HOW TO MAKE MUD CAKE - MUD CAKE RECIPE
How to make mud cake. In this chocolate mud cake recipe video i did not show how the chocolate ganache is made because i have a separate video on how to make it here on my channel i will leave the link below.. The chocolate ganache was poured onto a completely cooled cake 13 minutes after the ganache was prepared..
INGREDIENTS
200G ALL PURPOSE FLOUR
200G SUGAR
180G DARK CHOCOLATE
140ML TAP WATER
70G MILK
70G BUTTER
70G SUNFLOWER OIL
30G COCOA POWDER
15G BAKING POWDER
3 EGGS
2G SALT
1 TABLESPOON LEMON JUICE
1/2 TABLESPOON VANILLA FLAVOUR
CHOCOLATE GANACHE RECIPE
Chocolate mud cake recipe | how to make moist chocolate cake | ASMR
Chocolate mud cake recipe | how to make moist chocolate cake | easy cooking with das
#chocolate #cake #recipe #asmr #mud #pastry #bakery
Indulge in the luscious delight of our Chocolate Mud Cake! With its moist, velvety texture and rich cocoa flavor, this cake is an irresistible treat for all chocolate lovers. Topped with a heavenly ganache and adorned with chocolate shavings, every bite is pure bliss. A must-try for ultimate dessert enthusiasts! ????????
Chocolate Mud Cake with Dark Chocolate Ganache using cup and gram measurements:
????only 1 egg chocolate cake recipe
No oven Chocolate cake recipe
???? Bakery Biscuits recipe
Healthy cookies recipe.
Coconut cookies recipe.
super moist eggless chocolate cake
the Best simple chocolate cake recipe
Ingredients for Chocolate Mud Cake:
1 cup (225g) unsalted butter
1/2 cup (120ml) water
1/2 cup (50g) cocoa powder
1 1/2 cups (300g) granulated sugar
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (or 120gm curd/yogurt)
1 tablespoon vanilla extract
Ingredients for Dark Chocolate Ganache:
1/2 cup (120ml) heavy cream
8 ounces (225g) dark chocolate, finely chopped
Instructions for Chocolate Mud Cake:
Preheat your oven to 325°F (160°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
In a medium saucepan, melt the butter over low heat. Add the water and cocoa powder, whisking until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking powder, baking soda and salt.
Pour the slightly cooled cocoa mixture into the dry ingredients. Stir until well combined.
In a separate bowl, whisk together the eggs and vanilla extract. Add this mixture to the cake batter and mix until smooth.
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Instructions for Dark Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.
Add the finely chopped dark chocolate to the hot cream. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
Let the ganache cool for about 15-20 minutes until it thickens slightly but is still pourable.
Assembly:
Place the cooled chocolate mud cake on a serving plate.
Pour the dark chocolate ganache over the cake, spreading it evenly with a spatula to cover the top and sides.
Allow the ganache to set before serving.
Enjoy your delicious Chocolate Mud Cake with Dark Chocolate Ganache!
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[easy cooking with das]
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THE ULTIMATE Chocolate Mud Cake Recipe - 2018 Update
THE ULTIMATE Chocolate Mud Cake Recipe - 2018 Update
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Looking for my small version of this cake ? ... it's here:
✅Mini Chocolate Mud Cake Recipe - Chocolate Fudge Brownie Cake ! ▶️▶️▶️ ✅
So here we are, I never realized that this video would be so popular ! With almost 10 MILLION views on the original video, I decided to update the video with lots of info based on questions I received over the past years. I'd taken the most asked questions and answered them ON-THE-VIDEO. I've also included direct clickable links to the chocolate butter ganache recipe below, and the simple syrup that can be used with this cake. I have updated the video to give you full info on the dimensions of the baking pan I used also.
Thanks for watching ! At the time of publishing this video, I just reached 400,000 subscribers ... so THANK YOU !
Thank you to all of you that have supported me over the last years on YouTube !
★► Dark Chocolate Butter Ganache Recipe
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★► Simple Syrup Recipe - Cake Syrup Recipe
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Check out my new gardening channel on YouTube at :
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#recipe #chocolate #cake
Perfect Chocolate Mud Cake Recipe||Simply My Passion !!!
Deliciously moist and rich, this is definitely THE best ever cake for chocolate lovers. One piece is never enough!Decadent, rich and excessive - this is the ultimate chocolate mud cake that's perfect for birthdays, celebrations or even just because you feel like it.This quick and easy chocolate mud cake looks impressive on the dinner table and is sure to be a hit with everyone this Easter.When you're in the mood for a decadent dessert, you can't look past this chocolate mud cake recipe. Dense, moist and covered in dark chocolate ganache, this cake is a chocolate lover's dreamDark Chocolate Mud Cake is a super choc sensation, perfect for hardcore chocoholics! Dark Chocolate is combined with butter, sugar, milk, flour and eggs to create a dark, thick batter. Slowly baked then topped with a rich chocolate ganache, this cake is seriously chocolatey - give it a go!
#simplymypassion
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URL:
BEST EVER White Chocolate Mud Cake - The Scran Line
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
White Chocolate Mud Cake
140g - 3/4 cup white chocolate
375ml - 1 1/2 cups milk
450g - 2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
170g - 3/4 cup unsalted butter
260g - 1 1/4 cups caster sugar
2 tsp vanilla extract
3 large eggs
White Chocolate Swiss Meringue
300g - 1 1/2 cups white chocolate
125ml - 1/2 cup heavy cream
350g - 6 large fresh egg whites
200g - 1 cup caster sugar
500g - 2 cups unsalted butter, softened
1 tsp vanilla extract or vanilla bean paste
White Chocolate Mud Cake
Preheat your oven to 175°C / 350°F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the flour, baking powder and salt to a large mixing bowl and use a whisk to combine.
Add the milk and chocolate to a heat proof jug and microwave for 2 minutes. Use a whisk or spoon to mix until chocolate is fully melted.
Add the butter, sugar and vanilla extract to a large mixing bowl and use an electric mixer to beat until pale and fluffy. About 3 minutes. Add half the dry ingredients and half the wet ingredients and mix on low speed until combined. Repeat with the remaining wet and dry ingredients.
Split the batter between the two baking tins and bake both cakes in the middle rack for 40 minutes. Once baked, allow to cool completely.
White Chocolate Swiss Meringue
Add the chocolate and heavy cream to a heat proof mixing bowl and microwave for 1 minute, stir and then 30 seconds each time after that, mixing each time until smooth. Set aside to cool at room temperature.
Fill a large saucepan one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe, so you can store the yolks in an airtight container in the fridge to use for something else. If you need ideas, there are loads on the internet, but my go-to recipe for using up egg yolks is French pastry cream. Yum!
Add your sugar to the egg whites to the mixing bowl and use a hand whisk to mix them together.
Place your bowl on top of the pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. This is called the double-boiler method and is a very gentle way of cooking something or melting something.
Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 160°C / 320°F. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about 4–5 minutes. The mixture will become thick and glossy and will begin to cool.
Gradually add the softened butter, 1 tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
Once you have added all the butter, add the vanilla extract and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla) and is nice and fluffy.
To finish, add the white chocolate and mix until well combined.
Assembly
Use a large, serrated knife or cake leveler to trim the tops of your cakes off and then trim in half.
Add some frosting to your serving plate and use an offset spatula to spread around. By the way, you can totally do this with a spoon instead.
Add your first layer of cake and then add some frosting on top. Spread the frosting around evenly before adding the next layer of cake. Repeat that until you have all your cake layers on.
Take it out of the fridge and add the final layer of frosting. This doesn’t need to look perfect. I went for the rustic look and I think it looks beautiful.
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - SPONSOR
00:03 - INTRO
00:21 - MILK AND CHOCOLATE
00:31 - MAKING THE BATTER
01:00 - SUBSCRIBE!
01:10 - MAKING THE BATTER
01:49 - SPONSORSHIP
03:25 - FROSTING
04:58 - DECORATING THE CAKE
06:21 - OUTRO
#thescranline #whitechocolate #mudcake