I made this as a normal size cake for my Haus Meri’s birthday along with 6 mini’s. My husband came home and tried the mini’s and immediately requested I make another batch!
To get the best Mud Cake prepare the batter a day in advance and refrigerate it over night. You can cook it right away however I think the cake comes out with a better density if you hold onto the batter.
So here it is…
250g cooking Butter
200g cooking Chocolate
2 cups caster sugar
1 1/3 cups water
1 teaspoon instant coffee
3/4 cup plain flour
3/4 cup self raising flour
1/4 cup cocoa
3 eggs, lightly beaten
100mL thickened cream
150g chocolate (milk or dark)
Fruit of your choice (optional)
1. Grease your mini cupcake tin or chosen cake tin with butter or olive oil.
2. Combine the first 5 ingredients in a saucepan and place over heat, stirring occasionally until all ingredients are dissolved or melted.
3. Allow chocolate mixture to cool for at least 10 minutes.
4. Turn the oven on to 150 degrees Celsius.
5. Meanwhile, sift plain flour, self raising flour and cocoa into mixing bowl.
6. Add cooled chocolate mixture to mixing bowl and beat slowly until well combined.
7. Add lightly beaten eggs and beat slowly until well combined.
8. Place batter in cake tin/s and put in preheated oven. Mini Cup Cakes take 25-30 minutes and a standard cake takes 1.5 to 2 hours.
1. Put the cream in a saucepan and scold it.
2. Remove cream from heat and immediately add your chocolate.
3. Stir while the chocolate melts and until it glistens.
4. Leave mixture to thicken for a few minutes and then spoon onto your cake/s and garnish with fruit of your choice.
1. You can choose to use Milk or Dark chocolate depending on your taste. Milk chocolate produces a sweeter cake whereas Dark chocolate produces a more traditional tasting Mud Cake.
2. If you choose to refrigerate the batter overnight, you can skip step 4.
3. You can smooth out the topping or just simply put a dollop in the middle of the cake and let it naturally slide and drip – looks great!