Sprinkle with edible glitter, silver balls and petals while icing is still wet.