mud cakes?

Baking By steffiessweet_sin_sations Updated 8 Jul 2011 , 4:08am by Bluehue

Bluehue Posted 27 Oct 2010 , 5:14pm
post #31 of 61
Quote:
Originally Posted by tmelrose

Is the dark choc mud cake similiar to a devil's food, just a deep chocolate cake?

A chocolate Mudcake is moist and dense.
Don't compare it to another type of chocolate cake - because every chocolate cake recipe has a different texture.
Its like a Vanilla Sponge is different to a Vanilla Cake....

Bluehue


Steph where are you in Oklahoma? I'm an okie too out of Broken Arrow.


tania9 Posted 27 Oct 2010 , 5:33pm
post #32 of 61

Don't you sleep either bluehue? lol

never tried a mudcake with coconut milk, might have to give it a go.
I love the thick, dense texture of a mudcake!

steffiessweet_sin_sations Posted 27 Oct 2010 , 6:26pm
post #33 of 61

i am in mwc! by tinker, i have family in owasso and claremore!! how cool! and its almost a brownie texture, it is amazing!

crazyladybaker Posted 27 Oct 2010 , 8:54pm
post #34 of 61

I am making the choc now. It is funny that you can't taste the coconut milk. I just stuck my finger in that chocolate mixture. It is thick and sweet but if I didn't know the coconut milk was in there I would never have guessed it.

tmelrose Posted 27 Oct 2010 , 10:46pm
post #35 of 61

Hmm maybe I'll have to try this out. Now where to find coconut milk in Oklahoma that's another question. Steph your family's not too far away!

steffiessweet_sin_sations Posted 28 Oct 2010 , 12:07am
post #36 of 61

tmel, walmart has it, also homeland. should be right by the powdered milk and jello!! i know when we go up i will have to msg u and stop by!!!

KATHIESKREATIONS Posted 28 Oct 2010 , 12:36am
post #37 of 61

icon_smile.gif Finally, after hearing all about Mud Cakes, I know what they are! Thank you so much, Bluehue for posting. I can't wait either to try out your recipes. Now, converting your grams, etc. to USA measurements will be the trick. icon_cry.gif I have never been good with math, so wish me luck on this one. thumbs_up.gif

crazyladybaker Posted 28 Oct 2010 , 1:25am
post #38 of 61

YUM! I just now got to taste one of these cupcakes and they are really wonderful. I tried a warm one right out of the oven and after the first bite I ran to get a glass of milk.
You can't taste coconut at all. This is my first mud cake.

The texture is more dense than my other fudge type cakes and it has a different sweetness. Probably from the coconut milk. They are very rich and super moist. I haven't decided on what kind of frosting or ganache to put on them yet.

They did not dome and I am thankful for that because I am needing a flat surface on the tops. The second batch is in now in the oven and I filled the liners 3/4 the way full on this batch.

Thanks again for sharing the recipe, it's a keeper! thumbs_up.gif

Bluehue Posted 28 Oct 2010 , 1:36am
post #39 of 61

@ tania9 - lollllll, i get a few hours here and there - icon_wink.gif
Was up late as i was downloading pictures from my camera to my pc...
Yes, do try the recipe - i am sure you will enjoy it.

@ crazyladybaker - hope you try one 24 hours after they are made - they are denser ... best thing is - they are great to make 2 days ahead of time as the flavour matures - go with a ganache top - icon_smile.gif

@KATHSKREATIONS - scroll back a page or two and you wil see two links to excellant convesion charts...that will make it so easy for you. thumbs_up.gif



Bluehue

crazyladybaker Posted 28 Oct 2010 , 2:23pm
post #40 of 61
Quote:
Originally Posted by LisaPeps

Hi Steph,

Just curious, how many cupcakes did the dark chocolate batter yield? I have a "go to" chocolate cupcake recipe, however I had some issues with the last batch so wouldn't mind giving this one a go.

TIA



I got 24 out of this recipe.

Bluehue Posted 28 Oct 2010 , 2:29pm
post #41 of 61
Quote:
Originally Posted by Bluehue

I get 24 cupcakes from that batch of batter - thats using 1/3 cup measuring cup for each one.

Bluehue




@ crazylazybaker -

I had posted the above link back a page -
Good that you also get 24 - your cupcases must be similar size to mine.

Bluehue

LisaPeps Posted 28 Oct 2010 , 8:03pm
post #42 of 61

I made the white chocolate one... so so yummy. Thanks again Blue icon_smile.gif

Now to tackle the dark choc once I've finished my current cake task!

Bluehue Posted 29 Oct 2010 , 12:57am
post #43 of 61

Glad you llike it - a very handy recipe to have.
You can add different things to it...
Cherry ripe peices , peppermint chocolate, orange chocolate & zest etc etc etc.

Bluehue icon_smile.gif

steffiessweet_sin_sations Posted 29 Oct 2010 , 3:11am
post #44 of 61

what about peanut butter? have u tried it with peanut butter? i am making some now, so i will try it. the first batch kinda fell apart on top, did i do something wrong? last time they didnt do that!

steffiessweet_sin_sations Posted 29 Oct 2010 , 3:12am
post #45 of 61

oh and i wanted to know if u wanted to add frt to the choc one, strawberries, how would u adjust for that?

Bluehue Posted 29 Oct 2010 , 6:33am
post #46 of 61
Quote:
Originally Posted by steffiessweet_sin_sations

what about peanut butter? have u tried it with peanut butter?

icon_eek.gificon_surprised.gif No.
LOLLL that is such an American thing to do - we put peanut butter on bread or toast and occassionally make a peanut butter biscuit or slice - but i have never gone near a cake with a spoon full of peanut butter icon_lol.gificon_lol.gif

i am making some now, so i will try it. the first batch kinda fell apart on top, did i do something wrong? last time they didnt do that!
Are you talking cupcakes?
Sorry, but can you explain a bit more -
Did they just crumble by them selves - or..............?




Re putting strawberries in the batter...Wash the strawberries making sure you leave the little leaves are still attached...as that way no extra water/moisture get in to them...
Then just slice/dice them up and stir through your batter very gently with a spatular just before you pour it into the pan.
Cooking time you don't have to adjust - as they will break down a bit due to the heat...

Bluehue

steffiessweet_sin_sations Posted 29 Oct 2010 , 3:49pm
post #47 of 61

LOL ok, ok about the peanut butter!!! i knew it was kinda an american thing! thanks for the info on strawberries. and no they didnt fall apart because i tried to put peanut butter in them! LOL i was thinking about it.....but no they fell apart all on their own!!! just the tops. but still just as yummy!!!

Bluehue Posted 29 Oct 2010 , 4:25pm
post #48 of 61
Quote:
Originally Posted by steffiessweet_sin_sations

LOL ok, ok about the peanut butter!!! i knew it was kinda an american thing!
I sit here shaking and shuddering at the thought of walking towards my bowl of batter with an armed spoon of peanutbutter - lolllllllllllll

thanks for the info on strawberries.....your welcome icon_smile.gif

and no they didnt fall apart because i tried to put peanut butter in them!
lolll

LOL i was thinking about it.....but no they fell apart all on their own!!! just the tops. but still just as yummy!!!
How odd that they did that- haven't had that happen - hmmm, now you have me mystified.. icon_confused.gificon_confused.gificon_redface.gif


Bluehue
.


cabecakes Posted 29 Oct 2010 , 4:56pm
post #49 of 61

I can't be converting the Dark Chocolate Mud Cake right (Bluehue's recipe). According to what I figured, there is only 7 ounces total of flour in it. Is this correct?

Bluehue Posted 29 Oct 2010 , 5:27pm
post #50 of 61
Quote:
Originally Posted by cabecakes

I can't be converting the Dark Chocolate Mud Cake right (Bluehue's recipe). According to what I figured, there is only 7 ounces total of flour in it. Is this correct?




In the dark chocolate mud cake there is.....
3/4 cup self raising flour
1 cup plain flour


1 australian cup = 8ounces.


Bluehue

steffiessweet_sin_sations Posted 29 Oct 2010 , 6:36pm
post #51 of 61

blue how long do u bake the cupcakes, i baked them for 22min. thats when they bounced back and looked done.

All4Show Posted 29 Oct 2010 , 6:51pm
post #52 of 61
Quote:
Originally Posted by KATHIESKREATIONS

icon_smile.gif Finally, after hearing all about Mud Cakes, I know what they are! Thank you so much, Bluehue for posting. I can't wait either to try out your recipes. Now, converting your grams, etc. to USA measurements will be the trick. icon_cry.gif I have never been good with math, so wish me luck on this one. thumbs_up.gif


Google it!! You will have your answer.

jemchina Posted 9 Nov 2010 , 6:30pm
post #53 of 61
Quote:
Originally Posted by Bluehue

This is the recipe i use for a Dark Chocolate Med icon_smile.gif



Drk Chocolate Mud Cake




this is the conversion chart i use when making recipes from other countries-I find it the best one...
http://www.dianasdesserts.com/.....asures.cfm

Makes 1 8 inch round or 2 x 6 inch round or cupcakes


Ingredients

250g unsalted butter
1 Tablespoon instant coffee powder
1 & 2/3 cup coconut milk
200g dark chocolate
2 cups caster sugar
3/4 cup self raising flour
1 cup plain flour
1/4 cup cocoa powder (I use Dutch cocoa)
2 eggs
2 teaspoons vanilla extract







Bluehue..thanks for this fantastic recipe just made it, and could not resist tasting one warm from the oven. These were my variantions and results. I did not have dark chocolate so I used semi-sweet instead, but I did have dark cocoa so I used that for the 1/4 cp of powdered cocoa. For instant coffee I did not have anything other than some instant hazelnut coffee, so I used that.

I baked at 300 F for 35 min and it yield 15 jumbo cupcakes. I have not frosted them yet, any suggestions for what type of B/C or frosting to use on these?

They taste fine without it too. I can imagine some vanilla bean ice cream on top of one of these warm brownies yumm icon_lol.gif

steffiessweet_sin_sations Posted 9 Nov 2010 , 7:20pm
post #54 of 61

jem i have used both ganache and buttercream and both are good

auzzi Posted 13 Nov 2010 , 8:51am
post #55 of 61

Translation:-

250g ~ 2 sticks US unsalted butter
1 Tablespoon AU ~ 4 teaspoons instant coffee powder
1 2/3 cup AU ~ 14 oz tin ~ 1 3/4 cups US coconut milk
200g ~ 7 squares US ~ 7 oz dark chocolate
2 cups AU ~ 2 1/4 cups US caster [superfine but granulated will do] sugar
3/4 cup AU ~ 1 cup US less 1 tablespoon US self raising flour
[add 1 1/4 ts baking powder plus 1/4 ts salt to all purpose flour for a self rising flour substitute]
1 cup AU ~ 1 cup US plus 2 tablespoons US plain [all purpose] flour
1/4 cup US cocoa powder
2 eggs [2 oz size]
2 teaspoons vanilla extract

jemchina Posted 13 Nov 2010 , 12:27pm
post #56 of 61
Quote:
Originally Posted by auzzi

Translation:-

250g ~ 2 sticks US unsalted butter
1 Tablespoon AU ~ 4 teaspoons instant coffee powder
1 2/3 cup AU ~ 14 oz tin ~ 1 3/4 cups US coconut milk
200g ~ 7 squares US ~ 7 oz dark chocolate
2 cups AU ~ 2 1/4 cups US caster [superfine but granulated will do] sugar
3/4 cup AU ~ 1 cup US less 1 tablespoon US self raising flour
[add 1 1/4 ts baking powder plus 1/4 ts salt to all purpose flour for a self rising flour substitute]
1 cup AU ~ 1 cup US plus 2 tablespoons US plain [all purpose] flour
1/4 cup US cocoa powder
2 eggs [2 oz size]
2 teaspoons vanilla extract




oops I used the original recipe with the US measuring cups thinking it had already been converted. Oh well turned out fantastic any how> I did weight the butter and chocolate...but I guess since I used semi sweet it didn't matter that I did not have that extra 1/4 of sugar. I'll have to give it a go again and see how different it comes out.

Bluehue Posted 13 Nov 2010 , 1:23pm
post #57 of 61
Quote:
Originally Posted by auzzi

Translation:-

250g ~ 2 sticks US unsalted butter = 2.205 sticks
1Tablespoon AU ~ 4 teaspoons instant coffee powder=3 teaspoons1 2/3 cup AU ~ 14 oz tin ~ 1 3/4 cups US coconut milk
200g ~ 7 squares US ~ 7 oz dark chocolate
2 cups AU ~ 2 1/4 cups US caster [superfine but granulated will do] sugar
3/4 cup AU ~ 1 cup US less 1 tablespoon US self raising flour
[add 1 1/4 ts baking powder plus 1/4 ts salt to all purpose flour for a self rising flour substitute]
1 cup AU ~ 1 cup US plus 2 tablespoons US plain [all purpose] flour
1/4 cup US cocoa powder
2 eggs [2 oz size]
2 teaspoons vanilla extract


Australian tablespoons = 20 ml = 4 teaspoons
American tablespoons = 15 ml =3 teaspoons

250 Australian grams of butter = 2.205 American sticks of buttr
...1 stick of butter = 113.4 Australian grams


Bluehue


steffiessweet_sin_sations Posted 13 Nov 2010 , 8:42pm
post #58 of 61

i measured by wt, turned out amazing, so i think its pretty close!

Bluehue Posted 14 Nov 2010 , 1:44am
post #59 of 61

Glad you enjoyed...

Bluehue icon_smile.gif

baking_fool Posted 8 Jul 2011 , 2:42am
post #60 of 61

I just read through this thread and it was awsome, I just wanted to know, when you say it is best on the third day do you just let the cake sit out for three days or do you freeze it?

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