Questions About Mud Cake.

Baking By KathleenC Updated 29 Jun 2016 , 5:04am by winniemog

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Bluehue Posted 19 Mar 2014 , 3:49am
post #31 of 67

Quote:

Originally Posted by jenfrenchie 
 

Hello everyone 

 

This is my very first post so thanks in advance. 

 

Morning Jen... and welcome to CC

Yes, you can use an electric knife to cut through your Frozen Mud Cake.

Cut it into sections - then cut those sections into serving sizes.... then whilst still frozen you can wrap them securely  and pop back into the freezer....

 

Just take your time... that way, when cutting into sections you will get neater slices.

Not that one can *rush* cutting a frozen Mud Cake ;)

 

Bluehue

 

 

I have very large tier of chocolate mudcake left over from our wedding. Unfortunately the venue did not section it before they put it in the freezer. I can't really use it all in one go cos its so big. Has anyone used an electric knife to cut a frozen mud cake successfully? I'd hate to ruin the cake!

 

If all else fails I guess I could throw a party and there will be plenty of cake to go around :)

 

Thanks again 

 

Jen 

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AZCouture Posted 19 Mar 2014 , 6:20am
post #32 of 67

AHack some up and post it to me! Mudcake is my favorite thing in the whole wide world!

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almyra Posted 26 Mar 2014 , 5:17am
post #33 of 67

AHi everyone! I'm new here at CC. May I know if I did something wrong with my mudcake since it's sinking at the middle? I had the same result twice now...

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Bluehue Posted 26 Mar 2014 , 7:25am
post #34 of 67

Hmmmm, sounds to me that a) your oven isn't hot enough or b) it hasn't been cooked long enough.

What size cske and what temp are you cooking your Mud cakes @ almyra?

 

Welcome to CC

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MBalaska Posted 26 Mar 2014 , 7:27am
post #35 of 67

Quote:

Originally Posted by selwa 
 


hello i tried pam's mudcake last weeck and

 

it was a very good cake

 

so thank u pam lol

Applegumpams recipe for mudcake looks amazingly delicious.

 

Ok, it's time to try something from across the ponds.  Chocolate ganache on top and what on the sides..... whipped chocolate ganache.

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almyra Posted 26 Mar 2014 , 7:49am
post #36 of 67

AHi Bluehue! I've baked it at a preheated oven (350F or 180C) in 2 8 inch round cake. Previous one was on a rectangular 8x11 pan. I even tapped the pans to minimize air bubbles. Could it be that I overmixed it? Thanks so much for replying.

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almyra Posted 26 Mar 2014 , 7:51am
post #37 of 67

AOh, I cooked it for about an hour and 10 minutes, since the toothpick didn't come out clean with the 45 minutes according to the recipe I'm following...

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cazza1 Posted 26 Mar 2014 , 9:54am
post #38 of 67

I'm baking Chelle's white strawberry mudcake this weekend.  If it is even half as delicious as the passionfruit one it will be a winner.

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MBalaska Posted 4 Apr 2014 , 4:11am
post #39 of 67

My first attempt at making AppleGumPams mud cake recipe is in the oven.  The house smells chocolatey wonderful.

 

Just one question now:  Once it's completely cooled I remove it from the pan.  Do I wrap the cake up and let it sit for three days with icing or without icing?

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ApplegumPam Posted 4 Apr 2014 , 5:32am
post #40 of 67

Quote:

Originally Posted by MBalaska 
 

My first attempt at making AppleGumPams mud cake recipe is in the oven.  The house smells chocolatey wonderful.

 

Just one question now:  Once it's completely cooled I remove it from the pan.  Do I wrap the cake up and let it sit for three days with icing or without icing?



No need to leave it - you CAN eat it straight away (once cooled - unless you want warm broken bits to munch on)

I think something got lost in translation when Aussies try and explain that a mudcake with ganache filling & coating can last 1-2weeks ..... and STILL taste great - doesn't mean it doesn't taste good on Day 1  :)

You can slice and ganache as soon as the cake is cool -  often I will make the ganache whilst the cake is baking and it will be good psreading consistency by the time the cake has cooled - don't RUSH this step - cake needs to be properly cool (all the way through-  the high level of chocolate means this is a very soft cake whilst warm and needs time to firm up on cooling)

No need to refrigerate you completed cake - just keep covered on bench at 23degrees C or less -  which in Australia, normally means with the air-con running

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MBalaska Posted 5 Apr 2014 , 3:12am
post #41 of 67

Thanks for your recipe AppleGumPam, and Cazza1 for helping me with this Mud Cake adventure. :):)

 

The Callebaut Dark Chocolate ganache I made was a perfect match for the cake.  I think that a Swiss Meringue Buttercream with melted/cooled chocolate added would also be a nice compliment to this cake.

 

For those people who ask if it's like a brownie. It is not a brownie, it's a rich soft creamy chocolaty cake.  It taste exactly like the dark chocolate that I baked into it.  It is pure chocolate flavor.  I don't know how else to explain it to Americans. unlike a brownie that you'd pick up with your fingers and eat like a cookie, this is a plate and fork cake.  It is not sugary, eggy, or milky.

 

However three fourth of Americans only eat milk chocolate. So I'd like to make the next one out of Milk chocolate.  What adjustments would you guys recommend??

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Gerle Posted 5 Apr 2014 , 3:25am
post #42 of 67

I have yet to try a mud cake and it sounds like AppleGumPam's is a good one to start with.  Where can I get the recipe?  Never mind.....found the recipe.  Thanks any way!

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jennicake Posted 5 Apr 2014 , 4:20am
post #43 of 67

Quote:

Originally Posted by MBalaska 

 

 

However three fourth of Americans only eat milk chocolate. So I'd like to make the next one out of Milk chocolate.  What adjustments would you guys recommend??

Personally, I just wouldn't do it.  I have tried making a different cake with milk chocolate instead of dark chocolate once (because I was begged to, not because I wanted to) and it did not taste good at all.  It tasted cloyingly sweet and very little like chocolate.

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MBalaska Posted 6 Apr 2014 , 7:04am
post #45 of 67

Thank You auzzi for sharing your AU recipe links.

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Eachna Posted 6 Apr 2014 , 7:23am
post #46 of 67

Quote:

Originally Posted by MBalaska 
 

Thanks for your recipe AppleGumPam, and Cazza1 for helping me with this Mud Cake adventure. :):)

 

The Callebaut Dark Chocolate ganache I made was a perfect match for the cake.  I think that a Swiss Meringue Buttercream with melted/cooled chocolate added would also be a nice compliment to this cake.

 

For those people who ask if it's like a brownie. It is not a brownie, it's a rich soft creamy chocolaty cake.  It taste exactly like the dark chocolate that I baked into it.  It is pure chocolate flavor.  I don't know how else to explain it to Americans. unlike a brownie that you'd pick up with your fingers and eat like a cookie, this is a plate and fork cake.  It is not sugary, eggy, or milky.

 

However three fourth of Americans only eat milk chocolate. So I'd like to make the next one out of Milk chocolate.  What adjustments would you guys recommend??

 

It's not a brownie, but it is _like_ a brownie. It has a similar texture, and when an American is looking for a familiar example of how it should look and behave, brownies are just fine.  Of course you wouldn't want to try to carry it around and eat it out of your hand, but otherwise a mud cake is similar to a brownie in density and texture. Some even have that slightly crispy cracked "crust" that brownies get on the top.

 

For context: first there were brownies. Then there were  Mississippi mud pies. Then, Australians scraped the marshmallows off the tops of mud pies and decided they invented their own iconic national cake.

 

PS - I don't know what brownies you're making, but American brownies are _not_ "sugary, eggy, or milky", and they _are_ "rich soft creamy chocolaty".

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maisie73 Posted 6 Apr 2014 , 10:36am
post #47 of 67

AI'm a bit confused Eachna, if mud cake is just Mississippi mud pie with the marshmallows scraped off isn't mississippi mud pie a better example of how a mud cake should look and behave? And correct me if I'm wrong but doesn't Mississippi mud pie have a biscuity base? I've read that mud cake should not be confused with Mississippi mud pie. I've recently made my first mud cake and it was delicious, I read lots of old threads (and some newer ones) and they were mostly Australian. I've also had good Australian advice about ganache as well. The recipe I used was Australian and I would like to thank them because it was successful and delicious. MBalaska, I made dark chocolate mud cake with milk chocolate ganache (we're not dark chocolate lovers in this house) it was yummy!

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mcaulir Posted 6 Apr 2014 , 12:09pm
post #48 of 67

Mud cake is NOT like a Mississipi mud pie - please ignore that.

 

I use the exact same recipe with milk chocolate as dark chocolate and it's fine. A bit lighter in colour, and milder in flavour. I find the cake is also a little softer to handle, but not super noticeably.

 

My recipe uses quite a lot of cocoa powder, so the chocolate-y flavour still comes through just fine.

 

And while trying not to contradict Applegum Pam, I do find that mud cake tastes a bit on the bland side on the first day. And especially if you eat it when it's still warm - smells super good, and tastes a bit underwhelming. Definitely leave it for a day for a better flavour.

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MBalaska Posted 6 Apr 2014 , 6:32pm
post #49 of 67

Quote:

Originally Posted by maisie73 

".........MBalaska, I made dark chocolate mud cake with milk chocolate ganache (we're not dark chocolate lovers in this house) it was yummy!

That sounds delicious.  Thanks maisie73

 

It occurred to me that a big dollop of vanilla sweetened whipped cream would also be a nice way to compliment the dark chocolate cake.

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MBalaska Posted 6 Apr 2014 , 6:38pm
post #50 of 67

Quote:

Originally Posted by mcaulir 
 

"............I use the exact same recipe with milk chocolate as dark chocolate and it's fine. A bit lighter in colour, and milder in flavour. I find the cake is also a little softer to handle, but not super noticeably.

 

My recipe uses quite a lot of cocoa powder, so the chocolate-y flavour still comes through just fine................"

 

Thanks for your info mcaulir.

 

That's good to know as the recipes auzzi posed link to were also pretty close........just  a touch more sugar and cocoa powder.  

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winniemog Posted 17 Sep 2014 , 11:21am
post #51 of 67

AI made a Toblerone mud cake for my husband's birthday this year - so that was basically using milk chocolate with chopped nougat bits in it. It was way too sweet for me but husband and his incredibly sweet tooth were in heaven! The samples I passed around were very happily enjoyed too, so I guess it's just me and my non-sweet tooth in the "too sweet camp".... (haven't tried MB's choc dipped potato chips for the non-sweet tooth yet, but they're on the to-do list).

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freesia777 Posted 25 Oct 2014 , 6:11pm
post #52 of 67

AI made AppleGumPam's mud cake recipe today and it smells sooooo good. I had to bail out on making a birthday cake for my friend because I'm sick, but I still wanted to bake today. I figure since I'm the I'm the only one eating it, it was okay to cook with a massive contagious head cold. :-)

[IMG]http://www.cakecentral.com/content/type/61/id/3298485/width/200/height/400[/IMG]

I made it with semi-sweet instead of dark, but other than that followed the directions exactly. I have no idea if this is what a mud cake normally looks like, but to me it looks and smells divine.

I made a milk chocolate ganache to go over it, and now all that is left to do is wait for them both to cool.

[IMG]http://www.cakecentral.com/content/type/61/id/3298483/width/200/height/400[/IMG]

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MBalaska Posted 25 Oct 2014 , 10:52pm
post #53 of 67

Quote:

Originally Posted by freesia777 

I made AppleGumPam's mud cake recipe today and it smells sooooo good. I had to bail out on making a birthday cake for my friend because I'm sick, but I still wanted to bake today. I figure since I'm the I'm the only one eating it, it was okay to cook with a massive contagious head cold. icon_smile.gif



I made it with semi-sweet instead of dark, but other than that followed the directions exactly. I have no idea if this is what a mud cake normally looks like, but to me it looks and smells divine.


 

 

@freesia777  that cake looks divine, I'm sure that it will taste wonderful.

 

ps: If you're going to re-gift your cold to yourself then what better way to do it then with chocolate mud cake. :razz:

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freesia777 Posted 25 Oct 2014 , 11:17pm
post #54 of 67

AOh. My. Goodness. I have never tasted a cake like this. From what I've read, mud cakes just improve with time, but I can't imagine it getting any better than it is right now. It starts off like normal cake in the mouth, but then seems to melt right on my tongue. There's a slight crunch from the crust on top and the play of textures is amazing. And chocolate ganache, where have you been my whole life? After it cooled I whipped it and it is the yummiest frosting ever. I had two pieces and a big glass of milk. I am a happy person.

[IMG]http://www.cakecentral.com/content/type/61/id/3298666/width/200/height/400[/IMG]

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cazza1 Posted 26 Oct 2014 , 3:28am
post #55 of 67

I love the slightly crunchy top of the mudcake the best.  It is SOOOOOOOOO SAD that I have to cut it off to level the cakes!

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freesia777 Posted 26 Oct 2014 , 3:54am
post #56 of 67

A

Original message sent by cazza1

I love the slightly crunchy top of the mudcake the best.  It is SOOOOOOOOO SAD that I have to cut it off to level the cakes!

Maybe you could just turn it upside down. :grin:

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cazza1 Posted 26 Oct 2014 , 5:38am
post #57 of 67

I was joking.  I cut the cruchy bit off when I level and then I get to eat it all.

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MBalaska Posted 26 Oct 2014 , 7:07am
post #58 of 67

Quote:

Originally Posted by cazza1 
 

I was joking.  I cut the cruchy bit off when I level and then I get to eat it all.

 I was going to say that I've never met a top crust that I didn't like.

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winniemog Posted 26 Oct 2014 , 8:44am
post #59 of 67

AYes mud crusts are divine....try them dipped in a little (or a lot) warm ganache....

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cazza1 Posted 27 Oct 2014 , 11:44am
post #60 of 67

Winniemog I can go one better than ganache.  I had left over strawberry syrup, with big chunks of strawberries in it, leftover from the rice pudding I made.  I have been eating it on the offcuts from the mudcake that I made for the wedding last weekend and it is TO DIE FOR.

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