Just a heads up for anybody using the Planet Cake Chocolate Mudcake recipe from their first book.
There is a MISTAKE.
In the ingredient list it states :- 480g or 1lb1ox or 1-3/4cups of caster sugar
1-3/4 cups of caster sugar is only equal to 385grams
I don't use this recipe but is is virtually identical to the one in The Essential Guide to Cake Decorating- which uses 480g or 15ounces (but has NO cup measurement) so I suspect if you use the grams you should be right.
Okay I have two questions for all you fab bakers out there -- First, is mud cake a good scratch cake for carving? Or would you recommend something different?
Second, on the egg yolks and egg whites -- I'm into "weighing" everything lately, including egg whites. Is there a chart as to how much 3 or 4 (or however many) egg whites should weigh?
Mudcake is probably all I use for my cakes. People LOVE it. They say it is the best mud cake they have ever had. It is easy to make, great for stacking, great for carving, I can make it several days in advance and it still taste great (in fact it tastes best on the 4th day). I also replace the liquid to make several variations(lemon poppyseed and strawberry) and the cake is so good it does not need a filling. In fact the more simple the better. Here is the recipe I use which is fantastic
350 g dark chocolate or white chocolate
225 g butter
600 mls water
3 eggs
400 g self rising flour
400 g caster sugar
Line a 9" round pan (can use any size but ingredient amounts vary). Heat oven to fan bake, 165 degrees C, Place chocolate, butter and water in a pan and heat on low heat until melted, stirring constantly. Take off heat and cool. Once cooled slightly whisk eggs and add liquid mixture to eggs slowly while still whisking. Add flour and sugar and whisk until combined. Don't over mix (there will be white lumps of flour but these will be cut off when you cut top off the cake). Bake for anywhere from 40 minutes to 1 1/2 hours. (totally varies on oven and what mixture you are using). When wooden skewer comes out clean it is done. This is very forgiving recipe so just bake until its finished.
Really important to note - you need to line the pan as well as place baking paper on top as this will keep mudcake from cracking and will keep it evenly baked. I cover cake in ganache and it is AMAZING. It tastes a little watery first day but gets better until the 4th day it is at its best. Can easily be made into cupcakes. I get 36 out of this recipe.
If you want lemon poppyseed (replace 1/3 of liquid with lemon juice, use white chocolate and add 1/4 cup of poppyseeds - add lemon zest for a more tart flavour)
Quote:
Mudcake is probably all I use for my cakes. People LOVE it. They say it is the best mud cake they have ever had. It is easy to make, great for stacking, great for carving, I can make it several days in advance and it still taste great (in fact it tastes best on the 4th day). I also replace the liquid to make several variations(lemon poppyseed and strawberry) and the cake is so good it does not need a filling. In fact the more simple the better. Here is the recipe I use which is fantastic
350 g dark chocolate or white chocolate
225 g butter
600 mls water
3 eggs
400 g self rising flour
400 g caster sugar
Line a 9" round pan (can use any size but ingredient amounts vary). Heat oven to fan bake, 165 degrees C, Place chocolate, butter and water in a pan and heat on low heat until melted, stirring constantly. Take off heat and cool. Once cooled slightly whisk eggs and add liquid mixture to eggs slowly while still whisking. Add flour and sugar and whisk until combined. Don't over mix (there will be white lumps of flour but these will be cut off when you cut top off the cake). Bake for anywhere from 40 minutes to 1 1/2 hours. (totally varies on oven and what mixture you are using). When wooden skewer comes out clean it is done. This is very forgiving recipe so just bake until its finished.
Really important to note - you need to line the pan as well as place baking paper on top as this will keep mudcake from cracking and will keep it evenly baked. I cover cake in ganache and it is AMAZING. It tastes a little watery first day but gets better until the 4th day it is at its best. Can easily be made into cupcakes. I get 36 out of this recipe.
If you want lemon poppyseed (replace 1/3 of liquid with lemon juice, use white chocolate and add 1/4 cup of poppyseeds - add lemon zest for a more tart flavour)
if i want to add malibu how much would i add and do i have to add or replace anything
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I never made a mud cake and have been wanting to try the recipe. How does this cake hold up for wedding cakes? I would like to try a mud cake recipe.. I need to look it up... thanks for the idea. Im going to keep a look out for the while mudcake recipe.. see if that worth trying too
I used the Planet Cake Chocolate Mud Cake for my sisters wedding cake. (Not the white chocolate cake recipe). It worked well although I didn't need to use dowels because of my cake stand.
The additional thing is a few months before the wedding I cooked off a number of different cake recipes cut into portions and covered them in marzipan and fondant icing.
Over the weeks I tested them with a panel of friends and family. The one that lasted the longest was the Planet Cake Chocolate Mud Cake Recipe. We stopped testing at 8 weeks and it was still tasting fresh. With this knowledge I knew I could bake this cake and take my time over the decoration once it was covered in sugarpaste.
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Okay I have two questions for all you fab bakers out there -- First, is mud cake a good scratch cake for carving? Or would you recommend something different?
Second, on the egg yolks and egg whites -- I'm into "weighing" everything lately, including egg whites. Is there a chart as to how much 3 or 4 (or however many) egg whites should weigh?
I would recommend a maderia cake for carving. Planet Cake has a basic Maderia cake that works every time and is good for carving.
AI think mud cake is a great sturdy cake for carving. It's quite dense and stable so you can produce crazy shapes with it.
In terms of egg yolk and white weights, in a commercial pastry kitchen we weighed everything. For the large Australian eggs which are 59g each, we would get about 50g egg without shell; of this, roughly 30g was white and 20g was yolk. Why don't you get in the habit of weighing the next few dozen eggs you separate, and get a feel for the average weight of the parts of your eggs? Then if you need 120g of white, you know you will need about 4 eggs.
Sorry about the metric measurements - I'm used to working in grams. A rough conversion is for 2 oz eggs, there's 1 oz white and 2/3 oz yolk. That's very rough though!!!
I use this recipe all the time...and is always a hit a very moist mud cake ... I cover with chocolate ganache and fondant....this is my favourite cake recipe.
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