Tittle : CHOCOLATE MUD CAKE WITH MILK CHOCOLATE FROSTING
link : CHOCOLATE MUD CAKE WITH MILK CHOCOLATE FROSTING
CHOCOLATE MUD CAKE WITH MILK CHOCOLATE FROSTING
This is the BEST Chocolate Mud Cake recipe. Perfectly moist with plenty of chocolate flavour, it’s a super easy cake to make and the milk chocolate frosting just puts it over-the-top.
Fudgy-licious cake right here 👆🏻
If you’re on the hunt for a deliciously rich chocolate mud cake with a fudgy chocolate-laden centre and a creamy milk chocolate frosting, I’ve got you covered.
This is the chocolate cake of your dreams.
I love chocolate cake. ❤️ And this year has been the year of chocolate cake for me. First I shared with you my recipe for a deliciously easy Dairy Free Chocolate Cake. Next came my all-time favourite Flourless Chocolate Cake.
Just last month, I shared with you my Chocolate Buttermilk Cake and now we’re moving on to deliciously rich Chocolate Mud Cake.
It took quite a bit of testing to get this cake just right, but I’m so happy with the result. This cake has just the right amount of cake and just the right amount of fudge. While I love a soft and fluffy chocolate cake, I wanted this one to be different.
I wanted a crumb that sticks to your fork. I wanted a cake that had almost a brownie-like texture in parts, but I didn’t want a brownie and I didn’t want a regular chocolate cake. I wanted something special. And I found it.
With real dark chocolate and cocoa powder in the cake batter, this cake is laden with chocolate flavour. To complement the rich fudgy centre, I added a smooth and creamy milk chocolate frosting made with real chocolate.
If you have a choco-holic in your family, you need to try this cake. Not only is it delicious, but it’s very easy to make. The cake comes together with a bowl and spoon – you don’t even need an electric mixer.
My only advice for that perfectly dense and fudgy centre is to make sure you don’t overcook the cake. The more it cooks, the less fudgy it will become. My Chocolate Mud Cake takes about 55 minutes to 1 hour to cook, but I recommend checking your cake from about 50 minutes onwards.
Every oven is different, so it’s important to work out what timing works before for you.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below.
CHOCOLATE MUD CAKE WITH MILK CHOCOLATE FROSTING
DESCRIPTION
Deliciously fudgy chocolate mud cake topped with milk chocolate frosting.
INGREDIENTS
Chocolate mud cake
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
200 grams (1 and 1/3 cup) good quality dark chocolate
300 grams (2 cups) caster sugar
45 grams (1/4 cup) brown sugar
4 large eggs
40 grams (1/2 cup) cocoa powder
210 grams (1 and 1/2 cups) plain flour
1/2 teaspoon baking soda
120 ml (1/2 cup) milk
1 teaspoon vanilla extract
Milk chocolate frosting
115 grams (1/2 cup / 1 stick) unsalted butter
250 grams (2 cups) icing or powdered sugar
1 tablespoon cocoa powder
100 grams (2/3 cup) milk chocolate
2 tablespoons milk
INSTRUCTIONS
Preheat the oven to 150 C (300 F). Grease and line a 9 inch round springform cake tin with baking or parchment paper.
In a microwave-safe bowl, add butter and dark chocolate. Melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly – just a minute or two.
Add sugars to chocolate mixture and stir. Add eggs. Mix to combine. Add cocoa powder, flour and baking soda and mix gently. Add milk and vanilla. Stir until chocolate batter is combined and smooth. It will be quite thick – this is ok.
Pour cake batter into prepared cake tin. Bake for approximately 50-60 minutes or until cake no longer wobbles in the middle. Try not to over bake as you want the cake to be moist in the middle. Leave to cool completely in the cake tin.
To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
Add half the sugar, cocoa powder and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top of the cake using a spatula.
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