I keep reading about mudcakes on this site? They sound wonderful, what are they?
Thanks,
Julie

Anyone?

Thanks,
Julie

I am wondering too

The only mud cake I know is Mississippi Mud Cake. It is an extremely rich chocolate cake that is really more like a brownie.

I asked this same question just a few days ago. I don't know how to post the tread, but it is in the general forum.

They are popular in Australia. Nati provided a recipe that I am going to try tonight.

From what I understand, they're just really dense, rich, moist cakes. I'm planning on trying Nati's recipe tomorrow. Hamie: let us know how yours turns out tonight!

Let's see if this works. This thread contains a recipe for caramel mudcake cupcakes.
http://cakecentral.com/cake-decorating-ftopict-13269-mud.html+cake

luck
Nati
PS: Let me know how you go with your light mud cupcakes.

Mud Cakes are the BEST!!
They are very thick, rich moist cakes, I haven't looked at Nati's recipe yet but will do. I love the Caramel Mud, but you can also have White Chocolate, Milk & Dark Chocolate.
I will dig out some of my recipe's & post them soon..

cakewiz, the caramel mudcake recipe i posted is one i modified to suit cupcakes, to make them a bit lighter.
They turned out really nice, they're for a cupcake wedding cake. I have a few others, but i dont like my mudcakes to be overly heavy, so i add a bit more self raising flour than is required, still they are heavy enough that they are excellent for cake sculpting.
cheers
Nati

My gosh- Mud cakes are the best chocolate cakes EVER!!!. If you havent tried them- seriously you are missing out. They are hugely popular for birthdays, and weddings over here in Australia, and relatively easy to work with as well. They are generally covered with ganache. Available as already mentioned in heaps of combinations of chocolate, white choc., caramel, marble, and even with cherry ripe swirled through.
Heres a recipie that I always use. Its actually the only one that Ive ever used, pretty good people say (im not a cake eater really)

CHOCOLATE MUDCAKE

1 cup plain flour
1 cup self raising flour
1/2 cup good quality dark cocoa powder
1/2 teaspoon bicarb soda (baking powder)
2 1/2 cups sugar
250g dark chocolate, chopped
250g butter
3/4 cup hot water
1/2 cup buttermilk
2 tablespoons oil
2 tablespoons coffee powder or granules
4 eggs

1. sift flour, cocoa and soda into bowl. Stir in sugar
2. melt chocolate and butter in pan until smooth. Add and stir in water
3. gradually stir in choc. mixture to dry ingredients
4. whisk buttermilk, oil, coffee, and eggs in sparate bowl until combined.
5. Add into cake mixture and combine well. Pour into prepared tin. (Make sure it is lined well with baking paper (leave a 2cm collar above the rim).
Bake for 1 hour and 40 mins on 160 degrees C. (315deg. F/Gas 2-3) until skewer comes out clean

It is often hard to tell if cooked. usually it is right if no mixture sticks to the skewer
let me know if you try it.

melze, this recipe sounds really yummy, but I don't mean to sound dense but on the dark chocolate and butter how much in cups or measurements would 250g be. Thanks

irisinbloom 250g would be 8oz, so I think that works out to be 1 cup. Hope this helps........



Bunny

Thanks Bunny

...Im thinking 250g is 8 oz which works out to be 2 cups...?? because isnt 125g equal to one cup????????

mmmm... recipe the same for a white chocolate one? A white chocolate mud cake with a strawberry cream filling sounds really good.

I did some recipe searching on the web, and this was a recipe I had found for an Australian chocolate mud cake:

CHOCOLATE MUD CAKE




Ingredients

300g dark chocolate( chopped), 250g butter, 5 eggs, 4tbs sugar, 1/2 cup ground almonds, 1 cup sifted self raising flour.

Chocolate Glaze

1/2 cup cream, 125g dark chocolate.

Method

Place the chocolate and butter in a pan over a water bath, and stir until smooth(set aside)

Place eggs and sugar in a bowl and beat until light and fluffy(about 6 minutes), fold through ground almonds, flour and chocolate mixture with a spatula.

Pour into a greased and based lined 23cm cake tin and bake slowly 160c for 45 minutes or until just cooked when tested with a skewer, cool cake in tin.

to make glaze

Place the cream in a pan and heat until almost boiling, remove from heat, stir in chocolate and continue stirring until chocolate is smooth.

Serves 8-10