Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Depome on January 16, 2010, 03:02:12 am
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Mississippi Mud Cake - Serves 10
Will keep for up to one week in an airtight container in the fridge.
(I have read previously that mud cakes get better with age, with one week being optimum)
Based on Australian Women's Weekly Recipe from their mini book, Chocolate Cakes.
Use any chocolate or coffee liqueur that you like. I didn't have any, any my DH hates coffee, so instead of using 80ml of liqueur and 250g of water, I used 30g of brandy (which I had) and 290g water.
My ingredients:
250g butter sliced
150g dark eating chocolate broken into squares
440g caster sugar
290g hot water
30g brandy
1 tbsp instant coffee powder
220g plain flour
40g self-raising flour
25g cocoa powder
2 eggs
Preheat oven to moderately slow - 160 degrees. Grease deep 20cm cake tin on bottom and sides. Do NOT use a springform tin. It all came leaking out of the base of mine :P
Combine butter, chocolate, caster sugar, hot water, liqueur and coffee powder in the bowl and mix at 37 degrees for 3 minutes, beginning on speed 1 while the hard ingredients are incorporated, and increasing to speed 3 to get the butter to melt.
When the chocolate has melted and the butter is fully incorporated, set aside for 5 minutes to cool a little more.
Insert butterfly, then add flour and cocoa powder. Mix on speed 4 for 10 seconds, then scrape down the sides with the spatula and add both eggs. Mix again for 20 seconds on speed 4.
Pour mixture into prepared pan and cook for 1 1/2 hours. Stand in pan for 30 minutes before turning onto wire rack to cook. Turn cake top-side-up to cool.
Cover cake loosely with foil about half way through cooking if it is browning too quickly.
Spoil yourself and serve it with a dollop of King Island Dairy cream, or other dairy delight :) :-*
N.B. Mine is in the oven at the moment, but the batter looked very good so I'm optimistic about this as one of my desserts for guests tomorrow night :)
members' comments
katesjoy - Made this with Frangelico and hazelnuts - delicious and moist. Not heavy at all. I only put in 1 Tbs of ground hazelnuts but would probably use 2 next time (there will absolutely be a next time).
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mmmm. This sounds fantastic Depome. Mudcake is my boys absolute favourite so will be trying this one.
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Good work - great conversion ( and hint about substitute grog.)
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For lots of unusual reasons, I spat the dummy and ended up burning this cake - a first for me >:( It is still very edible, and I've tried it to be sure (bugger visitors tomorrow LOL!)!!! I think it's a little dry but I know that was because of my baking bugger-up. I hope you have more luck!
Incidientally, tastes good, could do with more grog. I hate brandy so I didn't want to go overboard on the only thing that I had, but I think I would do the full 80ml next time. I was worried that brandy would be too potent (too alcoholic) compared to liqueurs which do at least have plenty of flavour. I also expected 440g sugar to make it really sweet, but it doesn't :)
(http://i276.photobucket.com/albums/kk24/s0152434/Toowoomba408.jpg)
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drizzle some grog over it, cut the burnt bits off & ice it - they'll never know.
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Blobs of cream can hide lots of things too. It looks tasty though.
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Thanks D! On my list of things to try - I'm thinking Frangelico, though (can't beat hazelnut & chocolate!)
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Good thinking - you could even grind up 100g of hazelnuts and add instead of the coffee powder ?
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I'm not big on using alcohol in cakes either (and horror of horrors l hate coffee) .... but ground hazelnuts and frangelico, mmmmm - will be trying.
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I hate coffee, too, so I wonder if Bailey's would work?
I have always avoided choc cake recipes that have coffee in them,but have heard that it can't really be tasted in the finished product - any informed opinions on this?
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If you don't like coffee then you will probably taste it. I would be inclined to say that it is not discernible but i love espresso and ristretto coffee :o :o
Think that Baileys may be too bland for this (or wasted) - maybe Grand Marnier or triple sec if you like choc orange combo ?
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Made this yesterday with Frangelico and hazelnuts - delicious and moist. Not heavy at all. I only put in 1 T of ground hazelnuts but would probably use 2 next time (there will absolutely be a next time).
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hello
Could anyone explain me what MUD CAKE means?
I dont find any translation for MUD!!!
Thank you - I will try this one certainly
isi :-*
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Mud cake certainly doesn't taste like mud isi but it is a very heavy, dense cake. Quite popular here in wedding cakes too. You can have a white chocolate or dark chocolate mud cake. I guess it is called a mud cake because if you mix dirt with a bit of water the texture would be similar to this cake. Hope that gives you some idea of what we are talking about here. It certainly is not light and fluffy and the picture gives a good indication of the texture.
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Thank you so much Judy :) :)
I think I will love this Mud Cake very much!!!
regards isi :-* :-*
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Isi, just found this quote which might help explain the name.
Mississippi mud pie/cake got its name because it's supposed to look like the thick mud along the banks of the Mississippi River.
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Thank you so much Cathy79!
Certainly tastes better than that ;D ;D
:-* :-* :-* :-*
isi
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Mud cake certainly doesn't taste like mud ....
Some I've had certainly did !!! ;D ;D ;D ;D
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I would take a mud flavoured cake over one that we had at my old work. It was a bakery mudcake from one of the major supermarkets and it had a cigarette butt inside it! It made us all feel sick for days just thinking about it - especially my poor colleague who bit into it!!! :-[ :o
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Did she take it back to them Chelsea?
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urghhhhhhh - >:( >:( >:(
Incredible...........
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I would take a mud flavoured cake over one that we had at my old work. It was a bakery mudcake from one of the major supermarkets and it had a cigarette butt inside it! It made us all feel sick for days just thinking about it - especially my poor colleague who bit into it!!! :-[ :o
:o How awful! That would put me off for life. Mind you, I never eat supermarket cakes anyway.
This lovely mudcake is on my list of things to make. Thanks Cathy!
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Did she take it back to them Chelsea?
Yes and there was an investigation into it. I can't remember the reason behind it but the Health Department decided that it must have come in the flour (which wasn't sifted because of the enormous quantities used) and this cleared the supermarket of any wrong doing.
The motto of the story is to find a delicious recipe like this one and make your own (perhaps checking your flour as you tip it in though ;)).
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Oh ugh yuk >:( >:(
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This recipe was a great hit at a dinner we went to last Saturday. The initial comment when I showed it was "how come it didn't rise?". When I cut it and they saw the insides the only comments were ooohhh. All gone now. Thought I'd read it was best after a week! Yeah right!
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OMG :o Chelsea that is disgusting!!!!
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Mine always rise quite a lot ??? I struggle to keep them from doming too much. Infact, when I smothered one in ganache recently I had to carve some of the dome off because it had cracks and I didn't mean to fill the insides up with it :-*
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How about trying to pour most of the batter around the edges and less in the middle? If it doesn't crack then it is not too high a temp.