Mud cake

Mud cake

By
From
Great Pub Food
Serves
8
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
250g butter, coarsely chopped
250g 70% cocoa dark chocolate, coarsely chopped
2 shots espresso coffee
330g caster sugar
2 large eggs, lightly beaten
250g plain flour
3 tablespoons unsweetened cocoa powder
250ml buttermilk cream, to serve (optiona)

Chocolate curls

Quantity Ingredient
200g white chocolate melts
200g dark chocolate melts

Gânache

Quantity Ingredient
250g 70% cocoa dark chocolate, coarsely chopped
125ml pouring cream
40g butter, cubed

Method

  1. Preheat the oven to 160°C. Lightly grease a 22 cm round springform cake pan and line the base and sides with baking paper.
  2. Place the butter, dark chocolate and coffee in a heatproof bowl and set over a saucepan of barely simmering water to melt, stirring occasionally, until smooth. Remove from the heat, add the sugar and the eggs and stir to combine. Sift the flour, cocoa powder and baking powder over the chocolate mixture. Add the buttermilk and mix well. Pour the mixture into the prepared pan and smooth over the centre, to help prevent it from rising unevenly.
  3. Bake for 1 hour and 15 minutes, or until a skewer comes out clean when tested. Set aside to cool in the pan.
  4. To make the chocolate curls, melt the white and dark chocolate in separate bowls, over a saucepan of barely simmering water. Make sure the bowls do not touch the water. Pour onto a glass or marble surface, keeping the two chocolates separate, and put aside until the chocolate is set but not hard.
  5. Push a large kitchen knife set at a 45 degree angle away from you, across the surface of the chocolate to form curls. Transfer the curls onto a tray and set aside in a cool place.
  6. To make the gânache, place the chocolate, cream and butter in a heatproof bowl and set over a saucepan of barely simmering water to melt, stirring occasionally, until smooth. Make sure the bowl does not touch the water. Remove the bowl from the heat and set aside for 20 minutes, or until cooled.
  7. To glaze the cake, remove the cooled cake from the pan and set on a wire rack. Pour the gânache over the centre of the cake and using a spatula, smooth over the surface and around the sides. Put aside for 10 minutes to set slightly. Decorate with white and dark chocolate curls.
  8. Slice and serve with cream, if desired.
Tags:
Great
Pub
Food
Rachael
Lane
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again