Today, it’s gonna be about mud cake
Remember me? Lol! Well, this is Ms. Philips, the CEO of Moonbeam cakes. How have you been since our last class? We will be baking mud cake today.
What is “mud cake”?
It’s a type of baked desert made of dark chocolate cake and dark chocolate icing. It is believed to have originated in the 1970s and 1980 in the American south and some say it is baked to resemble the mud along the bank of the Mississippi River. The cake typically has a very moist, crumbly texture that tends not to hold its shape very well. There’s no standard recipe for this cake.
Still in the spirit of Valentine, I’ve got this awesome chocolate mud cake recipe that’s a must try.
It’s rich, moist and so chocolatey.
Melted butter, for greasing
100g good-quality dark chocolate
60mls (1/4 cup) water
30g (1/4 cup) cocoa powder, sifted
2 tablespoons instant coffee powder
1 teaspoon vanilla essence
220g (1 cup) caster sugar
3 eggs, at room temperature
115g (3/4 cup) self-raising flour, sifted
Preheat oven to 160°C. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. (See microwave tip 1.) Remove from heat and stand for 10 minutes or until mixture is lukewarm.
Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake. (Do not be concerned if the surface cracks a little).
Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.
Frost with desired frosting.