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I am married and a mother of 3. I started baking cakes about 10 years ago.I love seeing the look on a person's face when they see what I have created out of sugar.

Friday, March 11, 2011

Chocolate mud cake

Chocolate Mud Cake (aka Brownie cake)

1. 12 oz / 350 grams Dark chocolate pieces
2. 8oz/225 grams butter
3. 2 ½ cups /600 ml water
4.  3 whole eggs
5. 2 cups/400 grams sugar
6. 2 cups/400 grams Self rising flour*( recipe at bottom)
                Grease and line a 9in/23cm round cake pan. Don’t skip lining your pan. This cake is very fudgy and likes to stick even in a well grease and floured pan..I know I skipped this step the first time I did it…Learn from my mistake….lol…. Preheat oven to 325f /170c.
In a med size saucepan over low heat melt butter, chocolate, water until smooth..Remove from heat. LET THIS COOL. Or you will COOK your eggs.  And you don’t want to do that….again made that mistake.
In a large bowl lightly beat eggs then add the sugar mix well. Add cooled chocolate mixture.
Whisk in flour until smooth. This cake batter is very runny…so don’t use a spring form pan!
Pour batter into prepared pan. Bake for 45 min or until skewer inserted into center of cake comes out clean. Let cool 10 min in pan then turn out on to a wire cooling rack.
Let this cake cool at least 2 hours and take care moving it to much…it is very similar to brownies..
I would not torte this cake. It will not work, but you can but filling between the layers.
·         Self rising flour.  If all you have is All Purpose just add 2 ¾ teaspoons of baking powder and ¾ teaspoon of salt…Now you have self rising flour…this is for 2 cup of flour.

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