just made this cake when the water put in cake very runny is this righthave it in oven know
ursula4,
May 7, 6:43pm
Can you post the Mud cake recipe! Thanks :-)
camper18,
May 7, 8:29pm
Yes Dolphon101 it is a runny mix but will turn out ok. I have found by trial and error that cooking on "Bake" rather than "Fanbake" gives a better outside to the cake and also stops "peaking" in the middle. The cake comes out a lot more even all over. It's an awesome recipe, and very quick and easy.
campmum,
May 7, 11:12pm
For ursula4
Mississippi Mud Cake.
250g butter, 1&1/2 cups hot water, 2 cups sugar, 1 tbsp instant coffee, 200g dark cooking chocolate, 1/4 cup cocoa, 1&1/2 cup self-raising flour, 2 eggs, 1 tsp vanilla essence. Melt butter in pot, stir in hot water, coffee, sugar & chocolate. Stir until smooth. When cool, beat in eggs & ess. Add dry ingredients . Mix well. Pour into baking paper lined tin. Bake 180*C for 1 hr. Don't overcook!
Ganache Icing: 125g dark chocolate, 1/2 cup cream. Warm together, mix until smooth. Leave until spreadable consistency. Spread on cold cake or serve warm as a sauce. YUMMY
ursula4,
May 11, 8:16pm
Thanks campmum x
plc68,
May 27, 10:50pm
I need a recipe and any tricks to cooking it so it doesn't start going hard on the out side before its cooked, please
campmum,
May 27, 10:53pm
This recipe never fails me & is very moist & delicious One Bowl Chocolate cake Roast pan size cake 3.5 c flour 3.5 c sugar 3 t/s Baking powder 1.5 c cocoa 1 cup oil 2 cups milk 3 t/s baking soda 1 t/s salt 4 eggs 1 teaspoon vanilla 2 cups of boiling water (added at end) Put all ingredients (except for the water) in a large bowl mix well to a batter. Add boiling water and mix till smooth bake in the over at 160 for 1hr. you can split the mix and make two smaller cakes or make 1 smaller cake and put the rest into muffin tins the choice is completely up to you. This is an excellent cake if you have a large family or just want to impress people. Gets moister by the day so stays nice and fresh very similar to mud cake. Small Cake 1 ¾ C flour 1 ¾ C sugar 1 ½ tsp Baking powder ¾ C cocoa ½ C oil 1 cup milk 1 ½ tsp baking soda ½ tsp salt 2 eggs ½ teaspoon vanilla 1 cup of boiling water
rosathemad,
May 27, 10:59pm
If you have trouble getting your cakes cooked through before the outside gets dry and hard your oven may be too hot. Temperatures can vary quite a bit, so perhaps try turning it 10-20 degrees below what the recipe states next time you make one. :-)
plc68,
May 27, 11:03pm
Is it 1 and a half 'cups' cocoa, sorry just seems like heaps
timid_,
May 27, 11:09pm
I did your Choc Mud cake years ago. Honestly, EVERYONE loved it. To the point where I'd get harrassed to do it l o l. ALOT of people actually say it's the best ever tasted.Thank you. I might give this one a crack.
campmum,
May 27, 11:42pm
Yes it is 1 & 1/2 cups...but that is for the roasting dish size..very large...it all sound like heaps but it is worth it..yum yum
timid_,
May 27, 11:43pm
What kind of oil? Olive ok or vegetable?
campmum,
May 27, 11:46pm
Thats Awesome, timid. yes it is a firm fave in our household as well...I only make it on special occasions now as it is very decadent...This one pot cake recipe came from this board...don't know who posted it but it is truly AWESOME!!! Good luck & enjoy!!
plc68,
May 28, 10:50pm
I need a recipe and any tricks to cooking it so it doesn't start going hard on the out side before its cooked, please
plc68,
May 28, 11:03pm
Is it 1 and a half 'cups' cocoa, sorry just seems like heaps
timid_,
May 28, 11:09pm
I did your Choc Mud cake years ago. Honestly, EVERYONE loved it. To the point where I'd get harrassed to do it l o l. ALOT of people actually say it's the best ever tasted.Thank you. I might give this one a crack.
campmum,
May 28, 11:42pm
Yes it is 1 & 1/2 cups.but that is for the roasting dish size.very large.it all sound like heaps but it is worth it.yum yum
timid_,
May 28, 11:43pm
What kind of oil! Olive ok or vegetable!
campmum,
May 28, 11:46pm
Thats Awesome, timid. yes it is a firm fave in our household as well.I only make it on special occasions now as it is very decadent.This one pot cake recipe came from this board.don't know who posted it but it is truly AWESOME! Good luck & enjoy!
racheee,
May 30, 7:59pm
The cake is fantastic CampMum!Have only made the small one, will attempt the big one before my sons party in a few weeks.
moetus,
May 31, 6:31am
Hi,could you use ganache Icing on the roasting dish or smaller oneMaureen
winnie231,
May 31, 7:01am
Another very popular recipe on this message board is .
Bloody Good Chocolate Cake Mix in order 2 cups sugar 2 eggs 1 cup yoghurt (any flavour) ¾ cup cocoa 200g melted butter 2 teaspoons baking soda 1½ teaspoons vanilla essence ¼ teaspoon salt 3 cups self raising flour (or 3 cups flour and 3 teaspoons Baking Powder) 1 cup black coffee (ie. 1t instant coffee in 1c water) Mix all together, makes 2 round cakes or a roasting tray full, bake at 180oC until knife comes out clean when tested (about 35-45 minutes). This recipe was posted by smileah.
bev00,
Jun 4, 7:22am
Double Chocolate Layer Cake For cake layers 3 ounces fine-quality semisweet chocolate such as Callebaut 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened cocoa powder (not Dutch process) 2 teaspoons baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups well-shaken buttermilk 3/4 teaspoon vanilla
For ganache frosting 1 pound fine-quality semisweet chocolate such as Callebaut 1 cup heavy cream 2 tablespoons sugar 2 tablespoons light corn syrup 1/2 stick (1/4 cup) unsalted butter
Special equipment two 10- by 2-inch round cake pans
Preparation -Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Hi there, just made Campmum's giant cake for my son's birthday party on Saturday.Now, probably a silly question, but hey, it's a question I need answering: What is the best way to store it until I need to ice it on Friday night!Are cakes ok kept in fridge, or just in the pantry with plastic bags around!I don't have a cake tin big enough to fit it in.
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