Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Chocolate Mud Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Chocolate Mud Cake Recipe Biography

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I know I know, another chocolate cake but before you close the page close your eyes. Actually open your eyes and read this then close your eyes and imagine this.
You pick up your cake fork and raise it to touch the top of the glossy icing. As you press gently you meet no resistance from the thick layer of chocolate goodness. You can smell the richness and can’t wait to get it to your mouth.

As you reach the cake layer you press a little harder and the cake crumbles and squishes a little onto the fork. You raise it to your mouth and get another whiff of intoxicating chocolate.
It hits your lips and then the icing coats your teeth and lips like lipstick. As soon as the flavour hits your tongue you want more of the tender crumb and smooth as silk icing. You’re in chocolate cake heaven.

Ok back you come. I so wish that there was a way you could smell this cake through the computer because I guarantee you’d be diving into your screen to get a taste.
Yesterday, a friend emailed me asking for a chocolate cake recipe. ‘I know you have a lot on the blog, but which would you say is best?’
Her question couldn’t have come at a better time because this dear reader, is quite possibly the best ever chocolate mud cake. Well the best that I’ve made that’s for sure. I know it’s a big call but I can confidently say that (edit: and if you read the comments you’ll see others agree!).

Of course that is just my opinion, feel free to make it just to prove me wrong (or back me up), any excuse to bake it will do. The recipe is quite similar to one I was given by my mum’s friend. It’s a secret recipe that I’m not allowed to blog, but this one, well this one I’m allowed to share and share it I will.

I do love ganache but sometimes it can be a bit rich even to me. My most favourite chocolate icing is the one Nigella makes for her Devil’s Food Cake. It has no cream but a lot of butter, chocolate and brown sugar and it is just so light and fluffy and sweet and chocolatey and smooth and … do you get the picture?
I posted this photo on Facebook the day I made the cake with the caption ‘I may have eaten a great deal of this icing as I iced the cake. Like if you’d have done the same.’ I got a few likes that day. Sadly I wasn’t lying, I really did eat quite a lot of icing. There was a bit left over and it would have been a shame to let it go to waste right?

I served it for Valentine’s Day dessert with some little raspberry hearts in cream (because I forgot to whip the cream and I was too lazy to do it after dinner – bad wife!). Isn’t that cake to icing ratio wonderful?

If I still haven’t convinced you, I’m considering making my own Birthday cake this year instead of asking for my most favourite cake in the world from Jocelyn’s Provisions. If that doesn’t convince you then nothing will. Enjoy!

1 Tbsp fresh lemon juice
1 cup milk
½ cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 cup Chelsea LoGiCane™ Low GI Sugar or Chelsea Raw Sugar
½ cup cocoa
2 eggs

Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream

Method
Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
Mix the lemon juice with the milk and set aside for it to sour the milk.
Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.

In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.
Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.

Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick Chocolate Ganache icing.

Chocolate Ganache

Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.

Chocolate Mud Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos