Well, I decided to make a chocolate cake for my guests who came to dinner late Friday, in the meantime it was to surprise my close buddy's hubby for his birthday.
There is a variety of chocolate cakes; but I wanted to do something different yet simple! I think a mud cake is an ideal cake. Sinfully rich? Yes. Deadly on the waistline? Yes. Momentary bliss? Yes, yes, yes! lol
The chocolate mud cake is perfect for chocolate lovers; For this particular mud cake, I used a good quality chocolate containing 70% Belgian cocoa. This chocolate mud cake is held together in a sweet embrace by thick milk and dark Belgian chocolate cream frosting topped off with fresh juicy raspberry. Besides that, I purposely cut a cycle hole in the center of the cake and added macadamia nuts chocolate mousse to lamp up the fudge factor and to keep it exciting.
The cake should be served hot or left a while at room temperature before serving so that the cake will be moist and soft. However, we couldn't wait for it to cool down. Hence, there was a different texture since it was served cold. It can be kept for ages; and I love to have it after a few days, serve with some chocolate cream and fresh raspberries. Take it slow, enjoy every mouthful and make sure your slice of cake is not too thick. Pure indulgence.
I love this cake but I still hope to improve my recipe; I promise this cake will not 'disappear" from my list, it will definitely be served again for my chocolate lover friends.
LOVE it and please bite it!
I have to apologise that I can't share the whole recipe, not because this recipe is a secret recipe, but because I made two cakes that day, the quantity of ingredients is just agar agar (estimation based on my reference) for both cakes. However, I am happy to share this moist mud cake and chocolate glaze recipe with you, and believe that it will be pleasing to anyone who tries this rich chocolate cake.
Ingredients
Chocolate Mud Cake: (For 7”inch mould)
240g all-purpose flour
40g cocoa powder
Less than 1/4 tsp sea salt
1 ½ tsp baking powder
1/4 tsp baking soda
136ml hot water
1 1/2 tbsp instant coffee powder
200g unsalted butter, cubed
160g dark chocolate, chopped
260g raw sugar
1 tsp vanilla extract
100ml fresh milk
3 fresh eggs
55ml vegetable oil / coconut oil
Chocolate Glaze:
50g dark chocolate, chopped
50g milk chocolate, chopped
96ml heavy cream
24g butter
Method
For the cake
Preheat your oven to 150C and line a 7” diameter round cake pan with baking paper (bottom and sides as well).
Sift the flour, cocoa powder, salt, baking powder and baking soda.
In a large heatproof bowl, combine the hot water and coffee and mix until melted then add the butter, chocolate and sugar.
Place the bowl over a hot water bath and melt them all together, mixing from time to time.
When the mixture it smooth, remove from heat and stir in the vanilla, and milk.
Using an electric mixer, stir in the eggs, one by one then add the oil, followed by the dry ingredients.
Pour the batter into your prepared cake pan and bake for 1 1/5 up to 2 hours.
To check is the cake is done, insert a wooden skewer in the center of the cake. If the skewer comes out clean, the cake is done. If there are traces of batter on the skewer, bake a few more minutes then check again.
When done, remove from the oven and let the cake cool down.
For the glaze
1. Bring the cream to the boiling point. Remove from heat and stir in the chocolates. Mix until melted then add the butter.
2. Let the glaze come to room temperature then spread it over the cake.
3. Decorate the cake and chill before serving or serve directly.
很道歉的无法分享整个食谱，不是因为这个是什么秘方，而是同一天内弄了两个蛋糕，配料的数量是随意的 放在两个蛋糕里。不过，我很高兴与大家分享这个湿润的巧克力蛋糕和巧克力酱食谱，并相信谁尝试这浓郁的巧克力蛋糕也将是令人兴奋的喜欢它。
材料
巧克力蛋糕（7“寸模具）
240克 多用途面粉
40克 可可粉
少过1/4茶匙 海盐
1半茶匙 发酵粉
1/4茶匙 小苏打
136毫升 热水
1 1/2汤匙 速溶咖啡粉
200克 黄油，切块
160克 黑巧克力，切碎
260克 赤糖
1茶匙 香草精
百毫升 鲜牛奶
3 鲜蛋
55毫升 植物油/椰油
巧克力酱：
50克 黑巧克力，切碎
50克 牛奶巧克力，切碎
96毫升 鲜奶油
24克 牛油
做法
蛋糕
1. 预热烤箱至150℃，围锅烤纸7“圆模上在底部以及圆边）。
2. 过筛面粉，可可粉，海盐，发酵粉和小苏打。
3. 把热水和咖啡放在一个耐热的碗中，搅拌至溶化，然后加入牛油，巧克力和糖。
4. 用水浴方法，不时地搅拌至到融化为止，。
5. 当混合物光滑后，远离热炉， 然后加入香草和牛奶。
6. 使用电动搅拌机，搅拌鸡蛋，一个一个的放过后再加入油，其次加入干材料。
7. 倒入面糊到准备的蛋糕盘， 烤大概1 1/5到2小时。
8. 要检查蛋糕是否完全熟，把牙签插进在蛋糕的中心。如果出来是干净的，蛋糕就是完成了。如果还有痕迹，烤多几分钟，然后再次检查。
9. 完成后，从烤箱取出，让蛋糕冷却下来。
10.用一把锋利的刀，甚至出来的蛋糕的顶部，并把它放在盘子里。
巧克力酱
1. 将奶油至沸点。从火上移开，加入巧克力然后搅拌。直到融化后再加入牛油。
2. 让巧克力酱搁在一旁，然后铺在蛋糕上。
3. 装饰蛋糕， 放入冰箱里冷才食用前或直接上桌。
Before served the dessert, we had steamboat that made me so full.
Thank you for visiting my blog. :)