Well - what can I say - this cake rocked! It was easy to make and super forgiving! It is a Chocolate Mud Cake that a friend from school passed on to me which I then made for a friend's birthday...will be making it again for sure. Originally posted by an Australian chef/cake decorator (I'll repost the recipe with link), it's a 9" chocolate layer cake with 2 layers of chocolate truffle filling and chocolate ganache poured over, with a little more truffle filling piped on top. It is super dense and moist, despite the fact that I left it in the oven a little too long (beeper beeped, I turned off the oven, did not take the cake out and then got distracted - playing guitar!)...anyway, it was probably left in the warm oven for about 15 minutes, but it didn't kill the cake, so that was pretty miraculous and awesome.So - if you want to make it, here's the original recipe (with my conversions/comments in brackets). Make sure you have LOTS of better-quality chocolate on hand and a little heavy cream, the rest should come out of your baking pantry (or at least my baking pantry as Mandy likes to say!)...
HERE'S WHAT I FOUND WITH THIS RECIPE: I found that this actually made tons of batter, too much for my 9" cake pan (only 3 " deep)... so I poured off the excess batter into a 6" round pan (with with 3" sides)...baked and in the freezer for another day! Also - I found that the bake time was a little off... I had to bake it longer by approximately 20 minutes (not counting the extra 15 minutes in the "off" oven)...would have been even fudgier if I had removed it when I meant to! The golden rule is to bake this cake until a toothpick inserted in the centre comes out with just has a few moist crumbs clinging to it, not raw batter!
NEW Update (2013)...found that it actually worked best to divide the batter between 2 - 9" pans. I wonder if this was the original plan, and it got missed in translation somehow? Anyway, baking time was close to posted time (45-55 minutes) doing it this way!
Chocolate Mud Cake
- 350 grams dark chocolate pieces
- 225 grams butter (approx. 1cup, softened)
- 600 ml water
- 3 eggs
- 400 grams super fine sugar (approx. 3 cups regular granulated sugar blitzed in a food processor until fine)
- 400 grams self raising flour (approx. 3 cups all purpose flour, 3 3/4 tsp baking powder & 1/2 tsp salt)
- Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
- In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
- In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
- Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
- Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
- Turn cake onto wire rack to cool.
*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.
*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.
Truffle Mixture
- 120 grams dark chocolate pieces
- 100 grams butter
- 300 grams sifted icing sugar
- 4 tbsp double or whipping cream
- In a bowl over a pan of simmering water melt chocolate, stirring frequently.
- Cool slightly, then stir icing sugar, butter and cream until well blended.
Chocolate Glaze
- 225 grams dark chocolate pieces
- 165 ml double or whipping cream
- In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.
Assembling The Cake
- Cut cooled mud cake into layers.
- Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
- Position cake on wire cake rack and pour warm glaze over the top.With a palette knife to spread glaze to cover top and side evenly.
- Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.
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