Mudcake apologies!

My sincerest apologies, to anyone who attempted to make the chocolate mud cake recipe from a previous blog. I made the mistake of just copying out this recipe and I completely forgot to adjust the measurements to make a smaller cake. I found out a couple of days ago that it made far too much mixture for the tin I recommended.

So I have made, and adjusted, this recipe. The staff at my school didn’t mind sampling the cake for morning tea. 

I can assure you, that it is now correct.

So here it is, the new and improved mud cake recipe.  

I vow that from here on in, all recipes will be trialled before they go on my blog. However please don’t hesitate to tell me if something is not quite right.

Happy baking!

Jenna

Chocolate Mud Cake

2 eggs

350g castor sugar

140ml vegetable oil

210g plain flour

11g baking soda (bi-carb soda)

75g cocoa powder

225g sour cream

240ml milk

1. Preheat the oven to 160˚C. Grease a 22cm square cake tin and line the base and sides with baking paper. If the tin has a removable base, it is a good idea to place this tin on a baking tray as the batter is very runny and may leak out during cooking.

2. Whisk the eggs, oil and castor sugar together until pale in a large bowl. 

 

3. In a medium sized bowl sieve together the plain flour, baking soda and cocoa powder and mix together so they are combined.

4. Place the sour cream in another bowl, and slowly pour the milk onto the sour cream while whisking and continue to whisk until completely combined. This should help to avoid any lumps of sour cream.

5. Alternate the wet and dry ingredients as you mix it into the egg/sugar/oil mixture, finishing off with the milk. Mix until completely combined. The mixture will be very runny.

 

6. Pour batter into the prepared tin and bake in oven for approximately 75 minutes. You will know when the cake is ready, as a cake tester inserted into the middle of the cake will come out clean (or only a couple of crumbs).

7. Allow the cake to cool in the tin for about 20 minutes and then take out of the tin, remove the baking paper and allow to cool completely on a wire rack. 

The cake is usually quite high in the middle as it comes out of the oven. This will flatten out as it cools. 

 

Chocolate Ganache

100g thickened cream

30g unsalted butter

200g dark chocolate

1. Chop chocolate into small pieces and place in a heatproof bowl.

 

2. Bring cream and butter to the boil in a small saucepan.

 

3. Pour the boiling cream over the chocolate and mix quickly until all of the chocolate has melted.

 

4. Pour some over the top of the cake and use a spatula to smooth out the top and sides.

5. Garnish the cake with fresh strawberries (or anything else you like).

 Enjoy!