After having tried and tested this recipe many times over, and having others trying and testing the recipe, and its turning out perfect each and every time, I decided to post this recipe for all of you to follow and make in your own homes.
Why mud cakes?
Mud cakes are full of flavor and depth. They have the softness of a sponge, and yet are sturdy enough to hold fondant and fondant decorations. Freeze the cake, and you are good to go if you want to carve your cake for a sculpted cake. I have used this recipe time and again, for so many of my cakes.
What’s so good about this recipe?
It’s that this recipe is made with so few ingredients, no headache, no separating of eggs, and your batter is in the oven before you know it. It is fast and simple and so so yummy!
On with the recipe:
- 110 g butter
- 100 g dark chocolate chopped into tiny pieces
- 200 g castor sugar
- 30 g cocoa powder
- 1 and 1/4th cup hot water
- 1 tsp instant coffee powder
- 1 and 1/4th tsp vanilla
- 2 medium eggs
- 140 g maida
- 1/2 tsp baking powder
- 3/4th tsp baking soda
- 1/4th tsp salt if using unsalted butter (I used Amul)
Preheat your oven to 180 degrees C. Line and grease two 8 inch round pans. (makes two layers of 1 to 1.5 inch each)
Sift the maida with cocoa powder, baking powder, baking soda and salt (if using). Keep it aside.
Add coffee powder and vanilla to the hot water. Keep it aside.
Place the chopped dark chocolate and butter in a microwave safe bowl. I used a large bowl and did all my mixing in it.
Put it in the microwave and zip it for 1 minute on full power. Mix the butter and chocolate well. If there are still pieces of unmelted chocolate in it, zip it for 20 seconds more.
Once it has melted and come together, add all the sugar and beat it for two minutes on medium speed. Add the hot coffee mixture to the chocolate mixture in three increments, while beating on a low speed.
Beat till the mixture feels only slightly warm to touch. Add the eggs, one at a time, beating for 1 minute after each addition.
Finally add all of the flour mixture, and beat for a minute. Scrape the sides of the bowl and beat again for two minutes. Scrape the bottom of the bowl, and beat again one final time for 2 minutes.
The mixture is runny, don’t be worried about that. Pour the batter in the lined baking tins, and place them in the oven.
Bake them for about 30 to 40 minutes or till a toothpick inserted in the center of the cake emerges with barely a crumb or two. Do not overbake.
Cool the cake completely in the pan. Wrap it in cling film, and keep it in the fridge to chill it if you are going to use it soon. If you want to carve it, place it in the freezer.
Have fun y’all!!!