22 February 2016

TRIPLE CHOCOLATE MINI MUD CAKE

Mud cakes are really like very tall brownies, dense, moist, and very fudgy. This miniature version of a very chocolaty mud cake has a rich chocolate filling and frosting. A chocolate lover’s dream. There is a very faint coffee taste, just enough to enhance the overall chocolate dominance in this dessert, but not enough to overpower it. And although the cake is small, it’s very rich, so there is enough for 6 servings. If you wish to make a regular cake, just double the ingredients and bake on.

Triple chocolate miniature mud cake recipe tinascookings.blogspot.com

Ingredients
For the cake
150 grams plain flour
25 grams unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
150 grams butter
100 grams dark chocolate, chopped
2 medium eggs
100 grams brown sugar
100 grams granulated sugar
4 tablespoons sour cream
4 tablespoons brewed coffee
2 tablespoons vegetable oil
For the filling
100 grams dark chocolate
100 grams milk chocolate
200 ml heavy whipping cream
120 grams butter

Triple chocolate miniature mud cake recipe tinascookings.blogspot.com

Preparation
Start by making the filling, because it will need some time to set up and firm up. Chop up the dark chocolate into a large bowl, dice in the butter, and set it aside. Pour the heavy cream into a heavy-bottomed saucepan. Place the saucepan over medium low heat, and bring it almost to a boil. You do not want it boiling, just really hot - hot enough to melt the chocolate. Once the cream is ready, pour it over the chocolate and butter, and mix until completely melted. Let the filling sit at room temperature until cooled and thickened, then place it in the fridge to cool it further.
Sift together the flour with the cocoa powder, baking soda, and baking powder. Set that aside and dice the butter into a heavy-bottomed saucepan, place it over medium high heat, and add the chopped up chocolate. Melt the butter and chocolate over medium heat until completely melted and smooth, then remove it from the heat, and add both types of sugar. Mix really well, then add the eggs, one at a time, stirring really well after each. By the time you add the second egg, the batter should be thickened and glossy.
Add in the sour cream, oil, and coffee, then mix well. Finally, sift in the dry ingredients, and mix until just incorporated. You do not want to overmix the batter at this point. Grease and flour three small round baking pans with tall sides (10 cm, 4”), divide the batter evenly, and bake in a preheated oven, at 150˚C (300˚F), for about 25-30 minutes. Check them with a toothpick around 25 minutes, to make sure they aren’t overbaked. Let them cool for about 5 minutes in the pans, then remove them to a wire rack to cool completely.
When the cakes are cool, level them, and remove the filling from the fridge, and beat it with an electric mixer on high, until very light in colour, and very airy in texture. Divide the filling in half, and set aside one half. Divide the other half into two parts. The larger portion of the butter Ganache cream will be used to frost the entire cake. Place the first cake on a serving platter, then spread a portion of the filling evenly. Top with another cake, and repeat the filling process. Place the last cake on the very top, then decorate the cake with the reserved frosting. Place the cake in the fridge for at least 6 hours, preferably overnight. Yields 6 servings.

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