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Awesome Wicked Chocolate Mud Cake
...with homemade truffles and chocolate fans
Recipe and instructions
Preheat oven to 180*C . Grease and line a 23cm cake tin.
1 cup full cream milk
2 tsp lemon juice or vinegar
Combine and leave to curdle
250g Dark Chocolate (50% cocoa, or darker if desired. Make this a good-quality eating chocolate, as opposed to a compound chocolate typically used for baking)
2 tsp instant coffee
1/2 cup oil (use a neutral such as sunflower or canola oil)
1 cup boiling water
Combine and stir occasionally to melt the chocolate
2 cups flour
1 tsp baking powder
2 tsp baking soda
1/2 cup cocoa (make it a good quality cocoa that smells deliciously chocolately)
3/4 cup white sugar
Sift all dry ingredients together
Add the two beaten eggs to the melted chocolate mixture and stir well. Add the curdled milk to the chocolate mixture and mix. Combine dry ingredients thoroughly in a large bowl and stir liquid ingredients into them until well combined. Whisk briefly to remove any lumps (pass mix through sieve if desired)
Pour into prepared cake pan and bake in centre of oven for about 45 min. Test the cake with a wooden skewer at 40min of cooking time, if skewer comes out wet, continue cooking and test every 10-15 minutes until skewer comes out clean with just a few sticky crumbs on it. Take cake out of oven and leave in pan for 10 minutes, then turn out onto a wire rack to cool.
When cool, ice with chocolate icing, or chocolate ganache.
1 part dark compound cooking chocolate to 2 parts cream: heat the cream until almost boiling, remove from heat and then stir in the chocolate until fully melted. Apply a little more gentle heat if necessary to finish melting.
Cool slightly and if desired, pour over cake on a wire rack and allow excess to drain off to produce a smooth finish. You can coat the cake two or three times this way to get the desired look, or alternatively leave the ganache til cooled to room temperature, then refrigerate until of a spreadable consistency.
To achieve look shown in picture: Bake cake in a hemispherical cake pan. Trim the bottom so it will sit flat. Pour or spread with chocolate ganache and pipe a small boarder around the cake. Decorate with a few swipes of white chocolate ganache, and some homemade frangipanis made from ready-to-roll yellow pettinice and a frangipani silicone mould. Finally add chocolate fans, made from modelling chocolate and brush on edible gold paint available from specialty cake supply shops.
Modelling chocolate: melt 250 g compound baking chocolate and 1/4 cup glucose or corn syrup together, stirring gently until well combined. Allow to cool until able to handle, then roll out and cut a rectangle on a greased work surface, then fold up as you would a paper fan, and spread out slightly. Attach to top of cake with melted chocolate or more ganache.