I spoke without thinking to a client the other day, blithely saying no problem to making a mud cake in a Stand-Up Teddy Bear Pan, ie, for a 3D mudcake bear.
I really, REALLY do not want to carve a 3D cake, so I am praying someone can help me...
Mud cakes are made from a very runny batter, and the Wilton Stand-Up pan calls for a DENSE batter (*forehead slap* now you know why I feel like an idiot...I've never used the bear pan, but DID read the instructions a few months ago).
I'm hoping either some Aussies bakers can tell me about a 'dense' mudcake batter recipe OR ANYBODY ELSE - can point me to a dense batter chocolate cake (scratch) recipe that uses real dark chocolate in it, and is quite a 'heavy' cake.
Please and thank you
What a pickle! I know what you mean about choc mud batters being runny - all the recipes I have are!
I guess I would experiment with adapting the scratch WASC recipe for chocolate. How about subbing some of the flour for cocoa and some of the milk/sour cream for melted dark choc? And perhaps reducing the baking powder to increase the density
Just an idea.
I have not made this recipe myself, but it has good reviews: http://www.epicurious.com/recipes/food/views/Dark-Chocolate-Brown-Sugar-Pound-Cake-with-Chocolate-Glaze-15005.
Oh that looks delish! I think I'll try that for my next tasting. Thanks for the link.
This cake was not good. I did not preheat the oven and the brown sugar started burning as soon as it started getting hot. It still had a cake texture but the top layer was very dark. I shaved it off and the entire cake had a slight flavor of burnt sugar. It was also very dry. I make cakes a lot and will not try this again.
by A Cook from Atlanta on 05/13/08
"dumabassfrominternet wrote:" hahaha
Thanks gals, I'll look at a scratch chocolate WASC and that brown sugar one and my mud cake recipes and see if I can conjure up some kitchen alchemy. I just have this nightmare of cake batter leaking out everywhere
You all rock!