What is a mud cake?
This chocolate mud cake will cure any and all chocolate cravings. This cake is sinfully dense, rich and fudgy topped with a silky smooth chocolate ganache. It’s also quite possibly the tallest single layer cake you’ll ever make! You can mix up the cake batter in just one bowl (no electric mixer required)! The secret to a dense and fudgy cake is to bake it low and slow. This cake is baked at 150 C (300 F) for about 1 hr and 30 minutes.
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How do you level out a mud cake?
How to Make Chocolate Mud Cake – 1. Chop chocolate and butter and place in a large heat-proof bowl.2. Melt together the butter and chocolate in the microwave (or over a bain-marie). Make sure to melt slowly in bursts (I do 1 minute on high, then 30 seconds, then further 10 seconds until melted) and stir well in between.3. 5. Stir in the eggs until well combined. Keeping the eggs at room temperature will help prevent the batter from splitting or curdling.6. Stir in the milk and vanilla. The batter may split at this point due to the cold temperature of the milk. To help prevent splitting, you should keep stirring as you add the milk in and/or use room-temperature milk if possible.
NOTE that a split batter doesn’t really matter – it will still bake perfectly fine! 7. Sift over the dry ingredients. Sifting will ensure you have a smooth, well-formed batter. If you like, you can sift the ingredients into a different bowl then add them to the batter afterward.8. Stir well and there you go easy as cake! Your batter is now ready to bake.
Don’t worry about the occasional lump or slightly grainy texture. 9. The cake will rise up quite a lot, so ensure your baking paper rises well above the top of the tin (I recommend at least 6 cm / 2 inches).10. The cake is cooked on a low and slow temperature. Depending on the strength of your oven, the cooking time may vary +/- 15 minutes so always check the cake with a skewer in the centre.
- The cake is ready when the skewer comes out of the centre of the cake mostly clean or with just a few moist crumbs clinging.11,
- Use a large serrated bread knife or cake levelling tool to even out the top of the cake.
- Due to the dense nature of mud cakes, they are prone to sinking slightly in the middle.12,
The cake should be reasonably flat on top.
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How long do you bake mud cakes for?
Top Tips & FAQs – What is mud cake?
A dense, fudgy cake with a tight crumb. One of the most common misconceptions is that dense = dry. Mud cake is dense with a tight crumb (meaning the cake doesn’t crumble very easily when cut) but is extremely moist. It makes the perfect cake for decorating or entertaining!
Why is it called ‘mud cake’?
The cake’s colour resembles the brown water of the Mississippi River. It is believed the mud cake originates in the southern states of the U.S. near the Mississippi River. I like to think that the cake is thick and dense, like walking through mud!
Why did my batter separate and go lumpy?
- The cold ingredients caused the butter to separate from the chocolate: if you add your cold eggs and milk all at one time it may cool the butter down and cause it to separate from the chocolate. To fix this:
- Use room temperature eggs and milk, if possible.
- Stir the batter as you add in each egg, and slowly stream in the milk while stirring.
- NOTE!The cake will still turn out perfectly fine even if the batter has separated at once stage during the baking process. It shouldn’t affect the overall flavour or texture of the cake once baked.
Can I turn this mud cake into a two-layer cake?
- Yes. Split the batter into two 8 inch (20 cm) tins and bake together for approximately 40 minutes, checking with a skewer to see if it is cooked through.
- Mud cakes are excellent for stacking and decorating. They make an excellent base for a wedding or birthday cake and can be easily shaped or stacked.
Can you freeze a moist mud cake?
Storage – How long does mud cake last? You can keep the mud-cake unrefrigerated in an air-tight container for up to 7 days. However, It will stay freshest in the refrigerator and may keep for an extra few days. I personally think the mud cake tastes better on the second day after baking. This cake keeps very well un-refrigerated in an airtight container. I personally think it tastes even fudgier on the second day!
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