Dark Chocolate Mud Cake

Ingredients

  • 250 grams Unsalted Butter
  • 250 grams dark chocolate
  • 8 tsp Instant Coffee
  • 180 ml Water
  • 150 grams Self-raising Flour
  • 150 grams Plain Flour
  • 60 grams Cocoa Powder
  • 1/2 tsp Bi-carbonate Soda
  • 550 grams Castor Sugar
  • 4 eggs (lightly beaten)
  • 8 tsp Vegetable Oil
  • 125 ml Buttermilk

Instructions

  1. Preheat fan forced oven at 140 degrees centigrade
  2. Grease the tin and line with baking powder
  3. Place butter, coffee and water in a saucepan over medium heat until melted, turn off the heat and add chocolate, stir until the chocolate is melted and well combined. Leave to cool slightly
  4. Sift plain flour, cocoa, bi-carbonate soda and self-raising flour together into a bowl
  5. Add sugar and salt. Mix well
  6. Make a well in the center
  7. Pour over the chocolate mixture in the center and then add vegetable oil, buttermilk and egg
  8. Mix with a wooden spoon until well combined
  9. Pour over the mixture to the tin, tap the tin on the bench to remove any air bubbles
  10. Place in pre-heated oven and bake until skewer comes out clean when inserted in the middle
  11. Remove from the oven and allow to cool in the tin before removing from tin. Transfer to a wire rack to cool completely
  12. Store in an airtight container in the fridge for up to 1 week or wrap tightly in cling film and freeze for up to 1 month.

Caramel Mud Cake

Ingredients

  • Melted butter, to grease
  • 200g butter, cubed
  • 200g white chocolate (Nestle brand), chopped
  • 200g (1 cup, firmly packed) dark brown sugar
  • 180ml (3/4 cup) hot water
  • 1 tbs golden syrup
  • 2 tsp vanilla essence
  • 2 eggs, at room temperature
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour

Instructions

  1. Preheat oven to 160°C. Brush a round 22 cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
  2. Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool
  3. Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
  4. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool.

Best Ever White Chocolate Mud Cake

A subtle white chocolate flavour. Very easy to make, also makes excellent cupcakes (about 25). I got this recipe from www.exlusivelyfood.com.au. They also provide a chart of ingredient quantities for different pan sizes which I have found invaluable for different size orders. I hope you use this recipe and enjoy!

Ingredients

  • 300g white chocolate
  • 200g butter
  • 250ml (1 cup) milk
  • 165g (3/4 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten (eggs with a minimum weight of 59g)
  • 100g (2/3 cup) self-raising flour
  • 150g (1 cup) plain flour

Instructions

  1. Preheat oven to 160 degrees Celsius (145 degrees fan-forced).
  2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
  3. Place chocolate, butter, milk and sugar in saucepan over a low heat, stirring occasionally. Remove from heat when chocolate and butter has melted, and stir until well combined. Allow to cool to room temperature.
  4. Add vanilla and eggs to chocolate mixture. Stir well.
  5. Stir flours together in a large bowl. Add one cup of chocolate mixture to the f;our and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until smooth.
  6. Pour mixture into prepared pan and bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready an inserted skewer should come out clean.

Read more at http://www.cakecentral.com/recipe/7363/best-ever-white-chocolate-mud-
cake#7eB7uGAIDpB9q5Ax.99