The Best Ever Homemade Chocolate Mud Cake
In the case of Chocolate and Chocolate Mud cake, they are almost all the best because let’s admit it what can you not go wrong with chocolate? Let me show you a recipe that I modified to create what can only describe as the most amazing cake I’ve ever baked myself. And don’t be worried if are not the most skilled in cooking… am I neither! Don’t be Nigella Lawson and this is as simple as they are.
First, a sidebar question If you ever realized that there’s a surplus of the fresh cream in the refrigerator that you’re required to use in an instant?
That is the reason why I ended up finding myself making this cake, which I am now sharing with you. Being a food waster I looked high and low to find recipes for cakes that were easy to make and made use of fresh cream. Then I realized that sour cream is the latest version of cream and the recipes I could find included sour cream. Sour cream is not a common ingredient in our grocery shopping in our household however did you know that you can transform the double thickness of homemade cream into sour to use as a replacement in baking? I didn’t! But, you can and I did, and it did the trick!
How do you turn fresh Cream into sour Cream for baking…
Simply mix 1 – 2 teaspoons of Lemon Juice into approximately 150ml of double thick (or thickened) fresh cream, mix it with the help of a spoon, and then let it sit for 30 minutes to think slightly, and voila… Creamy! Cream!
After you’ve completed all that you are all set to bake the cake.
What will require
- 200g Butter
- 200g Quality Milk Chocolate (I had Nestle Milk Melts in the pantry, so I made use of them)
- 1 1/2 cups of Caster Sugar
- 3/4 Cup of Hot Water
- 1 tsp of Coffee (I added a few extra)
- 1 Cup Plain Flour
- 1/2 Cup Self Raising Flour
- 1/2 Cup Cocoa
- 2 Eggs lightly beat
- Half Cup Double Thick (or thickened) Creamy Cream combined with 1 TSP of lemon juice (aka Sour Cream (see to)
- 1 Cup Thickened Cream
- 1 Cup of good-quality milk or dark Chocolate. Equal amounts of chocolate and cream will create an icing that will drizzle over the cake but will create a dense layer on top of the cake. When it is too liquid the cake you’ve made, put it aside to contemplate a bit before you ice it. Dark chocolate mud cake will provide you with sweet and milky Ganache, while dark chocolate will make a thick, sweeter ganache.
How to make the cake:
- The oven should be heated to 160 degrees Celsius (140 degrees for forced fan)
- Line the 20cm round cake Tin
- Place the first five ingredients in the saucepan and stir it on a low flame until the ingredients melt (but do not let it boil). I added the coffee granules to the warm water to dissolve. Tips cut the choc into smaller pieces so that it melts faster or use choc chips
- Mix in a bowl, and allow to cool until room temperature.
- Whisk the lightly beat eggs and sour cream together until they are smooth
- Fold in cocoa, cocoa powder, sifted flour, and egg mix into the chilled chocolate mix until it is smooth
- Place the cake in the prepared cake tin, and bake for around 1 hour (I removed my cake in 50 minutes as it was done in the oven and I wanted the cake to dry out.)
After your cake is cool when it is cool, you can freeze it.
Simply melt the chocolate mud cake and cream on a low flame to ensure that the chocolate is completely melted and that the mix is hot. Don’t simmer. Remove from heat and set aside to cool, and then thin slightly (or place in the fridge) and then pour the mixture over the cake after your desired consistency is achieved.
If you serve it immediately and serve right away, it will be soft and delicious. If you place the cake in the fridge to store it will remain moist and transform into a dense pudding with a hefty Ganache that will have you coming to the next one!
Bon Appetite and we’d like to say thank you We’re looking forward to seeing you! xx