Best 2 Ultimate Mud Cake Recipes

Indulge in the decadence of our Ultimate Mud Cake, an exquisite dessert that embodies the essence of chocolate indulgence. This rich and moist cake is a symphony of flavors, featuring a deep chocolate sponge enveloped in a velvety chocolate ganache. As you savor each heavenly bite, the harmonious blend of cocoa and sugar tantalizes your taste buds, leaving you in a state of pure bliss. Accompanying this divine creation are two complementary recipes: a luscious Chocolate Buttercream Frosting, perfect for adding an extra layer of sweetness and richness, and a delightful Chocolate Sauce, ideal for drizzling over the cake or serving alongside, enhancing its chocolatey allure.

Let's cook with our recipes!

THE ULTIMATE WHITE CHOCOLATE MUD CAKE

The Ultimate White Chocolate Mud Cake image

I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.

Provided by Aleigha Nicole

Categories Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

250 g butter
200 g white chocolate
200 ml water
1 1/2 cups caster sugar
1 3/4 cups plain flour
1 cup self-rising flour
2 eggs, lightly beaten
1 teaspoon vanilla essence
125 ml cream
300 g white chocolate, chopped coarsely
4 cups raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch

Steps:

Preheat ovem to 175°C
Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
Pour into a greased and base lined 20cm round spring-form cake tin.
Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
Cool cake until it is ready to be iced. While doing this make the icing and sauce.
ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
Place cake on a serving plate and spread with white chocolate icing.
RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
Add sugar and cornstarch.
Bring to a boil, stirring constantly.
Reduce heat and simmer 2 minutes.
Push through a strainer & Cool down.
Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.

Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8

ULTIMATE MUD CAKE

Ultimate Mud Cake image

I found this recipe on a Wedding website, that someone used for their wedding cake. It lovely and heavy, great for decorating with Ganache

Provided by Sandiebeach

Categories Dessert

Time 2h5m

Yield 1 22 cm cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

250 g unsalted butter
250 g dark chocolate
2 tablespoons instant coffee (optional)
185 ml hot water
150 g plain flour
150 g self raising flour
1/2 cup cocoa powder
1/2 teaspoon bicarbonate of soda
2 1/4 cups caster sugar
125 ml buttermilk (or alternatively 125ml Milk and 1/4tsp vinegar)
4 eggs
2 tablespoons oil

Steps:

Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
Cut unsalted butter cut into cubes.
Melt Chocolate, Butter, Water and coffee over hot water bath.
Stir to combine and cool.
Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
Stir in castor sugar.
Make a well in the centre.
In a jug mix together eggs, oil and buttermilk.
Stir egg mixture into flour mixture with large metal spoon do not to overstir.
Then gradually stir in melted chocolate mixture.
Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
If cake still looks wet/raw in middle, bake for 5-10 mins more.
When cooked, remove from oven.
Cool in tin until completely cold before turning out.
Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
Can be frozen for up to 2 months.
Decorate cake as desired with your favourite Ganache recipe.

Nutrition Facts : Calories 568.9, Fat 32.5, SaturatedFat 18.6, Cholesterol 107.2, Sodium 96.8, Carbohydrate 70.3, Fiber 5.5, Sugar 38.4, Protein 9.2

Tips:

Use high-quality ingredients. This will make a big difference in the final flavor of your cake.
Make sure your butter and eggs are at room temperature. This will help them to cream together more easily.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that it bakes evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This ultimate mud cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this mud cake a try. You won't be disappointed!

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