Chocolate Mud Cake

Sorry I’ve been a little absent lately, we’ve been working in our yard, and well, life happens. Kitchen faucet broke and needed replacement.

We also put in slide out drawers in our lower cabinets in the kitchen which has made our lives so much more functional. I’m finally using all the lower cabinets. We’ve lived in our house for 22 years and I just put stuff in them and never opened them again when we moved in.

I’m still baking all the time, just mostly things that I’ve already posted about. However, in the last couple of weeks I’ve been trying out new recipes, with great success. I’m always happy when I try something new and it turns out and everyone loves it. Those are the moments I look for.

I had tried in the past to make a mud cake, which I didn’t really think turned out that well.  It was more like a brownie than a cake, which I’m sure was my own fault – that and the recipe was wrong (I’m going with recipe being wrong more than my own screw up).

Then while on Instagram someone had posted a recipe for White Chocolate Mud Cake.  Hmmmm.  So I started doing a little research and from the ones I saw, they were all pretty well the same.

Now, originally it called for 250 gr. butter, so for a double batch, which is what I made, I would need 500 gr., but a 1 lb. brick of butter is 454 gr.  So I’ve made a few alterations to the recipe to suit us over here on this side of the ocean.

By the way, you will need 2 – 6″ pans, must be 3″ high, for this recipe.  I’ve doubled it, which makes 4 cakes in total, I use 2 cakes for each cake I make which ends up being well over 6″ tall, however, if you want to stretch it out, you can actually torte each cake into 3 layers and make smaller cakes, which would get you 4 individual cakes if you make a double batch.

Also, I always bake my cakes in advance of needing them, triple wrap them in plastic wrap and store them in the freezer for up to 2 months.  Thaw in the fridge over night and then use them.  This is how I’ve been baking my cakes for years now and I have to say I would never go back to baking a cake the day I need it.  Here’s the thing, spice cakes (gingerbread as well) will taste a million times better if you make them at least 2 weeks, up to a month before you need them, freeze them and then thaw the day before you are going to make the cakes.  The spices will have a chance to really develop over that time.

Luckily for me, I have 4 – 6″ X 3″ pans.  This recipe bakes up so lovely, and high, that I actually had to line the sides of my pans, something I never do, with parchment paper, to give them a little extra height, as the batter will bake right up to the 3″ height.  So when you prepare you pans, spray with baking spray, line the bottom and sides with parchment paper, then give it a quick spray again and set your pans aside.

These cakes get baked at a lot lower of an oven temperature than what I am used to (this may also be why my last attempt went badly).  They bake at 305°F – that is not a typo.  I really do mean 305°F.  They will end up baking anywhere from 1 1/4 to 2 hours, depending on your oven it may only take 1 hour 15 minutes or up to the 2 hour mark.  It’s a long bake.

I put my rack in the bottom third of my oven, and start pre-heating my oven.

In a 3 quart pot, I place my 1 lb. of butter over medium to medium low heat and start melting the butter.

I use 2 pkg. semi-sweet chocolate chips – you could use bittersweet as well.  I know the weights of the packages vary, which is why I’m just going to say 1 pkg. of chocolate chips.  (**If you are going to make White Chocolate Mud Cake use white chocolate chips – pretty simple right, or, umm, butterscotch.)

Measure out your sugar and water and have these all ready while you are melting your butter.

Once the butter is melted, add in the chocolate, stirring until the chocolate is almost all melted, then add in the sugar.  While stirring add in the water.

It’s gonna look like a mess at first, but trust me, keep stirring slowly and it will all come together into a glossy beautiful pot of chocolate. Once everything is combined and melted, you can remove it from the heat and set it aside while you get your dry ingredients together.

In a large mixing bowl – I use the second largest one that I have which is a really large bowl, sift in your flour, baking powder, cocoa powder and salt.

Using a whisk, whisk in the sour cream and then pour in the chocolate/butter mixture, whisking to combine.   Add in the vanilla and whisk this in.

Now this is still going to a bit hot, so give your eggs a quick whisk to break them up and then quickly whisk them into the batter.  Do this quickly as you don’t want any cooked eggs.

Now it’s time to divide the batter – this is where a scale is your best tool.  I weighed out 1 lb. of batter in each pan, then I added in my flavourings (two had toffee chips and two had crushed oreos – although you could add in raspberries or anything really or nothing at all).Once I put my fillings in, I put another 8 oz. of batter on top, then with the remaining little bit in the bowl I divided this as evenly between the four pans as possible.Then using a small spoon, I carefully stirred the batter in each pan to mix in the fillings.

**If you’re going to make all your cakes the same and want to use the same mix-ins with each cake, you can simply add these to the batter, however, I was making two different kinds so I added them to the pans instead.

Then place in the oven and bake for anywhere from 1 1/2 hours to 2 hours.  (The Chocolate Mud Cakes took 1 1/2 hours to bake and the White Chocolate Mud cakes took 1 3/4 hours to bake, so just keep an eye on them.  Start checking at around 1 hour 15 minutes.  This really does depend on your oven and obviously your elevation.  We’re a little higher up here so things always take slightly longer to bake here than other places. )

Once a skewer comes out clean or with a few little crumbs on it, remove the cakes from the oven, and allow to cool in the pans for 10 to 15 minutes, then turn them out onto a cooling rack, removing the parchment from around the sides and allow the cakes to cool completely.  Then wrap them up and either place them in the fridge to chill overnight or put in the freezer for up to 2 months.

**I’ve had several people try these cakes and have been told they are the best – which I have to agree.  These are dense cakes, so not the light and fluffy cakes you get with a cake mix, but they are by far the best cakes I’ve ever made!**

Chocolate Mud Cake

(Makes 2 – 6″ X 3″ cakes)

1/2 lb. butter, salted, melted

1 1/2 cups sugar, granulated

1 pkg. semi-sweet or bittersweet chocolate chips (If using white chocolate chips, or butterscotch chips omit the cocoa powder and add in 1/4 cup extra flour)

200 ml water

2 1/2 cups flour, sifted

1/4 cup cocoa powder, sifted  (see note above if making white chocolate or butterscotch cakes)

1 1/2 tsp. baking powder, sifted

1/4 tsp. salt, sifted

1/2 cup sour cream, not low fat or fat free, use the higher fat content

1 1/2 tsp. vanilla or vanilla bean paste

2 eggs, slightly beaten

  1. Pre-heat oven to 305°F.
  2. Prepare your pans, lining the bottom and sides with parchment paper, and spraying with baking spray (both before and after you line them).
  3. In a large 3 qt. pot, over medium heat, melt butter.
  4. Once butter is melted add in your chocolate and stir until melted.
  5. Add in sugar and water, stirring to combine.
  6. Continue stirring until sugar is melted and everything comes together.
  7. Set aside.
  8. In large bowl, sift together flour, cocoa powder, baking powder and salt.
  9. With a whisk, add in your sour cream to your flour mixture.
  10. Pour in the chocolate mixture to the flour mixture.
  11. Add in the vanilla.
  12. Whisk to combine.
  13. While whisking, add in the eggs, making sure to whisk quickly to avoid cooking the eggs.
  14. Divide batter between your pans (approx. 1 1/2 lbs. of batter per pan if weighed out).
  15. Bake in lower third of oven for 1 1/2 to 2 hours until skewer comes out clean from the centre.
  16. Cool in pans for 10 minutes, then remove from the pan and place on cooling rack, allowing to cool complete.
  17. Wrap in plastic wrap and store in the fridge for up to 3 days or freezer for up to 2 months.

**If making the white chocolate mud cake – replace the cocoa powder with flour, so it would be 2 3/4 cups flour**

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