Sunday, January 20, 2013

Chocolate Mud Cake

A classic chocolate mud cake recipe which is not too dense or sweet.  This recipe is easy to adapt to a gluten free mixture using a gluten free pre-mixed flour blend.  This receipe is my 'go to' chocolate cake recipe and it can be used to make cute cupcakes or if the recipe is doubled it could become a large tray cake - perfect for parties. Yum!

You will need

  • For the cake:
  • 3 eggs
  • 150ml boiling water 
  • 60g couverture dark chocolate
  • 120g butter (unsalted)
  • 170g castor sugar
  • 130g gluten free flour mixture (e.g. Casalare gf flour blend)
  • 15g cocoa powder
  • 5g soda bi carbonate
  • 15ml Rum or Whiskey (or whatever flavour you like) 
  • For the Dark Chocolate Ganache?:
  • 200ml Thickened cream
  • 200ml dark couverture chocolate (chopped)
  • 30g unsalted butter
  • 30g castor sugar
  • 30g liquid glucose
Method - for the cake
  • Add the chocolate, butter and sugar into the boiling water and stir to form a smooth ganache.
  • Sieve all of the dry ingredients together (flour, bi-carb and cocoa)
  • Pour the ganache over the dry ingredients mixing well to combine - you a whisk to avoid lumps.
  • Add the eggs one at a time until they are blended into the mixture then add in the Rum/Whiskey.
  • Pour the mixture into a lined and greased cake tin until three quarters full.
  • Bake at 160degrees for 30-35minutes until a cake skewer comes out clean.
  • Leave to cool in tin.  Once removed from tin leave to cool on a wire rack until it is time to decorate.
Method - for the Dark Chocolate Ganache
  • Bring the cream to the boil.
  • Stir the sugar and glucose into the boiled cream.
  • Mix the chocolate into the pan and remove from the heat - stir until all of the ingredients are combined.
  • Add the butter at the end when the ingredients are fully combined and the mixture is away from the heat of the stove top. 
  • Pour the ganache into a container and chill in the fridge until it is ready for masking (this usually takes an hour or two).
  • When the cake is cooled use the ganache to mask the cake and then decorate as you please. 

I included white chocolate highlights and a marzipan rose as additional decorations but you could also keep it simple with chocolate sprinkles or simply leave masked with ganache.

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