Baking with Mrs Bouw: Fool-proof Chocolate Mudcake with Chocolate Buttercream Icing!
Sunday, December 1, 2013
Described last week as 'the most delicious cake I have ever eaten' by one of Mr B's colleagues, I thought it would only be fair that I share with you my recipe for a Chocolate Mudcake that is guaranteed to turn out delicious and moist EVERY time. After Allegra put in her special request, I whipped up this baby last Monday on the eve of her 3rd Birthday. I then used off-cuts from the girl's wrapping paper and left over straws from the party to make the cake bunting. PLEASE NOTE: I halved the below recipe (which is designed to make a 23cm cake) as I wanted a smaller but taller cake so I used a 15cm tin instead. Also, if your cake is a little higher it may take slightly longer to bake so once you get to the 1 hour and 15 minute mark, test it every 5 minutes there after until the skewer comes out relatively clean... don't panic if the mixture still appears gooey as it will set more once cooled. This cake is suppose to be super dense so is pretty forgiving if you do go a few minutes over the suggested baking time. Happy Baking my friends :)
Fool-proof Chocolate Mudcake with Chocolate Buttercream Icing
250g chocolate (I use 100g dark chocolate and 150g milk chocolate)
250g salted butter
3/4 cup water
2 cups plain flour
1/4 cup cocoa powder
1/2 teaspoon bicarbonate of soda
2 1/2 cups caster sugar
4 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup buttermilk (if you can’t find butter milk, simply add 1 tablespoon of lemon juice to your ½ cup of milk)
Chocolate Buttercream Icing
250g butter, softened
2 cups pure icing sugar, sifted
½ cup cocoa powder, sifted
1 tablespoons milk
- Preheat oven to 150°c for fan-forced oven, or 160°c if not fan-forced.
- Grease and line a 23cm cake tin.
- Place 250g chocolate, butter, and water in a large saucepan over low heat, stirring occasionally.
- Once chocolate and butter have melted, remove mixture from heat and allow to cool to room temperature.
- Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl.
- Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined.
- In a medium bowl, place eggs, oil, vanilla and buttermilk and whisk until well combined.
- Add the egg mixture to the flour mixture and stir until well combined.
- Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.
- Pour mixture into prepared tin.
- Bake for about 1 hour and 15 minutes or until cooked when tested with a skewer.
- Important note: This cake is designed to be super moist so if the skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. If not, return to the oven and bake for a further 5 minutes before testing again.
- Once cooked through, remove cake from the oven, and allow to sit for at least 10 minutes before turning out on a cooling rack. Tip: I always cover my baked goods with a clean tea towel and allow to cool. This helps prevent it drying out.
Chocolate Buttercream Icing
- Place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy.
- Add the icing sugar mixture, cocoa powder and milk and beat for a further 6 minutes or until light and creamy.
- Pipe the icing onto the cake as you please.