THE ULTIMATE CHOCOLATE MUD CAKE
This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.
Provided by Chloe
Categories Cakes & Cupcakes
Time 1h40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
- Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
- Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
- Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
- Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
- Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
- Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
- Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
- Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
- Slice up and enjoy! I find that this cake tastes even fudgier on the second day.
Nutrition Facts : Calories 581 calories, Carbohydrate 67.7 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 31.5 grams fat, Fiber 1.8 grams fiber, Protein 8.4 grams protein, SaturatedFat 18.9 grams saturated fat, ServingSize 1/12th of Cake (with Ganache), Sodium 342.2 grams sodium, Sugar 54.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.5 grams unsaturated fat
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
CROCK POT CHOCOLATE MUD CAKE
The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.
Provided by lisar
Categories Dessert
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
- Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
- Add the flour mixture and stir until thoroughly mixed.
- Pour the batter into the slow cooker and spread it evenly.
- In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
- Pour the mixture over the batter in the slow cooker.
- Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
- Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
- (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
- Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
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