EntriesUmmm who can resist a really good, moist chocolate cake? I’ve been experimenting with the Australian wedding favourite – mud cake. As many of you may know I am demonstrating at the National Cake Seminar in Sydney in August, so I thought a little background research would be good….. a great excuse to eat lots of chocolate!
I’ve tried three recipes – I’m aware that UK ingredients will be a little different to those available in Australia. All have been yummy, however my family have decided that their favourite is the planet cake recipe, it’s also the easiest to make as its all mixed in a saucepan!
Below is the planet cake recipe, I have however altered the method slightly to suit UK ingredients.
Chocolate Mud Cake
500ml water
600g sugar
250g dark good quality chocolate
375g butter unsalted
320g plain flour
60g self raising flour
40g cocoa powder
3 eggs lightly beaten
- Preheat oven (160°C)
- Grease a 20cm (8in) square or 22.5cm (9in) round cake tin, line the base and sides with baking paper.
- Combine water and sugar in a large saucepan and heat until the sugar has dissolved.
- Remove the saucepan from the heat and add in the chopped chocolate and the butter. Stir until all ingredients are combined and melted. I found that the chocolate although melted is suspended in the syrup rather than being combined into it.
- Allow the mixture to cool to room temperature.
- Sift the flours and cocoa powder together, with a balloon whisk, carefully incorporate into the syrup
- Add the eggs in one at a time and whisk until smooth.
- Poor the mixture into prepared pan.
- Bake in a moderately slow oven for about 2 to 2 1/2 hours. To test, insert a skewer into the cake when it comes out clean the cake is ready. I use a fan oven at 160°C and found that my cake was baked in 2 hours.
Chocolate Mud Cake - YUM!
These cakes are meant to last, so ideal for wedding cakes, but I’ve not be able to test this yet as my family devour them far too quickly!
I’d love to hear your comments and feedback
Tags: Australia, chocolate cake, mud cake, natioanl cake seminar, Recipe, Sydney, wedding cake
85 Comments
Hi Lindy Smith
My name is Cindy Robbers, and i have been checking out your web-page and i realy love it, also i have been following you on twitter, to get more updates, I for sure will try out this cake it looks good.I will Let you know how it turns out
Do you give any workshops in Holland, and in America. I live in America, but am dutch, and currently in Holland.
Cindy
Hi Cindy
I’ll be interested to hear how your mud cake turns out as you, like me, will be using different ingredients. Regards workshops, I have taught in the Netherlands quite a number of times but have nothing planned, as yet, for 2010. I do hope to teach in the US some day but student numbers seem to currently be a problem there!!! Why not join me at one of my UK workshop? It’s only a short flight from the Netherlands and our students regularily fly in from far afield.
Lindy
Wow, this cake sounds good, have used a similar recipe for cupcakes but haven’t tried a full cake yet. Do you think this cake is firm enough to cover using sugarpaste or is it just a slice it up with a cup of coffee cake? Will definitely try it.
On the subject of your DVDs, i got them the day before I went to France on my holidays, only got back 3 days ago and am so busy haven’t had a chance to sit down and watch. Maybe I should make myself a mud cake and a pot of coffee and hide away with my daughters portable DVD player. Can’t wait to watch them.
Hilary
In Australia they cover these cakes with sugarpaste but I must admit that to date I’ve only sliced and enjoyed – they are so morish. Last night I saw a recipe on the internet for a citrus mud cake using white chocolate, I’m planning to try it for this weekend. If its a success I’ll post details.
Enjoy the dvds and the mud cake – I think ideal together with coffee!
Best wishes
Lindy
Hi Lindy
This recipe looks fab and I’m going to try it for my brother in law’s 40th as a birthday cake. Would I spoil it by filling it with chocolate butter icing or a choc ganache? I would also cover the cake in sugarpaste, so would need some sort of butter icing anyway. Also, would adding a shot of expresso or two (in place of some of the water) spoil things, or would it improve the colour/taste in any way? What do you think? Thank you,
Rebecca
Hi Rebecca
From what I’ve read on the internet, in Australia they seem to use chocolate ganache for everything including the layer between the cake and the sugarpaste. For more details see the very interesting article on the cakes and more blog . Regards adding a shot of expresso, I always add coffee to my chocolate mousses so I guess that this would work equally well – try it and see. I’d be interested to hear what you think, so please let me know.
Best wishes
Lindy
Hi Lindy,
just to let you know I made the Chocolate Mud Cake last nightalf – half left today. I was planning to bring some into work next week, but don’t think there will be any left!! It may only last ’til bedtime tonight but the children are hovering, so no promises. The problem is it’s so easy to make and so scrummy I know it is going to be a favourite!
See you Tuesday.
Hi Lindy,
I’ve found this at the just the right time, I’m making my brothers wedding cake in October and two tiers are going to be vanilla and two tiers chocolate. A friend recommended using a mud cake because they last for longer. I’m planning on doing a 10″ and 6″ cake in chocolate could you give me an idea of how to increase the recipe? I’m confident about the vanilla one as it’s a recipe I use all the time. I’m planning on doing a trial this weekend of the mud cake and the decor, they want hand made chocolate plaques! Which I’ve never done before but will have plenty of time to practice. Sorry I’ve rambled hope you can help.
Hi Paulette
If you have either my “cakes to inspire and desire” or “Celebrate with a cake” books they both have charts telling you how to adapt recipes. In case you haven’t:- To make a 6in round you will need to halve the recipe and to make a 10in round you will need to times everything by 1 1/2
Hope this helps
Lindy
Thank you so much, that’s very helpful.
Hi Lindy,
I’m an Aussie who has been baking mudcakes for close to 20years now – I’m certain they will take off in the UK – they will become the ‘new’ fruitcake!! now you just have to work on getting them to fall in love with ganache!!
Nah!! maybe not – leave all the chocolate for us gals downunder!
Looking forward to seeing you at Seminar!
Oh meant to mention – that I am not gentle folding in the flour/cocoa with a whisk – I use a hand held mixer – just don’t put it on HIGH to start or you will be cleaning flour & chocolate from every surface of your kitchen.
Hi Pam
You are obviously a mud cake expert! I think they are fab. I am going to have a go at the ganache as well as I like the idea – great for chocoholics.
Another question I’m afraid, the wedding cake that I’m making for my brother is going to be 12″, 10″, 8″ & 6″. I will of course be doing dowls (ahhhhh) but will the mud cake be able to take the weight of the maderia/buttermilk cakes? Sorry if it’s a silly question, I bake all the time but this is such an important cake that i’m beginning to have sleepless nights over it.
Hi Paulette
It’s the dowels that support the cake layers above, not the cake itself, so as long as you dowel correctly you’ll be fine. Mud cake is by its very nature a very solid heavy cake so dowelling shouldn’t be a problem for you.
Good luck and please let us all know how you get on.
Lindy
I would love to make this as part of the wedding cake I am making in September. It would be for a 12″ round tier. Unfortunately I am hopeless at working out how to scale ingredients right for different sizes. Could you please if possible tell me how much I would need to increase the recipe by to make a 12″ round cake?
Many thanks in anticipation
Laura x
After looking for a lovely chocolate cake recipe ideal for icing I found this recipe and I would love to make this cake for my birthday cake next week but unsure What sort of sugar is best to use? Hoping it turns out well as I could just about eat the picture it looks that yummy!
You’ll need to times the recipe by 2 1/2 – that’s a lot of chocolate!!!
It’s a great recipe, I’m sure you’ll love it! The sugar is disolved so I guess it doesn’t matter which type you use, I’ve been using granulated but if you’ve only got caster sugar that will be fine. You could experiment by using a soft brown sugar to give the cake a slightly different flavour -might experiment with that idea myself.
Enjoy!
Thanks Lindy for getting back to me so quickly. I’ve just put a 9″ version of this cake in the oven so will let you know how it turns out.
Laura x
Hi, Lindy
If you were going to make a 12″ cake would you bake it in two halves?
Thank you.
Lesley
Thank you for the reply, I have just put the cake in the oven to cook now and I am hoping it comes out well! Will let you know!
Claire
This is a fantastic recipe, the cake is so moist and very chocolatey. I shall be using this for all birthday cakes from now on as it was so easy to make and so yummy to eat!
Thank you for a fantastic recipe
Claire
Hello from So. Cal. USA. I can’t imagine baking a cake for 2- 2 1/2 hrs. We usually bake cakes for 30-45 minutes. Why do you have to back the Mud Cake for such a long time? Would like to try this cake but fear for the long baking time.
Hi I did a trial of the wedding cake this weekend using the mud cake and my brother loved it. The wedding cake is going to be covered with white chocolate plaques and they both loved the contrast between both. Thanks Lindy you have taken a great weight of my shoulders. Great recipe
Hi Maggie
Many of the cakes we bake in the UK need ‘long’ baking times – we like to bake our cakes slowly e.g. a 8in round fruit cakes bakes for around 4 hours!!! Cakes in the UK are also baked a lot deeper (standard is 3 inches/ 7.5cm) and tend to be denser than the ones you will be used to in the US. We also tend to bake our cakes from scratch rather than out of a packet. Don’t be afraid to try something new – why not give this recipe a go and if you do let me know how you get on.
hi lindy
i live in australia now but come from the uk i love the mud cake from planets cake i use it all the time but can you help need to make a 14inch one can you tell me the quantities please thanks becky .
Hi Rebekah
I’ve just added a chart to the FAQ category of this blog to help answer your question, as its one I keep being asked! Click here for the link
Hope this helps
Lindy
Hi Lindy,
Thank you for this recipe, I love chocolate mud cake but can’t seem to stop it developing a really hard crust which is hard to remove without the cake falling apart! I’m looking forward to trying this version, did you have any of these problems with it?
Just to say I love your work & you’ve really inspired me to try cake jewelry. Also I’d love to know if you’re planning on running a bride & groom topper course anywhen?
Thank you,
Lindsey
Hi Lindsey
I didn’t have any problems with it but all I’ve done is eat it, I’ve not as yet tried to decorate it but others have sucessfully. Regards a bride and groom course we will be running one in the new year, watch the website or blog for details.
Lindy
Just wanted to say thank you. Have been trying to make little choclate sponges for a wedding cake (2″ diameter) and none of the receipes I was using were working quite right. Have just made this mud cake and it is perfect. Only took an hour in the little tins and will have to make more as I didn’t quite put enough mixture in, thought it might rise a little more than it did.
BUT they are so nice I doubt anyone will complain that they have to eat the rejects!!
Thank you too for the ganache info. I have been trying to explian to friends what I wanted and kept getting blank looks now not only o I know what I want but I have a recipe and method.
Thank you, thank you, thank you
Naomi
Hello – made the chocolate mud cake yesterday but as I have an aga, timings are always a bit of a finger in the air job. I baked it for 3 hours 40 mins in the simmering oven and it seemed cooked (top firm, skewer clean, coming away from sides of tin etc.) but it is extremely dense and damp – when I slice it, it looks almost like fudge not cake!! Do I need to cook it a bit longer or is this the right consistency? (My 8 year old daughter commented that it tasted delicious but if it was any thicker she didn’t think she would be able to swallow it which has kept me chuckling all day!!) Thanks, Cat
Hi Cat
Having grown up cooking on an AGA I know that cakes can be a little tricky. I think from what you say that perhaps the oven wasn’t hot enough. Do you have an oven thermometer? I think it may help! Mud cake is a dense moist cake but perhaps not quite fudge like. Any AGA users got any useful tips for Cat?
Lindy
Hi Lindy, or anyone else!
I’ve just done the most stupid thing! I am half way through making ‘The Whale of a Time’ Cake for my son’s 4th birthday. I went to an icing shop, with my party animal cakes book to buy a few bits and bobs and went and left it in the shop!!!! I am sooooo mad with myself.
I had this evening earmarked to finish the cake off and now I don’t have the recipe.
Can anyone let me have the recipe. It’s the chocolate cake. I’m following the 9″ round tin recipe (and making 2 8″ square cakes) as I don’t have a 8 x 12 tin.
So I now have one 8″ cake ready in the freezer but I need to make another tonight!!! I’m such an idiot…..
Can anyone tell me the 9″ round chocolate cake recipe. I can remember 425g chocolate, 10 eggs, and I know what to do, but can’t remember the quantities for butter, sugar, flour, there’s a bit of icing sugar too I think.
Helen x
Hi Helen
I’m too late, sorry! I’m currently in Sydney demonstrating at the Australian cake seminar so have only just picked up your comment. I hope you managed and that your sons birthday was a great success.
Lindy
Hi Lindy
I have recently bought the Planet Cake book as I wanted to try the chocolate mud cake and ganache combination as I love the really sharp edges on their cakes. However I saw this post and the recipe is very different to the one in the book – different proportions of flours, chocolate, sugar and butter, not to mention no oil, buttermilk or coffee, a different method and cooking time! Looking at the two photos your version looks much paler, but that could just be my screen. Now I’m not sure whether to risk trying their recipe (bearing in mind what you’ve said about flours being different in different countries etc).
Did you actually make the one from the book without mods and if so, did it work OK? Or did you start from a different planet cake recipe to the one in the book?
Also just wanted to say thank you for all your books/tips/dvds etc – I’m strictly amateur (mainly my own kids birthday cakes) but my cakes aren’t bad and a lot of that is thanks to you.
Helen
Hello Lindy
I am English and recently moved to the States, I am about to do my first Wedding cake since being here and decided to do a trial run of your Mud Cake recipe. Let me say this is the nicest chocolate cake I and my family have ever tasted!! I filled with a whipped white chocolate ganache and then covered in a dark chocolate ganache, let it sit for 24 hours as advised by planet cake and then covered in fondant. The fondant laid perfectly over it. Thank you so much for sharing this recipe, I certainly feel confident serving this cake to my customer.
Sara
Hi Helen
Yes I noticed the recipe was different, I tried 3 recipes before chosing the one I posted above and this was before I’d seen the book. I find buttermilk hard to find in the UK so I prefer to recommend cakes that don’t have ingredients that aren’t in everyone cupboards. Whilst here in Australia I’ve tasted many different mud cakes, with added this and that and plan to write a post once I return on what I’ve found out. By the way, you can ganache many cakes they don’t have to be mud cakes
Lindy
Hi Lindy
Thank you so much for your reply – I found the recipe on PC’s website that was obviously the starting point for yor version. I decided to try yours and it has gone down very well. I made a smaller cake and used the excess mixture as cupcakes for the children to try. I’m just not positive if I’ve cooked it enough or not! I always have trouble with my cakes ‘doming’ and I read that tying wet newspaper round the tin would help. I tried and I have a lovely level cake, but although I increased the cooking time I’m not sure if the cake is cooked properly, never have made it before. It feels very dense but not totally stable if you see what I mean. The sides haven’t crisped up at all, only the top – maybe I used too much paper. Any suggestions please (difficult I know when you haven’t seen it!)?
Look forward to your mud cake post and thanks for the suggestion about ganaching another cake – maybe white chocolate ganache on your maderia flavoured with vanilla?
I’m making a variant on the wonky cake theme (like the video BTW) so different flavour cakes would be good.
Thanks again
Helen
Hi
This receipe looks fantastic and I am planning to make the mud cake for my daughters 1st birthday – I have loads to do and was wondering is it possible to make the cake in advance, freeze for a week or so then defrost and ice etc – will this be ok? Or will the freezing process ruin the cake?? If not how long will the freshly baked cake will keep for before I can serve it up? And one last thing… (can you tell I am a nervous cook!!?) I also am planning to decorate with sugar paste will this be ok on the chocolate cake?? Your help would really be appreciated
thanks
Hi Helen
I’m pleased to hear your cake was a success. Your baked mud cake should be fairly dense and fairly heavy but not like a brick, as you say a little difficult to judge if yours is baked from here!!! Regards the sides you’ve done the right thing by using the paper. Regards Ganaching, white chocolate ganache is less stable than dark and I’ve been told by some decorators over here in Australia that they only use dark chocolate ganache even if icing a cake with white icing! However in the UK we don’t have all the problems with climate that they do here so I think your suggestion of white chocolate ganache on a vanilla maderia would work.
Lindy
Hi Clare
A freshly baked mud cakes last for around 2 weeks, so you have time. Mud cake can be frozen but I think its better fresh. Regards covering, chocolate cakes are covered with sugarpaste all the time. I usually use a white chocolate buttercream or you could do the totally Austrailan thing and use a chocolate ganache.
Hope this helps
Lindy
Hi Lindy
I love the sound of this cake and have decided to trial it for my daughter’s wedding in December. I will need to freeze the four cakes then take them on the plane from Perth to Melbourne. Added to that she wants plaques which I thought I would handmake here and take with me (hand luggage) and assemble the lot over there. Do you have a recipe for plaques that will stand up to this treatment and the possibility of December heat. (I will keep it all refrigerated as much as possible). I would also be interested to hear how Paulette went with her plaques.
CAN ANYONE HELP!!??!I am trying to make a 12inch square madera cake – after one failed attempt with a rather limp unrisen looking cake I am going to try again. If anyone tell me the measurements I would need to make this 12inch square madeira cake it would be fantastic my daughter’s first birthday party is at the weekend and am panicing a bit.
thanks
Clare
clare i always make up a pound mixture…….maybe more as long as its 3\4 way up tin…you can always make a small cake if any mix left over ??
Hi Shelley and Clare
I often use any left over mixture to make some cup cakes. Perfect to go with a cup of coffee!
Andy
Lindy’s Cake Team
Hi Clare
You need a 22 egg Madeira recipe quantity. I know it sounds huge but it can be done. If you check out the Baking Deep Cakes blog entry that I did a few months ago, do follow the tips on wrapping the edges and protecting the top to slow down the cooking to allow the cake to cook through. It will take longer but the cake will cook more evenly.
You may also like to try the new Heating/Convection Core which helps in the baking of large cakes. You’ll find it in our online shop
I hope that this helps and good luck
Andy
Hi Lindy
Please help! I have tried without success to make your chocolate mud cake. I have followed your instructions step by step and I don’t know what I am doing wrong. I baked it in a fan oven on 160 degrees and had a thermometer inside to double check the temperature.
I noticed the following:
1. Mixture was very runny when I poured it into the tin ( is this correct or should it be thicker?)
2. After 3 hrs the cake skewer still came out with cake on it – I just didn’t think the cake should take THAT long
3. The cake was very dense and fudge like , still wet inside and a crusty top! (I can usually bake – honest!)
Do you use margarine or actually unsalted butter?
What is the percentage of dark chocolate that you would recommend?
Do you have to wait until the syrup has totally cooled down before you add the flours? I mixed the flours when it was still warm.
I just hope you can tell me where I’m going wrong!
Hi Mei
I’m sorry that you struggled with the Chocolate Mud Cake recipe.
Some thoughts that hopefully will help.
This is a very dense cake and so will be unlike the sponge recipes that Lindy has in her books.
The mixture is very runny and Lindy does use unsalted hard butter rather that the soft spreadable types.
Lindy also waits until the syrup mixture is blood temperature or cooler before adding the flours.
I hope that this helps
Andy
Lindy’s Cake Team
I’ve made the mud cake this evening however it hasn’t risen very much at all, is this right or have I going wrong some where?
Thanks
Jane
can i just check that its 320g plain flour /60g self raising and not the other way round, cheers Denise
Hi Claire,
Just reading through the additional comments and noticed that you want to make plaques for your cake. I have sent a picture to Lindy of my cake and hopefully she will be able to add it to her blog or site so you can see the results. I’m not sure if I would trust myself to carry the chocolate on a plane but I understand your concerns of tempering and making them in such a hot country. Hopefully Lindy can offer suggestions on how to keep them cool or even how to make them be travel hardy. I bought a really good book on chocolate which showed me how to temper the chocolate and on how to make the plaques. Not sure if I’m allowed to give the details on the site but if someone from Lindy’s cake team gives the OK, I’ll let you have the details tomorrow.
It’s the correct way round – the cake doesn’t really rise very much!
Mud cakes doen’t rise very much , so I guess your cake is right!
Enjoy
Lindy
Hi Lindy,
Made this last night, it’s an absolute heart attack of a cake, soooooooooo chocolately!!!!!! and incredibly moist!
Thank you so much for this as i was having alot of trouble getting a chocolate cake that didnt dry out!
you’re a star!
Hi Paulette
Thank you for your comments and also for sending us through images of your finished cake, I’ve added one here for everyone to see:
I must admit to not knowing everything there is to know about chocolate, so Claire I suggest you ask someone on the ground in Australia. I meet many wonderful and very talented cake decorators when I was over there a couple of months ago, I’m sure if you scour the aussie cake blogs you’ll find the answer. Try cakes & More Nicole is a mind of information
Hi there Lindy could you tell me if you have a recipe for a toffee cake? and would you also know how to make caramel buttercream i’ve searched the net and can’t find one anywhere if you have a recipe for an 8 inch cake i can alter it for different sizes thanks debbie
Hi,
I’m from the US and I have never heard the term “mud cake” before. I’ve been googling and trying to find a definition but all I can find is “Mississippi Mud Cake” which is clearly not the same thing at all.
Can someone please tell me why it’s called a mud cake, or what makes a cake a mud cake? I thought at first it may have to do with chocolate, but I see all kinds of recipes called mud cake that aren’t chocolate. I am so confused!
Thank you!
Hi Debbie
I’ve not tried a recipe for toffee cake, perhaps someone else can help, regards caramel buttercream there will be a recipe for caramel frosting in my next book but its not a buttercream! It’s published next September…..I guess you can’t wait that long so I’ll try and write a blog about buttercream and frostings soon!
Lindy
I am trying out your mud cake recipe for the 1st time tonight. I am planning on using it for my wedding in March this year back home in Cape Town.
I am arriving 2 weeks before the wedding so I was looking for something I could make about a week in advance. From what you say this cake sounds perfect.
I am still trying to decide what to ice it with – maybe the chocolate ganache and sugar paste. I will let you know how it turns out.
Thanks
Carlyn
Hi
Not sure if I over mixed the cake as the texture is dense but maybe a bit rubbery? I used a kitchen aid mixer – could this be a reason?
Thanks
Carlyn
Hi Carlyn
The texture should be dense – I use a balloon wisk but only just to incorporate.
hope this helps
Lindy
Hi Lindy
Thanks for this, I’ve been looking forward to it! But I’ve baked it twice and each time it’s been more like fudge. I read the comments above about perhaps my oven wasn’t hot enough but it still hasn’t worked. Could you take a photo (or someone else!) of the middle of the cake so I can see whether I’ve messed it up or it should be as thick as it is!
Thanks
Cath
x
Hello Cath
Doesn’t really matter if the Mud Cake is slightly fudgy in the middle – look at our Cake Chat on the blog, it has a picture of the Mud Cake.
Jane
Hi Lindy
I have now had some of the Choc mud cake i made the other evening, it was very nice but should it come out like a giant brownie? it is also very rich so i guess using ‘willy’s’ 100% choc may be too much. not having cooked this cake before i shall do it again, I trial ran it for my daughters wedding cake.
Does any one of your lovely bloggers have a good recipe for a ‘white fruit cake’ and do you know anywhere i can get Green Glace Cherries from.
Any help gratefully received.
Anne.
Hello Anne,
The Chocolate Mud Cake should be like a brownie, crispy on the outside and moist on the inside – it’s also very rich so you don’t need much! If this is not what you had in mind for a wedding cake why not try Lindy’s Chocolate Cake – the recipe can be found in her books.
Jane
Dear Lindy
You said your cake would be covered with white chocolate but you gave no recipe. The white chocolate icing I made was just too sweet and didn’t set firm. All the recipes seem too sweet. What is yours?
Thanks
Shay
Hello Shay,
There are several options with regard to white chocolate icing – all white chocolate items do however by their very nature tend to be quite sweet.
Lindy sometimes uses white chocolate buttercream and there will be a recipe for white chocolate ganache (this would set firm) featured in Lindys new cupcake book which is due out in September.
White chocolate paste is another option for covering your cake – try this website
Does anyone else have any other suggestions?
Another great blog. I have made your chocolate cake in your book, and am about to try this to see the difference. I would love to find a recipe that will produce a deep/high cake, so I can just bake one. I think this cake might be too shallow – would you bake two if you were making a celebration cake (to be sugarpasted)?
(I have persisted with Madeira cake and am really pleased to have this down to a tee – thanks to your website. Just want to conquer chocolate cakes now!)
Also, in your quantity chart the basic quantity is for an 8″ round, as this mud cake recipe is for a 9″ round, do I have to add extra when calculating the multiples.
Thanks again – invaluable info on your sites.
Kate
Hi Kate
I’m pleased to hear you’re enjoying using our blog. To answer your questions:
I would just bake a deep mud cake, it may take a while to bake but I wouldn’t layer it.
If you put the 9in mud cake mix in an 8in tin you will just get a deeper cake that will take longer to bake. If this is the depth of cake you are after than just use the multiples given on my quanity chart. If it’s a little too deep then you will have to make adjustments!
Hope this helps
Lindy
Hi Lindy,
I just came across this recipe and will definitely give it a try. I’m pretty new to baking and seem to struggle with my chocolate cakes and have tried different recipes. They always seem to crumble when sliced. could i be baking them for too long?
Look forward to hearing from you!
Thanks
Anna
Hi!I tried Lindy’s chocolate cake recipe but feedback from the family said it was a bit dry and didn’t taste very chocolatey! Not sure what I did wrong? j Would it be ok to add glycerine as you do in the Madeira cake recipe and also use a higher cocoa content than the recipe states? Hope you can help!I will be making a 10″x 8″ oblong cake that will be filled with buttercream and covered with sugarpaste!So I thought I’d use the 10″ recipe!?
Thanks!
Eileen
Hi Eileen
We’re not clear whether you are using the chocolate mud cake recipe from here on the blog or the chocolate cake recipe from my books!!! However both should be moist and very chocolatey – use the best quality chocolate you can obtain – if you like really high cocoa content use that (some people find this too bitter!). Glycerine will help to add more moisture. Regards the amount of batter you will need for a 10in x 8in oblong, this is the same as a 9in square or 10in round cake!! Hope that makes sense.
Happy baking
Lindy
Hi Anna
Give this recipe a try and see how you get on – it’s very more-ish!
Lindy
Hi Lindy, Just wanted to say thanks for your prompt reply and for the very helpful tips which I will be trying out very soon!
Thanks!
Eileen
Hi Linda
I love your Madeira recipe and am just about to attempt your Chocolate Mud Cake Recipe but I notice there are no details about what filling you used. Did you use a chocolate buttercream or a chocolate ganache filling?
Many thanks – I always rely on your blog site for sensible, practical and reliable advice and tips!
Hi there, I was wondering if you’ve tried making a gluten-free version with gluten-free flour at all? I need to do one tier of a wheat-free chocolate cake for a wedding. Thanks!
Hi Lindy.
i have made your mud cake and it was delicious. I would like to try to make one for a birthday cake and cover it with sugar paste the only problem was that it didnt rise very much. would I have to increase the quantities to be able to level the top of the cake to 3″ deep like we do with the madeira cakes?
Thanks,
Wendy
We do not tend to use a filling in chocolate mud cake as it is already very rich and moist.
It is purely personal taste – if you do feel that you need a filling a ganache is slightly less sweet so will probably work better with this recipe.
Hi Wendy
The mud cake doesn’t rise that much, so yes you will need to increase the quanities or decrease the size of the tin you are using.
Good luck
Lindy
Hi Cass
I am sure gluten free flour would work here although I’ve not tried it, let us know the results if you do!
Hi there just thought I’d let you know that I made a mud cake with gluten free flour as my client was a Coeliac. I rang up the society to enquire what I need to do and they said replace like for like. The cake was awesome and my client said it tasted yummy and didn’t feel a difference at all. Hope this helps. Dee x
Thanks Deepika for passing on this information – so pleased to hear it was a sucess
Hi. I’ve made your mud cake many times now and everyone loves it. The only problem I’m having with it is that after it’s cooked, the underside of the cake sometimes has ‘holes’ in it. Sometimes they are just small dents which is fine, but other times they are about the size of a large egg! It almost looks like a big air hole but with the mix being very much a batter I can’t understand it? Have you any idea why this is happening?
Thanks,
Suzanne
Hello Suzanne,
This is not a problem that we have experienced with this cake recipe.
Holes can be caused by overmixing, or unevenly or insufficiently folding in the flour.
The mixture should be soft and dropping after the flour is folded in, and if it is too dry, pockets of air can get trapped.
This also happens if the flour and raising agent are not sifted together thoroughly.
Another method we have heard of to solve this problem is raising the filled cake tin to about six inches above a hard surface and allowing it to drop. You eliminate any trapped air bubbles in the batter that can create large holes in a finished cake.
I do hope this helps
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