steffiessweet_sin_sations Posted 24 Oct 2010 , 4:39am
post #1 of

ok, i know i am pretty new to this, and i am in america, but what is a mud cake, the only mud cake i know is a mississippi mud cake my sis makes at christmas. what is a mud cake and how is it used in wedding cuppies??

60 replies
noahsmummy Posted 24 Oct 2010 , 4:59am
post #2 of

mud cake is just a very dense heavy chocolate cake.

not sure about it being used in cupcakes.. but its very popular here in aust..

Bluehue Posted 24 Oct 2010 , 5:03am
post #3 of

Mud cupcakes are my most often requested - both dark chocolate ones and white chocolate ones.

Best thing about them is that they don't dry out as quick as other cupcakes.


Bluehue

LisaPeps Posted 24 Oct 2010 , 5:59am
post #4 of

With White chocolate mudcakes have you ever had it turn weird in the middle?? I can't describe it... It looks under cooked but it is definitely cooked because it was right by the flower nail I cooked with. I think it is too much moisture perhaps?? It was the planet cake recipe... Which ones do you use?

mcaulir Posted 24 Oct 2010 , 6:03am
post #5 of

You can use mudcakes as cupcakes. Just use the same recipe.

Mud cakes are very rich in the centre and can look very moist. They are cooked though. I wasn't a big fan of the planet cake recipe from their book. I thought it was a bit tasteless compared to other mudcake recipes I've tried, although they do develop in flavour over a few days.

Bluehue Posted 24 Oct 2010 , 6:15am
post #6 of

LisaPeps
Thats why i always leave the mudcakes in the pan for at least 10 minutes - so as the *settle* once out of the oven - unlike a normal chocolate or vanilla cake.
I do know what you mean tho... thumbs_up.gif



White chocolate mud cake

250g butter
250g white chocolate
1 1/2 cups sugar
200mls water
.......Melt all of these together in a saucepan

.......then

1 cup SR flour...sifted
1 3/4 cup plain flour...sifted
2 eggs...
1/2 cup sourcream
AND I ADD I TEASPOON OF VANILLA PASTE - WHICH WASN'T IN THE ORIGINAL RECIPE.,,,,makes a differance - thumbs_up.gif

......Mix into chocolate mixture.

Bake at 160C for up to 2 hours - this is for a 10" round cake tin but will all depend on tin used and your oven

I use this for cupcakes and cakes
My oven is fan forced so i knock the temp own during the last 45 mins.


Bluehue

LisaPeps Posted 24 Oct 2010 , 10:33am
post #7 of

Thanks so much blue icon_biggrin.gif

Bluehue Posted 24 Oct 2010 , 11:02am
post #8 of

icon_smile.gif your very welcome.

steffiessweet_sin_sations Posted 25 Oct 2010 , 12:28am
post #9 of

thanks guys, blue i am gonna try this recipe! for the chocolate u just use a dense moist chocolate cake? i have a good chocolate recipe i use, actually its the choc mayo cake, turns out great! but i kept seeing mud cakes i just never knew what they were!

steffiessweet_sin_sations Posted 25 Oct 2010 , 12:30am

oh one more question...blue what is sr flour?

Bluehue Posted 25 Oct 2010 , 2:05am
Quote:
Originally Posted by steffiessweet_sin_sations

oh one more question...blue what is sr flour?



SR flour = Self Rasing Flour.

We have
Plain Flour
Self Raising Flour
Cake Flour.


http://www.bestrecipes.com.au/glossary/Self-raising-flour-L299.html

Bluehue icon_smile.gif

steffiessweet_sin_sations Posted 25 Oct 2010 , 2:25am

oh ok, i got that! thanks

Bluehue Posted 25 Oct 2010 , 2:48am

icon_smile.gifthumbs_up.gif

steffiessweet_sin_sations Posted 25 Oct 2010 , 8:42pm

blue, if i wanted to make this a chocolate not white choc would i just use reg chocolate?

Bluehue Posted 26 Oct 2010 , 2:43am

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




Method

1. Preheat oven to 150C A SLOW OVEN FOR US IS = 150c = 275/300F
And Line tins with baking paper.

2. Combine butter, coffee powder, coconut milk, chocolate and sugar in a saucepan and stir until melted. Set aside to cool to room temperature.

3. Sift dry ingredients in a bowl, add chocolate mixture, whisk until combined. Add eggs and vanilla, whisk.
.
4. Pour into tins

5. Bake in slow oven for about 1hr and 45 minutes.

6. Remove from oven and cool in tin.

This cake improves each day and is at its peak on about day 3. It also freezes really well

Bluehue

steffiessweet_sin_sations Posted 26 Oct 2010 , 3:09am

wow, coconut milk? cool! sounds yummy!!! i am gonna try this one this wk!! will let u know how it turns out! thanks so much! do u use buttercreme for frosting or a ganache? and does the coconut flavor stand out?

Bluehue Posted 26 Oct 2010 , 3:21am
Quote:
Originally Posted by steffiessweet_sin_sations

wow, coconut milk? cool! sounds yummy!!! i am gonna try this one this wk!! will let u know how it turns out!

Hope you like it

thanks so much!
Your welcome

do u use buttercreme for frosting or a ganache?
Either Milk or Dark Chocolate Ganache...I don't like the Buttercream taste with Mud Cakes.
They really are more suited to Ganache...otherwise you have a huge conflict of tastes which doesn't do either justice - IYKWIM
Buttercream isn't something widely used over here - we find it too fatty ....again IYKWIM.
It is however used for swirling on cupcakes - more so the chocolate Buttercream.
..

and does the coconut flavor stand out?
No, actually you will be lucky if you can taste it really - its more or less there for moisture...i guess if you wanted more of a coconut flavour you could add a few drops of coconut flavouring.

ENJOY

Bluehue


Karen421 Posted 26 Oct 2010 , 12:02pm

I couldn't get the conversion link to work, would this one be ok?

http://www.cathyskitchen.energyaustralia.com.au/articles/weights_and_measures_conversion

Bluehue Posted 26 Oct 2010 , 12:40pm
Quote:
Originally Posted by Karen421

I couldn't get the conversion link to work, would this one be ok?

http://www.cathyskitchen.energyaustralia.com.au/articles/weights_and_measures_conversion





Yes, that will work fine thumbs_up.gif
The first two columns are imperial -
and the last two show what your measurements would be for me (metric)

Happy Baking

Bluehue

steffiessweet_sin_sations Posted 26 Oct 2010 , 11:28pm

i just made the dark chocolate ones, and omg, i almost fell over!!!! they are the most delicious cupcakes i have ever had!!!! thank you blue sooo very much!!! my waist line doesnt appreciate it but boy i do!!!!

LisaPeps Posted 26 Oct 2010 , 11:44pm

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

Bluehue Posted 27 Oct 2010 , 12:21am
Quote:
Originally Posted by steffiessweet_sin_sations

i just made the dark chocolate ones, and omg, i almost fell over!!!! they are the most delicious cupcakes i have ever had!!!! thank you blue sooo very much!!! my waist line doesnt appreciate it but boy i do!!!!




icon_lol.gificon_lol.gificon_lol.gif
Glad you like it - it is delish isn't it?
Sorry about your waistline - icon_redface.gificon_lol.gificon_lol.gif
Goodbye waitline - helloooooooo mud. icon_lol.gificon_lol.gif

Bluehue

steffiessweet_sin_sations Posted 27 Oct 2010 , 1:09am

lisa, i dont really know because i made 2 6' rounds and then used the rest for cuppies, made about 8. i am gonna try the whole recipe for cuppies thurs for a friends party so will know then. u should try it, it is to DIE for!!!!

Bluehue Posted 27 Oct 2010 , 1:39am

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

Bluehue

steffiessweet_sin_sations Posted 27 Oct 2010 , 3:40am

ty blue if u dont mind, i would like to use this as my go to choc, with credit to u of course!!!

Bluehue Posted 27 Oct 2010 , 8:06am
Quote:
Originally Posted by steffiessweet_sin_sations

ty blue if u dont mind, i would like to use this as my go to choc, with credit to u of course!!!




That s very kind of you to say - but please - don't bother passing credit on to me - it is after all - just a cake batter that makes a very delish and mourish cake/cupcakes.
Happy to have shared with you and anyone else reading this thread.

icon_lol.gificon_lol.gif Life is too short to get bent out of shape over batter and giving credit..................Just enjoy icon_smile.gificon_smile.gif


..........and no licking the beaters - remember the waistline icon_wink.gificon_lol.gificon_lol.gificon_lol.gif

Bluehue icon_smile.gif

sweetmonkeycheese Posted 27 Oct 2010 , 3:37pm

watching so i have link to recipe

crazyladybaker Posted 27 Oct 2010 , 3:46pm

I am going to make the dark chocolate version tonight for a bake sale. Can't wait to try this. thumbs_up.gif

tmelrose Posted 27 Oct 2010 , 4:30pm

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

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

megandeann Posted 27 Oct 2010 , 4:57pm

ya know...I was wondering the same thing about mud cakes....glad to now be informed!

Thank you for the recipes as well, they sound spectacular!

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