Chocolate Mud Cake

Recipe by: KitchenAid

kitchenaid.com.au

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203 Collected

Difficulty

Easy

Category

Baking

Main Ingredient:

chocolate

Serves:

dinner party (8-10)

A truly decadent and dense rich chocolate cake with a subtle coffee flavour, smothered in a glossy chocolate glaze. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.

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Chocolate Mud Cake

Ingredients:

Chocolate mud cake

200g unsalted butter, cubed
250g good quality dark eating chocolate, roughly chopped
2 tablespoons fesh coffee beans
90g (1/2 cup) dark brown sugar
220g (1 1/2 cups) plain flour
30g (1/3 cup) dark (baking) cocoa
1 teaspoon baking powder
250ml thickened cream
3 eggs

Dark Chocolate Glaze

250g good quality dark cooking chocolate
160g castor sugar
125ml thickened cream
Strawberries or chocolate curls, for decorating

Method:

Chocolate mud cake

For best results use a KitchenAid Platinum Stand Mixer KSM156.
Preheat oven to 180°C (160°C for fan forced oven). Grease and line a 20cm round cake tin with baking paper.
Combine butter, chocolate, coffee beans and sugar in the top of a double boiler and stir over simmering water until mixture is smooth and melted.
Remove from heat and strain mixture using a coarse sieve into the large mixing bowl. Discard beans and allow mixture to cool.
Attach the whisk to the stand mixer. Place the flour, cocoa and baking powder into the mixing bowl, mix on speed 2 until well combined. Remove mixture from the bowl, and set aside. Wipe out the bowl with a clean tea towel.
Attach the flat beater to the mixer, add cream and chocolate mixture and mix on speed 2 until incorporated. Scrape down sides of bowl regularly with a spatula.
Add eggs, one at a time, with the motor running and mix until combined. Turn off mixer, add dry flour / cocoa mixture and mix on speed 1 until well combined. Do not over mix.
Pour mixture into prepared pan and smooth surface with a spatula. Bake on middle shelf of oven for 1 hour, or until skewer comes out clean when tested. Remove from oven and allow to cool completely before glazing cake.

Tips & Hints:

Serves 10 The coffee beans will infuse a delicious subtle flavour through the cake. Always discard beans after heating. If desired the coffee beans may be omitted.

Dark Chocolate Glaze

Prepare the Dark Chocolate Glaze: Combine chocolate, sugar and cream in a medium-sized saucepan and stir over low heat until smooth.
Bring to the boil, reduce heat to low and simmer for 3 minutes, stirring constantly until sugar has dissolved.
To decorate cake with the glaze: Place a large tray under cooling rack and cake and pour glaze over whole cake.
Let the glaze pour down the sides of the cake to cover completely. Allow glaze to set before decorating with strawberries or chocolate curls.

Tips & Hints:

The darker the cocoa, the richer the chocolate flavour will be. Dutch cocoa may also be used. Having a second mixing bowl, makes easy cooking! Additional bowls are available from stockists in stainless steel (3L and 4.8L) and 4.7L glass bowl.

Product

KitchenAid Platinum Stand Mixer KSM156

The Platinum Stand Mixer is made to perform and built to last. The premium metallic finish and elegant glass mixing bowl will add radiance to any kitchen. Original planetary mixing action ensures thorough ingredient incorporation.

For even more versatility, the attachment hub transforms the mixer into a pasta maker, food grinder, vegetable slicer, sausage maker and much more.

Learn more at KitchenAid.com.au.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches