Ingredients
- 250 g dark chocolate
- 250 g Butter, room temp
- 1 tablespoon instant coffee
- 200 g water
- 340 g plain flour
- 30 g cocoa
- 0.5 tsp Bi Carb Soda
- 490 g sugar
- 4 eggs, large
- 2 tbsp EVOO (extra virgin olive oil)
- 1 tsp vanilla extract
- 150 g buttermilk
- 1 heaped teaspoon baking powder
Ganache
- 300 g dark chocolate, grated
- 100 g Thickend cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 150c Grease and line a deep 23cm round tin Place chocolate, butter, coffee, sugar and water in TM bowl 3 mins 30c speed 2 Add remaining ingredients (except eggs) mix 30 secs sp4-5.with blades running just below sp 3, add the eggs, mix for 1 min Scrap sides and then another 30secs sp 4 Pour mixture into prepared pan. Bake for about 1 hour and 30minutes. Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan. When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. We turn the cake upside down to give a flat surface for icing. Make ganache. Chocolate and cream in tm 2 mins 50c speed 3 Allow to cool before spreading ganache over cake then refrigerate.
Tip
TWEAKS by Lush have been added
Substitute 100g of water for Liqueur of your choice
Best Made the day before, wrap in glad wrap, then foil
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.
Comments
I have made this a few times as a while choc mud and it works perfectly! I switch out dark choc to white (caramilk would also work). Omit the coffee and add extra vanilla instead. I replace the cocoa with plain flour. I also always whizz up choc before melting at the start of cake recipe and do it higher temp (whether doing dark or white mud) or it doesn't melt properly.
I've never used the ganache part of recipe.
I've also used the Well and Good gluten free flour in this recipe and it has worked perfectly. I've used this for very tall buttercream cakes and it's great!
adrisav: Honesty use whatever you have on hand. I always use salted in my dessert recipes.
What butter is needed? Salted or unsalted?
Love this recipe! I converted it to be dairy free so used Lindt 70% dark chocolate blocks and put them in the thermie for 1 minute on sp5 to have fine shavings. I used nuttlex buttery instead of butter and instead of buttermilk - oat milk with lemon juice.
It was a lot fluffier than the image, but tasted divine! It also only rose a little
I then cut it in halve and added pitted Morello cherries as a compote. And then icing sugar with cocoa and cherry juice. Definitely a win!
This is delicious! I used half sugar and milk chocolate (making it for a kids birthday cake) and it was amazing. It rose a LOT, makes a tall and delicious cake.
Swapped 100g of water for Baileys and added a splash of baileys to the ganache. An amazing adult mud cake. It gets better each day.
Definitely read the comments prior to making this cake. Dense and delicious... Happy 11th bday to my son.
caramilk mudcake was delicious.
i make this cake often (with reduced sugar) but decided to substitute chocolate for caramilk, omitted the coffee and the cocoa. 3/4 batch was perfect fit for 20cm round tin and is one block of caramilk.
will try a white choc mud next.
Amazing!
Easy to make and delicious.
Delicious 😋