chocolate mud cake

chocolate mud cake

• 7.07.2019

 

Have you ever eaten a good, fudgy brownie ... and been like why can't this be a whole cake? If so, this is the cake for you. It is like a cake make out of just the middle fudgy part of the brownie. Not the crust not the bottom, not the edges... just the fudgy middle part. It's pretty amazing.

I saw this recipe initially on the internet. The baker posted a video of her making the cake. It was captivatingly easy ... and I love that she kept calling her grandmother her "Nan". So those are the reasons I made this cake.

This is not the best logic, but I was also trying to make a "lighter" cake than the previous ones from the summer (banana cinnamon, banana hazelnut). This cake is an absolute winner. If you invite me to your house, there is a decent chance that I'll bring this with me.

A few things about this cake:

• perfect for a "make your own" bar type event. I ate this cake with whip cream and berries.... and then again with just peanut butter... and also with nutella. It's a wonderful blank canvas.
• I made this cake two ways. One in a 7 inch spring form pan and then the rest of the batter in a tart tin. The tart tin was almost the best. It was thin and incredibly fudgy through out. The traditional format was still good but took more than 2x as long too bake. 
• Incredibly easy! I am terrible at melting chocolate but this cake was so easy to make. Literally anyone can do it.
• The last step of the traditional recipe is to dust with cocoa powder. I actually didn't like this. Next time I would dust with powdered sugar.

If you are interested in the "tart" pan option, you need to watch the bake time pretty closely. I think mine was done at about 20-25 minutes. The 7 inch spring form pan was very close to an hour. It would be hard to tell you the ingredient amounts needed to just make the tart size since I just used my leftover batter, but if you were to cut the batter to 33% that might be about right. The batter does not rise very much at all so limited concern about spillover.


Here's how it goes.

1. Preheat oven to 320ºF. Grease and line a springform cake tin with baking paper.
2. Sift the flour, baking and cocoa powders into a large bowl and set aside.
3. In a small saucepan, combine the butter, chocolate chips, milk and vanilla extract. Stir on medium heat until melted and smooth. Allow to cool slightly.
4. Add to the dry ingredients alongside your eggs and sugar, and whisk until you have a smooth batter.
5. Pour into your prepared tin and bake for an hour or until cooked when tested with a skewer. Allow to cool completely in the tin.
6. To serve, remove from the tin and dust with additional cocoa powder.

Shopping List

2 cups flour
1/4 teaspoon baking powder
1/2 cup cocoa powder, plus extra to serve
1 cup unsalted butter
9 ounces dark chocolate chips
1 1/2 cups milk
2 teaspoons vanilla extract
11/2 cups castor sugar
2 eggs