Hi all,
When I first thought of a "mud cake," I thought of like "Mississippi Mud Cake," but I think its more than that. I'm seeing some recipes for different types of mud cakes, but I don't know what makes something a mud cake. Can someone tell me???
Thanks!
Jessica
lol, I don't know what a mud cake is either!
I always assumed it was a moist dense cake but not sure.
Well, I think it's a cake with a very moist center from what I have read, but I still want to check.
Also, if that is the case, what are the pros/cons of working with a cake like this? I found a white chocolate mud cake recipe that I would really like to use, but want to make sure that because it's so moist in the center, it's not going to cave in on me. Obviously I will dowel everything well, but its still a concern of mine.
From what I understand, it's a very dense cake and ideal for carving. I think your talking about a tunnel cake, where the center is soft.
A chocolate mud cake is a very dense, rich, moist cake. I think it depends on the recipe you use as too weather or not its workable. I was asked to do a 12 inch round mud cake coverd in white fondant for a communion. I asked my teacher if that was a good idea and she said that personally, she wouldn't! Because of the possibility of it dipping under the weight of the icing. Despite that I did it anyway and it worked fine, although I have not stacked one before. I have a the recipe if you would like it which is given in a book that directs you to stack it!, although I must warn you, 70 percent of the guests loved it, 30 percent hated it, saying it was way too rich. When I told my teacher that, she said its a mud cake, its ment to be rich!
I love mud cake. I love working with it. It's very dense and moist and oh so good to eat. Perfect for carving imo. I haven't ever tried stacking it. The only problem I could see with stacking is that they are usually pretty heavy cakes. That part would worry me. I never have any problems with using it and I find the majority of people love it.
Mmmmmm, mud cake 
It is, as others have said, a very rich, dense, moist cake. Mud cakes usually require melted chocolate in the mixture, as opposed to just cocoa.
They're very rich, but utterly delicious with a strong espresso and a dollop of double thick cream! You'd usually just have a little sliver of cake, sometimes cafés serve it with a drizzle of hot fudge sauce over the top, in a flavour which compliments.
Mud cakes are fine to stack... they are pretty sturdy and dense. I'm not a hue fan of the dark chocolate versions I have tried, but the white chocolate recipe I have is good. I wouldn't ever worry about it caving under the pressure of icing. It's a heavy cake that could most likely support a single tier without dowels... LOL.
They are really popular in Australia... if yours is really wet in the center you may have not cooked it long enough. They do take a LONG time to cook. The recipe I used took an hour (maybe a little more) to cook in an 8" pan. I believe it called for 300 degrees as the cook temp. It will be dense, but it shouldn't be wet.
Sure... any icing will work. I use SMBC with it and it tastes great. I think that traditionally ganache is used, but there really are no rules about it. 
My favortite way to eat white chocolate mudcake is topped with freshly made whipped cream and berries... mmmmmmmmmm. SO good!!!
Jeanne - this is the recipe I found online that I'm planning on trying:
http://www.exclusivelyfood.com.au/2006/07/white-chocolate-mud-cake-recipe.html
I'm going to do it by the book the first time and then make adjustments as I see fit, but is this similiar to what you use?
Thank you everyone for your input!
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