they seem very very similar

i was thinking i was gonna make my first mud cake because i read this chocolate fudge cake recipe by sylvia weinstock

it's vanilla, water, cocoa combination --enough for any ordinary chocolate cake then regular cake ingredients like a couple cups of flour and sugar some soda but a dozen eggs and then an additional 11.5 oz of melted chocolate--come to momma! so i'm thinking this must be a mud cake-- yeah no this is more like a flourless cake with flour

or a pound cake with all those eggs and a full pound of butter -- mercy!

i'm only making a half recipe ;)

so me thinking erroneously that i was making a mud cake got me comparing recipes and mud cakes and texas sheet cakes are one in the same no??

Do you melt the chocolate together with the butter? I'm pretty sure that's the essential component to a mud cake.

Sounds pretty good, regardless!

so naturally it came out dry in order to get the inside done enough and it sank a tid tad ;{

but no worries--for family

i made a brown sugar simple syrup and put a splash of my husband's nice red wine in there--very tastey now

plus a cream cheese icing

not bad ;)

shoulda used bake even strips...next time

AI make a lot of mud cakes (Aussies pretty much only eat mud cake!) they need to cook at a lot lower temp (160-180C for my recipes (not sure what that is in F)) and for quiet a long time. I place a baking tray in the bottom of my oven with water in it and never have trouble with them drying out. sinking yes, especially my chocolate mud cake, but only a small bit in the center (maybe 1cm) below the rest of the cake. when I take it out of the oven the whole cake will drop about an inch as it cools, I think this is how it gets its beautiful dense texture, plus I know this will happen so no biggie ;)

Also, mud cakes take a good couple of days to 'mature'. They're much richer and more moist on about the third day. they're actually not that nice straight out of the oven.

Aand they are much better NOT refrigerated

Last year , I got to eat some of my niece's leftover wedding cake. One of the Kitchen cakes was leftover , so I decorated it for Easter .  So it had been a bit over  three weeks from when I had baked it and two and a half weeks from when I had ganached and covered it. 

Man it was amazing , it was so luscious and delicious and not at all dry . It was  three different layers of mud , caramel , white choc and vanilla bean and dark choc. Sandwiched with choc Baileys , Ganache. 

So I really do strongly suggest that you wait at least three or more days before you eat mudcake. 

I live somewhat close to Australia (SE Asia) and I had never heard of a mud cake until moving here (Lots of Aussies around). In the past year I've made so many and different recipes too and I have to say they are extremely nice cakes. Actually they're my preferred cakes to bake now. 

Also they're super easy cakes to make- I do call them "the cardiologist's special' - with all melted butter and chocolate. 

Once I made a white chocolate mud cake and my husband was away on a trip- so I saved him some- over a week later when he returned (I had kept it in a glass tupperware container) -that cake was even more amazing -not dry at all- and so full of flavor. I don't know of another type of cake that is able to be that good after so long..really, it was hard to stop eating it...

thank you chelle and cakefat

we try to only have 'goodies' on the weekend (ha) so i'm gonna try this again--maybe on wednesday so it has time to 'cure' but if my husband gets wind of it--he cannot wait--well i'm certainly not any good at waiting either--maybe i'll have to make some cookies as well in order to cover my tracks

oh i like mudcakes more and more   you can have your mud cake and eat cookies too

no but srsly i do appreciate alll the helps and information very much

and the sylvia is really not a mud i don't think--i'll get one of the ones in the recipe folder on here ;)

bailey's ganache--be still my beating heart

(edited for typos)

This is my favourite: http://www.exclusivelyfood.com.au/2006/07/chocolate-mud-cake-recipe.html

I just use all dark or all milk chocolate, not a mixture. Sorry, it's in metric.

I put all my mudcakes in the freezer too, so that might help save yours for long enough to get the full benefit!

No problems. Just remember that metric cups are bigger than your cups. Ours are 250mL, I think yours are about 200mL?