Monday, 18 June 2012

Emergency mud cake

The first time I've picked my iceberg roses for a vase

Just recently a friend needed an emergency mud cake for someone's 21st after they had been let down by the original providers of same. It was lucky that I had nothing else on that stood in the way of immediately putting together the ingredients for the cake that has become so popular over the last few years.

Mud cakes are so easy to make, it is more about getting the mix that gives you the balance of rich, chocolate denseness without it being so moist that it sinks in the middle making it difficult to cut and get the right amount of pieces.
I experimented for years with different recipes before I found the combination that I liked but mostly go back to the
Womens Weekly recipe from their Celebration Cakes which gives satisfaction every time.
The best part is that they give the amount of ingredients required for different size cakes which makes life much less complicated for me.


*625gms dark chocolate
*430gms butter
*1 1/2 tablespoons instant coffee
*1 1/4 cups hot water
*freshly brewed strong coffee which is my choice
*1 1/4 cups brown sugar - firmly packed
*1 3/4 cups plain flour
*1/2 cup self raising flour
*4 eggs
*1/3 cup coffee liquer - optional

*prepare 20 cm round tin
*place chopped chocolate, butter, coffee or coffee/water and sugar into a pan
*stir over low heat till chocolate is melted and sugar dissolved
*transfer to a bowl and cool for 15 minutes
*lightly beat eggs and stir these into the mix along with the flours and liquer if using
*bake in a moderately slow oven for 2 1/4 hours checking after an 1 1/2 and then regularly if you think it may cook more quickly in your oven
*I always cover my cake with foil at this first check as I find it prevents a crust forming regardless of how it is looking
*cool in pan then decorate