Mud cake suitable for wedding/50th

angel21_01, Aug 21, 9:50pm
hi there i am after a tried and true beautiful mud cake to use for a 50th birthday /wedding that can be covered with fondant.Recipes would be greatly appreciated thanks


angel_791, Aug 21, 10:02pm
Hi there, I have used the following recipe for a fondant covered wedding cake:

Chocolate Mud Cake
Est Prep Time: 20mins
Est Cooking Time: 1 to 1-1/2hours
Oven Temp: 150′C
Serves: 20cm round – Double quantity does 24cm round 2-1/2 inch deep

Ingredients:
250g unsalted butter
200g dark chocolate
1 tablespoon instant coffee
1-1/3 cups warm water
1-1/2 cups self raising flour
1 cup caster sugar
1/4 cup cocoa
2 eggs
1 teaspoon vanilla

Instructions:

1.Grease and line base and sides of cake pan with one thickness of baking paper,
bringing paper 5cm above side of pan.
2.Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.
Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture
to bowl of mixer.
3.Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa,
lightly beaten eggs and vanilla.
4.Pour mixture into prepared pan.
5.Bake at 150′C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan.

Particularly nice filled with a raspberry coulis buttercream filling.Hope that helps! :)

chicco2, Aug 22, 5:28am
MISSISSIPPI MUD CAKE. Makes a deep 30cm square. (large cake)
1.5kg dark choc buttons
1 kg butter
3/4 cup instant coffee powder dissolved in.
3&1/2 cups warm water
3 cups caster sugar
4 cups plain flour
1 cup SR flour
1/2 cup of liqueur any flavur you like.
6 beaten eggs
1tsp salt.
METHOD.
melt buttons in a large Pyrex jug in the microwave, 1 minute bursts, stir well.
Cream butter and sugar, beat in the eggs
You will need a really large bowl for the mixing the rest together.
Fold all other ingredients in gradually.
Pour into a well lined tin. Bake @ 150 C for 2-3 hrs.
During the last 20mins or so, I place a folded damp T-towel over the nearly cooked cake to prevent a cracked crust to form.
Allow the cake to COMPLETELY cool, before tipping out of the tin
Ice with gnache.
Keeps well and pieces can be warmed in the microwave and served with cream or icecream.
1/2 the recipe will probably give you a 20cm cake.
WARNING. this cake does not earn the Heart Foundation tick.

gennie, Aug 23, 9:49am
Link to one at Epicurious.com.Superb cake - it's my never fail always popular one.Rich chocolate and feels and tastes like quality. I use cadbury's or whitikers 70% or thereabout chocolate.I have discovered that it gets better if it is frozen for a period of time.I will actually deliberately make it at least a couple of days in advance so I can freeze it for at least 24 hours before getting it out and letting it defrost completely before icing.Holds fondant really well.Have used it for everything - dolly varden cakes, castles, 2 tier cakes.Cooks fine as one big cake (and it is a BIG cake) instead of 2 layers like in recipe.Just keep an eye on it - it usually takes another 10-20 mins to do as one cake.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

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