Chocolate Mud Cake

Chocolate Mud Cake

Adapted recipe from: https://www.youtube.com/watch?v=YqGLgcnP2HQ

10" round removable bottom cake tin (lined with paper at the bottom only, greased)

INGREDIENTS: 

A

250g unsalted butter

250g semi-sweet chocolate (I used 75% Beryl dark chocolate couverture)

2 tablespoons instant coffee powder + 175g hot water 

350g brown sugar 

B

125g milk (25g milk powder + hot water to dissolve) 

4 eggs

30ml vegetable oil (I used canola cooking oil) 

C

1 teaspoon salt 

2 teaspoons baking powder

1/2 teaspoon baking soda 

300g all purpose flour (I used wheat flour)

55g cocoa powder 

STEPS:

1. Grease a piece of baking paper to place at the bottom of the baking tin. 
2. Double boil all ingredients A until melted. Remove from heat. 
3. Add ingredients B, one by one into the mixture using electric whisk.
4. Add in sieved ingredients C, mix well until everything is well combined. 
5. Pour the cake batter into the cake tin. 
6. Bake in preheated oven at 160 degree Celsius for 70-80 minutes (until toothpick comes out clean, cake feels compact upon touching). 
7. Leave to cool for 5 minutes. 
8. Use a knife to slide through the side and overturn the cake. Remove the baking paper at the bottom. Leave to cool completely. 
9. Frost the cake with chocolate ganache. 

Chocolate Ganache 

Recipe from: http://www.laurainthekitchen.com/recipes/chocolate-ganache/ 

Yields 1 cup

* For the 10" round chocolate mud cake, I made 1 and 1/2 of this recipe to cover the entire cake sufficiently, with no middle frosting. 

INGREDIENTS:

1/3 cup heavy cream (I used topping cream because my dark chocolate is really bitter)

1 teaspoon butter (I used hotel supply 25g butter cube) 

1/8 teaspoon salt (I omitted because I'm using salted butter)

4 ounces dark chocolate (I changed unit to ounces on my weighing scale)

STEPS:

1. Boil heavy cream just right before it boils (I boiled mine and therefore my chocolate ganache is a little tacky looking). 
2. Remove from heat. Add in chocolates. Let it sit there for 5 minutes without stirring or doing anything to it. 
3. Then, stir the chocolate and add in butter and salt. Mix well until everything is well combined. 
4. Chocolate ganache is ready to be used. 

NOTES:

• This cake is extremely rich and heavy. Chocolate lovers will love this cake to death. Haha.. 
• I am not sure how it's gonna taste like with other chocolates but 75% dark chocolate is definitely my choice. 
• Make sure to serve the cake in room temperature. Otherwise, you will be serving rock to your guests. This cake butter content is quite high. So, by common sense and a little Science knowledge, butter gets hard when it is chilled in the fridge. So, always remove cake from fridge for an hour in room temperature before serving. Do not be mistaken with the cake being dry, crumbly and hard (this only happens when you put the cake in fridge and eat straight away).
• I ruined my ganache because the temperature is too high but as you can see, it still spreads pretty well and the taste is still top notch.
• A standard slice of this cake is really huge to keep you feeling full. Do not attempt to eat 2 slices! =) 
• The aroma of the cake sitting next to me is driving me crazyyyyy.. Trust me, I can literally smell the chocolate aroma because the cake is beside me now. 
• This is a really easy cake to make for beginners, people who do not like too much cream frosting, chocolate lovers and lazy people who want to get a fancy cake done without much effort. 

After melting ingredients A

Cake batter poured into the cake tin.

Before baking.

As you can see, the cake batter doesn't look very smooth and there's little areas where flour can be seen.

So I think it is best to use an electric whisk like recommended in the recipe.

I used hand whisk to make this.

The cracky cake after baked.

Let it cool for 5 minutes and remove cake from mold.

They do look like they are kinda dry.. but it is really very moist when you eat it.

The beautiful triangle cut when the cake is as hard as rock after getting out from the fridge. 

Wrong move! 

This is the cake that I ate half way.. 

Look at how moist and sinfully chocolatey the cake is.

All chocolate lovers will know how good this cake is simply by looking at its texture.

The darker, the better, yummmmmmm