Ingredients
mud cake
- 250 grams cubed unsalted butter
- 250 grams dark/white/milk chocolate buttons
- 200 grams water
- 130 grams Milk
- 460 grams white sugar
- 170 grams Self Raising Flour
- 170 grams Plain Flour.
- 30 grams cocoa
- 3 eggs
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I'm cooking this todayRecipe's preparation
IF YOUR DOING WHITE CHOC MUD CAKE OMIT THE COCOA AND REPLACE WITH PLAIN FLOUR.
Preheat the oven on 150 degrees celcius.
Line two 8 inch cake tins with baking paper.
Place butter, chocolate, water, milk and sugar in bowl. Mix on speed 6 for 15 seconds. MC ON.
Temp 90, speed 2 for 5 minutes. MC OFF.
Add both flours to the bowl and mix speed 5 for 7 seconds. MC ON.
Add eggs to the bowl and mix on speed 5 for 7 seconds. MC ON.
Pour evenly into TWO lined 8 inch cake tins. Bake for 2-3 hours. The cake is ready when you can smell it, its pulling away from the side of the cake tin and when you put a wooden skewer in it comes out clean.
PLEASE NOTE: Mud cake is best eaten after 2-3 days. It matures with age.
Tip
Serve with ganache and whipped cream with strawberries!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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