Sunday, 27 January 2013

Chocolate Mud Cake and Marshmallows

For the last two weeks I've been craving marshmallows: gooey, creamy, tasty marshmallows, and I have no idea why. I finally went and bought some this weekend and decided to combine it with my new favourite chocolate cake recipe - Chocolate Mud Cake by Planet Cake. In the spirit of the new year, I thought I'd adapt this recipe to use as cupcakes.

Now as the wise Jill Scott once said, "everything ain't for everybody". 

As in life, where some things or some people, just aren't meant to go together, no matter how much you might want it to work; so too in the case of the chocolate mud cake recipe and cupcake cases. I tried it once earlier on in the week and wasn't that happy so this weekend I tried something slightly different but the results stayed the same. It just wasn't meant to be.

I will say that as a cake, it is amazing; rich, moist and generally delicious. But as cupcakes, it's not so great. Not terrible mind, but definitely nowhere near as wonderful. So my advice is that if you want to make great chocolate cupcakes use this recipe* instead.

And if I haven't put you off the chocolate mud cake recipe, (which I sincerely hope I haven't), then I have included it below. It is truly a delicious cake and best made as per the instructions- I know because I have done it!

Mud Cake Recipe from Planet Cake (8" square cake)

220g (7 3/4 oz) butter
220g (7 3/4 oz) dark chocolate chopped
25g (1 oz/ half cup) coffee granules
125 g (4 1/2 oz) self raising flour
125 g (4 1/2 oz) plain (all purpose) flour
50 g (1 1/2 oz / 1/3 cup) unsweetened cocoa powder
1/2 teaspoon bicarbonate of soda
480g (1lb 1 oz / 1 3/4 cups) caster (superfine) sugar
4 eggs lightly beaten
7 teaspoons vegetable oil
100ml (3 1/2 fl oz) buttermilk

1. Preheat oven to 160 deg C (315 deg F /gas 2-3)
Grease tin and line the base and sides with a collar. 
2. Put the butter, chocolate and coffee in a saucepan with 160 ml water and stir over low heat until melted then remove from heat.
3. Sift the flours, cocoa and bicarbonate of soda into a bowl. Stir in the sugar and make well in centre. Add the combined egg, oil and buttermilk and chocolate mixture, stir with a large spoon till completely combined.
4. Pour the mixture into the tin and bake for 1 hour 40 minutes. Leave in the tin until it's completely chilled. 

How many times do we try to make things into what they are not? I'll leave you with this well known prayer & I wish you all serenity, courage & wisdom.

Peace & Love


* I covered my chocolate cupcakes with marshmallow fluff, chopped marshmallows and chocolate chips. It was exactly what I was after, a complete sugar overload!

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