I was on the hunt for a delicious chocolate cake recipe. It is an easy task because there are so many out there, but it is a hard job choosing the right delicious one.
I am the first to admit I am a beginner baker. I haven’t baked many times in my life, but I guess that is the purpose of this blog and the food trail journey. Mind you, I am very experienced at eating baked things!
I came across a wonderful site belonging to the Kitchen Wench, Ellie. She takes amazing, mouth watering photos of the food she cooks, but the best bit is that she takes step by step photos too, which is perfect for a beginner.
I found a recipe on her blog for a chocolate mud cake which she describes as “moist, fluffy, rich and instensely chocolately” and “utterly foolproof”. Sounds like a great recipe to me! You can find her original recipe here.
Chocolate Mud Cake
200g butter, chopped
200g good quality dark cooking chocolate, chopped
30g cocoa powder, sifted
1 tbsp instant coffee powder
60ml (1/4) cup water
1 tsp vanilla essence
220g caster sugar
3 eggs (room temperature)
115g self-raising flour, sifted
150g good quality dark cooking chocolate, roughly chopped
125ml (1/2 cup) thin cream
30g caster sugar, sifted
- Preheat oven to 160 degrees C, then line a cake tin with baking paper (this cake is fragile and moist so you’ll need the paper to be able to remove it from the tin – greasing the cake tin is not enough).
- Combine butter, chocolate, cocoa, coffee powder, water & vanilla essence in a medium saucepan. Whisk over low heat till smooth & well combined. Set aside mixture till it is lukewarm.
- Beat sugar & egg together till pale and creamy. Slowly add the lukewarm chocolate mix whilst continually beating with an electric hand whisk, then add the flour and beat till combined and the mixture is light and fluffy.
- Pour mix into prepared cake tin and bake for 55 mins, or till a skewer inserted into the middle comes out with a few moist crumbs sticking to it.
- Set cake out to cool in tin for 15, then remove from cake tin and turn on a wire rack to cool completely.
- To make ganache, combine chocolate and cream in heatproof bowl over a saucepan of simmering water (water should not touch bottom of bowl). Stir occasionally, till mixture is melted and smooth. Remove from heat and set aside for around an hour, stirring occasionally till it has cooled and thickened to a spreadable consistency.
- Spread ganache over cooled cake. Set aside for 30 mins or till ganache is firm, then serve!
This cake is one that tastes better if slightly aged, so if you are planning ahead then try and make it around 2-3 days before you intend to serve it. You can leave the iced cake in the fridge for up to a week, and just remove it about an hour before you serve it to soften the cake and ganache and bring them to room temperature.
- I used a 22cm springform tin.
- I used salt reduced butter.
- For the dark chocolate, I used Nestle Dark Chocolate Melts, found in the baking section of the supermarket. Before I bought the ingredients, I turned to Google to find out the difference between dark cooking chocolate and normal eating dark chocolate. It seems that cooking chocolate is able to tolerate heat better and doesn’t have as many additives to make it nice to eat. Based on these reasons, I chose to buy cooking chocolate (and it is cheaper).
- Ellie’s original recipe lists 2 tablespoons of instant coffee but I shall duck and run for cover and say I don’t like coffee so I chose to only put one.
- I failed to follow step 3 properly and in my haste, mixed the sugar and flour together without beating the eggs and sugar separately first. I ended up beating the flour, sugar and eggs together and then added the chocolate mixture. I don’t know enough about baking to know what this does? Maybe it may explain the denser texture?
- The cake rose quite high but shrunk down upon cooling.
- I added 30g of caster sugar to the ganache ingredients to give the bitter dark chocolate a bit more sweetness.
- The ganache does not harden completely, even after refrigeration so chocolate can, and does, get everywhere!
- Total cost of ingredients: just under $10
In Ellie’s version, the cake actually looks moist and fluffy, but mine turned out a bit more brownie like and was quite dense and firm. I made the cake late on Sunday night and as a result I didn’t have time to ice it. I put it in the fridge and then iced it on Monday night and immediately tried a piece. It was still cold from the fridge and extremely firm, but it softened slightly after leaving it out at room temperature for an hour.
This cake is really intensely chocolately and rich, but it tastes so good! A small slice is enough to give you a big chocolate hit. I brought some into work today and they all said it tastes better than the one from the cake shop where we order our birthday cakes from. The receptionist even called me the chocolate cake queen!
I would definitely make this cake again. The real plus is that it gets better after a few days, not that a yummy tasting cake like this would last long! Next time I will follow step 3 better and see whether that makes a difference to the texture.
Over & Out, Rilsta xx