Chocolate Mud Cake
A wedding cake recipe
Chocolate Mud Cake Recipe ingredients and quantities for 8 different cake sizes.
Round Tin
|
15cm/6in |
18cm/7in |
20cm/8in |
22cm/9in |
Softened butter
|
110g 3 ½ oz
|
130g 4 oz |
190g 6 oz |
220g 7 oz |
Dark Chocolate
|
110g 3 ½ oz
|
130g 4 oz |
190g 6 oz |
220g 7 oz |
Instant Coffee Powder
|
2
|
3 |
4 |
6 |
Water
|
80ml 2 ¾ fl oz
|
95ml 3 fl oz |
140ml 5 fl oz |
160ml 5 ½ fl oz |
Self-raising flour
|
65g 2 oz
|
75g 2 ½ oz |
110g 3 ½ oz
|
125g 4 oz
|
Plain flour
|
65g 2 oz
|
75g 2 ½ oz |
110g 3 ½ oz
|
125g 4 oz
|
Cocoa powder
|
25g 1 oz
|
30g 1 oz |
40g 1 ½ oz |
50g 1 ½ oz |
Bicarbonate of Soda (baking soda)
|
¼ |
¼ |
¼ |
½ |
Caster Sugar
|
240g 8 oz |
300g 10oz |
420g 14 oz |
480g 15oz |
Eggs
|
2 |
2
|
3 |
4 |
Vegetable Oil
|
4
|
5 |
6 |
7 |
Buttermilk
|
60ml 2 fl oz |
70ml 2 ½ fl oz |
95ml 3 fl oz |
110ml 3 ½ fl oz |
Baking Time
|
1 hour 10 min |
1 hour 30 minutes
|
1 hour 40 min |
1 hour 45 min |
Round Tin
|
25cm/10in |
28cm/11in |
30cm/12in |
30cm/12in
|
Softened butter
|
250g 8 oz
|
400g 13 oz |
440g 14 oz |
525g 1 lb 1 oz |
Dark Chocolate
|
250g 8 oz
|
400g 13 oz |
440g 14 oz |
525g 1 lb 1 oz |
Instant Coffee Powder
|
8
|
12 |
2 ½ |
2 ½ |
Water
|
180ml 6 fl oz
|
290ml 10 fl oz |
320 ml 11 fl oz |
385ml 12 fl oz |
Self-raising flour
|
150g 5 oz
|
250g 8 oz
|
280g 9 oz
|
330g 11 oz
|
Plain flour
|
150g 5 oz
|
250g 8 oz
|
280g 9 oz
|
330g 11 oz
|
Cocoa powder
|
60g 2 oz
|
90g 3 oz |
110 3 ½ oz |
125g 4 oz |
Bicarbonate of Soda (baking soda)
|
½ |
¾ |
1 |
1 |
Caster Sugar
|
550g 1 lb 2 oz |
860g 1 ¾ lb |
960g 2 lb |
1.2kg 2lb 6 oz |
Eggs
|
4 |
7
|
8
|
9 |
Vegetable Oil
|
8
|
2 ½ |
3 |
3 ½ |
Buttermilk
|
125ml 4 fl oz |
200ml 6 ½ fl oz |
220ml 7 fl oz |
270ml 9 fl oz
|
Baking Time
|
1 hour 50 min |
2 hours 25 min |
2 hours 40 min
|
2 hours 55 min |
1. Preheat the oven to 160C (315F, Gas 2-3).
2. Grease the cake tins and line the base with greaseproof paper, line the sides of the tin so that the sides extends about 2 cm (3/4 inch) above the height of the tin.
3. In a saucepan place the butter, chocolate, coffee and water, stir over low heat until melted, remove from the heat allow to cool.
4. Mix the eggs, oil and buttermilk combine well.
5. In a large bowl sift the flours, cocoa powder and bicarb soda.
6. Stir in the sugar and make a well in the center and add the chocolate, butter mixture and the egg, buttermilk mixture, stir until completely combined.
7. Pour the mixture into the prepared cake tin.
8. Bake for the required time, refer to chart below for your selected cake size.
9. Test the cake toward the end of cooking time. The cake is cooked when a skewer inserted into the center of the cake comes out clean.
10. Leave the cake to cool in the tin. When cold turn out of the tin and remove the paper.
The chocolate mud cake can be stored in an airtight container in the fridge for up to 3 weeks or freeze for up to 2 months. Allow the cakes to come to room temperature before decorating.
You will need Adobe PDF Reader to read the instructions for the chocolate mud cake recipe if you don’t have the free Adobe PDF Reader you can get it here.
Bride Idea
If you are using an unusual cake tin and are unsure of the quantity of the cake mix to use, you can easily work out the quantity by measuring the volume with water.
To do this completely fill a 20 cm (8 inch) round cake tin with water, then pour this into the shaped tin until completely full.
This way you can calculate how many quantities of the basic 20 cm (8 inch) mixture will be needed to fill the tin.
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