Cathie's Mud Cake

A community recipe by Lorelle

Not tested or verified by Nigella.com

Introduction

The name of this cake is as I found it - it's actually one of those fantastic "got this from a friend of a friend of a friend of mine" kind of recipes! If you really want to know its origins, it's from the sister in law of my bosses wife....we are all teachers and love to cook and so after I tasted this cake ( which was the recipe she used for her neice's wedding cake this past January) I HAD TO HAVE IT! Rich, fudgy and decadent, its worth it on taste alone but its basically a melt and mix style cake that is so easy my 11 year old son made it for my birthday. I included two chocolate ganaches..one white and one dark.....oh!! the burden of choice!

Ingredients

Serves: 12

Metric Cups

150 grams dark chocolate (broken)
500 millilitres caster sugar
1 tablespoon instant coffee
83 millilitres whiskey
375 millilitres plain flour
63 millilitres self-raising flour
63 millilitres baking cocoa
2 medium eggs (lightly beaten)
white chocolate ganache
125 millilitres cream
300 grams white chocolate (chopped)
250 grams unsalted butter (cut into pieces)
250 millilitres water (hot)

5 ounces bittersweet chocolate (broken)
17½ fluid ounces superfine sugar
1 tablespoon instant coffee
2⅞ fluid ounces whiskey
13⅙ fluid ounces all-purpose flour
2⅕ fluid ounces self-rising flour
2⅕ fluid ounces baking cocoa
2 medium eggs (lightly beaten)
white chocolate ganache
4⅖ fluid ounces cream
11 ounces white chocolate (chopped)
9 ounces unsalted butter (cut into pieces)
8⅘ fluid ounces water (hot)

Method

Cathie's Mud Cake is a community recipe submitted by Lorelle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 160ºC Grease and line cake pan.

Combine butter, chocolate, sugar, coffee, whiskey and water into saucepan and stir over low heat until chocolate is melted and mixture is smooth.

Allow to cool until lukewarm, transfer this to a large bowl. Add and mix in slowly the sifted flours and cocoa, then the eggs. ( can use mixmaster on slow).

Pour into prepared pan, put in oven and bake 75 minutes or until a toothpick inserted comes out clean. Let cake stand for 10 minutes.

Turn onto wire rack to cool. Decorate as desired, but I use the white chocolate ganache. Cake will keep for a week, but is suitable for freezing.

GANACHE METHOD: Bring the cream to boil in a small saucepan, pour over chocolate in small bowl and stir until chocolate melts. Cover and refrigerate, stirring occasionally until mixture is spreadable. ( approx 30 mins)

Dark Chocolate Ganache: 125ml cream and 400g dark chocolate using same method. ENJOY!

Preheat oven to 160ºC Grease and line cake pan.

Combine butter, chocolate, sugar, coffee, whiskey and water into saucepan and stir over low heat until chocolate is melted and mixture is smooth.

Allow to cool until lukewarm, transfer this to a large bowl. Add and mix in slowly the sifted flours and cocoa, then the eggs. ( can use mixmaster on slow).

Pour into prepared pan, put in oven and bake 75 minutes or until a toothpick inserted comes out clean. Let cake stand for 10 minutes.

Turn onto wire rack to cool. Decorate as desired, but I use the white chocolate ganache. Cake will keep for a week, but is suitable for freezing.

bittersweet chocolate Ganache: 125ml cream and 400g bittersweet chocolate using same method. ENJOY!

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What 1 Other has said

Im not sure why but this cake did not work out... it seem like it had WAY too much butter and it didnt rise at all... :(

Posted by maddee44 on 2nd November 2012

Introduction

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