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Big Slab of Chocolate Mud Cake
This recipe Big Slab of Chocolate Mud Cake is good for celebrations and birthdays.
When you have to cook for large number of people You need a big slab Chocolate Mud Cake of indulgence, dark chocolate is ideal to celebrate the special occasion with friends,
Every one that eats my homemade mud cake has a celebration in there mouth with each mouthfuls they take.
Just think how much money you are saving when you make this Chocolate Mud cake yourself.
This recipe is so easy my children help me make it.
5oog butter
1/2 cups boiling water
600g dark chocolate dark chocolate broken into pieces
4 cups caster sugar
1 cup dark cocoa powder2 tablespoon oil
5 tablespoon instant espresso coffee or granule or ecco (free caffeine)
1 teaspoon bicarbonate of soda
2 cups plain flour
1 cup self-raising flour
6 eggs
5 teaspoon vanilla essence
canola cooking spray
Chocolate Ganache :
150ml thicken cream
30g unsalted butter
500g Cooking chocolate
METHOD:
Preheat oven on 150*C (300*F), spray with cooking oil on bake tray: Roasting tray or slab cake tray about 38cm wide and 35 cm( 15 inch x1o inch) deep with sufficient depth 11″-12.5″-14.5″ STAINLESS STEEL BAKING TRAY 3-PIECE SET
Need a deep bowl ( bowl about 38cm wide & 42cm deep SignatureSorrento10-Inch 120-Ounce Large Mixing Bowl, Tuscan Blue
Place in saucepan nonstick double boiler Double Balloon Whisk until then chocolate & butter has melted. In a other bowl sift the flours, cocoa, coffee and bicarbonate of soda into a large bowl. Stir in the sugar & make a well in the center. Add the combine eggs & vanilla essence, using a large metal spoon, slowly stir to incorporate the dry ingredients. Gradually stir in the melted chocolate mixture.
Pour the mixture into the tin & bake for 1 3/4 hrs. Test the centre with a skewer – the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks uncooked, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out.
Chocolate Ganache: Place the cream & butter into a saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks .
TIP:Can be frozen for up to 2 mth

Wicked Chocolate Berry Mud Cake
Here is a Dessert    that everyone loves Beautiful mud cake , but are too frightened to cook this chocolate mud cake .
With this recipe you will have great success !!!
This wickedly rich chocolate Mud cake tasty delicious with the blueberries.
375g Dark chocolate
2 tablespoon instant espresso coffee
powder or granules or ecco( free caffeine)
160g self raising flour flour
160g plain flour
1/2 cup dark cocoa powder
2 tablespoon oil
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
4 eggs
1 cup buttermilk or 1 cup cream
2 teaspoon vanilla essence
1 pkt blueberries or whichever berries are in season
serve with cream
Chocolate Ganache:
50g dark Chocolate, chopped
125ml cream ( 1/2 cup)
20g unsalted butter
METHOD :
Preheat the oven to warm 160′C,spray with cooking oil a deep 9 by 2 Inch Round Pan line the base with baking paper.
Place  in a saucepan the butter, & buttermilk ( or cream) coffee powder, then remove the saucepan off the heat add the chocolate & stir until Chocolate Ganache  melted. Allow to cool then add the beaten eggs  & vanilla essence, stir until combine, Please don’t over mix. In a another bowl sift the flours, cocoa and bicarbonate of soda into a large bowl Stir in the sugar and make a well in the center.Gradually stir in the melted chocolate mixture using a large mental spoon, slowly stir to incorporating the dry ingredients.
Pour the mixture into the tin . Blueberries  thoroughly rinse & dry, using paper towels  Drop the blueberries on top of the cake mixture. Bake for 1 3/4 hrs. Test the centre with a skewer – the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks raw, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out & wrap in plastic
Chocolate Ganache: Place the cream & butter into aWare Universal 8 Cup Double Boiler Fits 2 to 4 Quart Sauce Pans saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate. Serve with whipped cream & blueberries on top.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks . Can be frozen for up to 2 mths

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