In General Chocolate Mud Cake are sweet, which are made of castor sugar, Milk and lot of butter and Egg. The recipes of Chocolate Mud Cake will vary from chief to chief, as some will used milk in it and some won't. Even if the taste differs, these cakes ard delicious.

Here I added some of the recipe of Bittersweet Chocolate Mud Cake in this hub.

Recipe 1#

Preparation Time: 20 minutes

Cooking Time: 120 minutes

Ingredients (serves 6)

• 3x200g blocks good quality dark chocolate
• 375g butter, chopped
• 1 cup (250ml) water
• 1 cup firmly packed brown sugar
• 1 1/2 cups plain flour
• 1/3 cup self-raising flour
• 4 x 55g eggs, lightly beaten
• 1/3 cup (80ml) marsala
• Chocolate glaze
• 1/2 cup (125ml) cream
• 150g dark chocolate, broken into pieces
• 20g unsalted butter
• 1 tbs liquid glucose

Method

1. Preheat oven to 160°C. Grease and line base and sides of a deep 20 cm cake pan with baking paper. Ensure paper sits 4cm above the top of pan.
2. Break chocolate into pieces. Combine with butter, water and sugar in a heavy based pan. Stir over low heat until melted and sugar has dissolved. Cool for 20 mins.
3. Stir in sifted flours, eggs and marsala. Pour into cake pan. Bake for 1hr 50 mins, covering top of cake with foil after 1 1/2 hours to prevent a darkcrust. Cool in pan.
4. Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15 mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream.

Notes & tips

• Prep: 20 minutes + 1 hour 20 minutes standing time

Recipe 2#

Ingredients

• 575 gms firmly packed brown sugar
• 500 gms drinking water
• 425 gms unsalted butter
• 200 gms good quality dark chocolate
• 6 eggs
• 400 gms refined flour
• 17 gms baking soda
• 60 gms cocoa powder

For decoration

• 250 gms whipped cream
• 2 tbsp castor sugar
• 2 tbsp rum
• 20 gms raisins

Whip up the cream in a mixer and add the brown sugar. Whip until soft peaks form as otherwise the cream will curdle. Fold in the rum.

Method

Over a double boiler, place the chocolate and butter in a bowl. Once this has been melted, add warm water and the brown sugar so that the brown sugar is dissolved, stir for a short while. Add all the dry ingredients, stir and slowly add the eggs.

Fill up the spring mould (24 cm diameter brushed with butter and bottom covered with butter paper) and bake at 180C for about 50 to 60 minutes depending on the oven, until baked. Take out from the oven let it cool down for a while before removing the mould. Set in the fridge overnight.

For the finishing, cut the cake in half and spread with half of the cream mixture and place the raisins on top. Place the other half on top and add the remaining cream.

Recipe 3#

Ingredients

1½ cups strong coffee
250g butter
2 cups brown sugar
250g Cadbury® Dark Cooking Chocolate, chopped
2 eggs
1½ cups plain flour
¼ cup self-raising flour
¼ cup Cadbury Bournville® Cocoa

Method

1. Preheat the oven to 150°C. Place the coffee, butter, brown sugar and chocolate in a saucepan. Stir over a low heat until the sugar dissolves and the chocolate melts.
2. Pour into a mixing bowl. Cool to room temperature.
3. Add the eggs and beat well. Sift the dry ingredients and add. Mix well.
4. Pour the batter into a greased and lined 28 x 18 cm slab pan (or a 20 cm round pan). Bake at 150°C for 1-1¼ hours until a skewer inserted in the cake comes out cleanly.
5. Allow to cool in the pan. Dust with icing sugar to serve.

You can also try this

Recipe 4#

Milk Chocolate Mud Cake

Serves 20

Ingredients

250g unsalted butter, chopped
200g Cadbury® Milk Cooking Chocolate, chopped
1 tablespoon instant coffee powder
1½ cups boiling water
2 cups brown sugar
2 eggs, lightly beaten
1½ cups self raising flour, sifted
½ cup Cadbury® Bournville® Cocoa, sifted

Method

1. Preheat oven to 160ºC conventional 140ºC fan forced. Lightly grease and line the base of 28cm round cake pan.
2. Combine butter and chocolate in a bowl over a saucepan of simmering water and melt over a low heat.
3. Dissolve coffee in boiling water. Add coffee and brown sugar to chocolate mixture and stir to dissolve sugar.
4. Transfer to bowl and allow to cool for 10 minutes. Using an electric mixer gradually add eggs. Then flour and cocoa. Mix a further 2 minutes or until evenly combined.
5. Pour into cake pan and bake for 1 - 1¼ hours. Test with skewer inserted into the middle of the cake. Cool in pan for 30 minutes, before turning onto wire rack. Enjoy with berries.

Recipe 5#

Ingredients

• 180g Australian Butter
• 200mls Thickened cream
• 1½ cup brown sugar
• 280g dark chocolate, chopped
• 2 teaspoons instant coffee
• 2 tablespoons marsala
• 3 eggs, beaten
• 1 cup plain flour
• 1/2 cup self - raising flour
• 1/2 cup cocoa
• 150g dark chocolate, extra,
• 1/4 cup thickened cream ,
• extra cocoa for dusting
• strawberries for garnishing

Method

1. Combine the butter, cream, sugars, chocolate, coffee and marsala in a heat proof bowl.
2. Cook over simmering water stirring regularly until smooth.
3. Allow to cool completely.
4. Beat in the eggs and fold in the sifted flours and cocoa.
5. Pour into 22cm buttered and lined spring form pan and bake for 60 minutes at 160° C.
6. Cool.
7. Combine the extra chocolate and cream in a heat proof bowl.
8. Cook over simmering water, stirrring until smooth.
9. Refrigerate until cool.
10. Remove cake from pan and place on a cake rack.
11. Pour over the ganache and allow to set.
12. Dust heavily with the cocoa and gannish with the strawberries to serve.

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I think I will try this in my home soon. Hope this will be helpful for you.

Have a delicious Chocolate Mud Cake.