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Wow, it has been a while.
I hope you all had a great Christmas and New Year.
Heading back to blog land as I have a recipe I would like to share with you. I made it for my brother in law's surprise birthday party and had a few requests for the recipe, so I thought you might be interested as well.
I will share the normal recipe which I have made many times and it has never failed me. I found it in an issue of Good Taste, I can't remember what year - maybe 2008 or 2009? I am playing with a version for the Thermomix which I will post later.
Chocolate espresso mud cake
530g Caster
sugar
250g Dark
Chocolate, chopped or broken up
250g
unsalted butter, chopped185 ml freshly brewed strong espresso coffee
225g self-raising flour
80g cocoa powder
100g almond meal (also nice with hazel meal)
125g sour cream (can use Greek yoghurt)
4 eggs
2tsp vanilla (best you can get)
Preheat oven to 160 C
Prepare a 22cm spring form tin
Place Sugar, Chocolate, Butter & Coffee in a large
saucepan over medium low heat, stir with a metal spoon until the chocolate
melts and the mixture is smooth, transfer to a large bowl and cool.
Sift flour & cocoa powder into a bowl. Add almond meal & stir to combine.
In a separate bowl combine sour cream, egg & vanilla.
Gradually stir sour cream mixture & flour mixture into
the cooled chocolate mixture until just combined.
Pour the mixture into prepared pan. Bake in pre heated oven for 80 minutes.
Crumbs should cling to cake skewer inserted in the centre. Cool in pan for 10 minutes then turn out to
cool on a rack.
So that is it, I hope you enjoy the recipe.
There are lots of ways you can serve this as a dessert cake or as a special event cake. Simply dust with Cocoa Powder and serve with whipped cream or split cake and fill with ganache. Experiment with filling flavours, add more espresso for a mocha flavour, kaluah or baileys would add an adult aspect to the filling, or add hazelnut liquor to ganache when using hazel meal in the cake or Nutella.
Ice with a chocolate glaze, chocolate butter cream or if you are feeling daring a fondant icing for very special occasions.
Decorate with chocolate coated coffee beans or whatever takes your fancy.
Me-I love cooking and enjoy every other type of craft and art, but cake decorating makes me panic, so I go for simple. The cake in the photo was iced outside at the hotel quickly in the high humidity you get after a big rain, just before the party as we had to travel 329.2 kms with the cake so I didn't want to ice it before we left and have the icing splat all over the car fridge and well you get the idea.
Play with it and share your ideas and photos.
Have a great day
Rachael :-)
There are lots of ways you can serve this as a dessert cake or as a special event cake. Simply dust with Cocoa Powder and serve with whipped cream or split cake and fill with ganache. Experiment with filling flavours, add more espresso for a mocha flavour, kaluah or baileys would add an adult aspect to the filling, or add hazelnut liquor to ganache when using hazel meal in the cake or Nutella.
Ice with a chocolate glaze, chocolate butter cream or if you are feeling daring a fondant icing for very special occasions.
Decorate with chocolate coated coffee beans or whatever takes your fancy.
Me-I love cooking and enjoy every other type of craft and art, but cake decorating makes me panic, so I go for simple. The cake in the photo was iced outside at the hotel quickly in the high humidity you get after a big rain, just before the party as we had to travel 329.2 kms with the cake so I didn't want to ice it before we left and have the icing splat all over the car fridge and well you get the idea.
Play with it and share your ideas and photos.
Have a great day
Rachael :-)
