Chocolate
Mud Cake Recipe ingredients and
quantities for 8 different cake
sizes.
Round
Tin
Square Tin
15cm/6in
12cm/5in
18cm/7in
15cm/6in
20cm/8in
18cm/7in
22cm/9in
20cm/8in
Softened butter
110g
3
½ oz
130g
4
oz
190g
6oz
220g
7
oz
Dark Chocolate
110g
3
½ oz
130g
4
oz
190g
6
oz
220g
7
oz
Instant Coffee Powder
2
teaspoons
3
teaspoons
4
teaspoons
6
teaspoons
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
Plainflour
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
teaspoon
¼
teaspoon
¼ teaspoon
½
teaspoon
Caster Sugar
(superfine)
240g
8
oz
300g
10oz
420g
14
oz
480g
15oz
Eggs
(Use
57g/2 oz large eggs)
2
2
3
4
Vegetable Oil
4
teaspoons
5
teaspoons
6
teaspoons
7
teaspoons
Buttermilk
or milk
60ml
2
fl oz
70ml
2 ½fl
oz
95ml
3
fl oz
110ml
3 ½fl
oz
Baking Time
160C (315F, gas 2-3)
1
hour
10
min
1
hour
30
minutes
1
hour
40
min
1
hour
45
min
Round
Tin
Square Tin
25cm/10in
22cm/9in
28cm/11in
25cm/10in
30cm/12in
28cm/11in
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
teaspoons
12
teaspoons
2 ½
tablespoons
2 ½
tablespoons
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
Plainflour
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
teaspoon
¾
teaspoon
1
teaspoon
1
teaspoon
Caster Sugar
(superfine)
550g
1
lb 2 oz
860g
1
¾ lb
960g
2
lb
1.2kg
2lb
6 oz
Eggs
(Use
57g/2 oz large eggs)
4
7
8
9
Vegetable Oil
8
teaspoons
2 ½
tablespoons
3
tablespoons
3 ½
tablespoons
Buttermilk
or milk
125ml
4
fl oz
200ml
6 ½fl
oz
220ml
7
fl oz
270ml
9
fl oz
Baking Time
160C (315F, gas 2-3)
1
hour
50
min
2
hours
25
min
2
hours
40
min
2
hours
55
min
How
to make the chocolate
mud cake 1
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.
