We stumbled across this mud cake a couple of years back. In 2010, as he made 3 individual cakes that Christmas period. One for me, as a trial. One for his folks, and the best for the Sydney girls while we were all holidaying at Kooindah Waters on the Central Coast (faintly recall it being a Mantra hotel, but maybe I’m mistaken). Actually, the oysters we ate with cucumber and finger limes were a great idea that’s been repeated a few times in the Crowe-Amvazas home in the past three years. I wish we were able to grow finger limes.
Ok, so to capture the recipe forever more given I’ve just found the cocoa-blotched printed copy we (he) used 3 years ago I’m going to repeat it here.
Justin’s Chocolate Mud Cake Glory
Melted butter, to grease
560g (2¼ cups) caster sugar
250g dark chocolate, coarsely chopped (Lindt 70% Cocoa)
250g unsalted butter, chopped
185ml (¾ cup) freshly brewed strong espresso coffee (last time we would have used our stock of Crivelli coffee)
1½ cups self-raising flour
¾ cup cocoa powder
100g (1 cup) almond meal
125g (½ cup) sour cream
4 eggs, lightly whisked
1 vanilla bean
cocoa powder, extra, for dusting
Having recently visited Essential Ingredient in Prahran Market for the first time, I’m sure we will source our dark Lindt chocolate there. Problem is I’m sure I’d be walking out with even more items. The other day I bought some Pariya Pashmak Persian fairy floss from Coles (so, so terribly sucked in but so, so yummy). But, Essential Ingredient have the full range their stock and I’d be keen to try the saffron flavour. Which reminds me, we need a good saffron source. No point purchasing the tiny Masterfoods 0.5g for ~$7.58. I’d like to try the Artichoke and Saffron Risotto recipe.
1. Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
2. Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon, until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool.
3. Sift the flour and cocoa power into a boal. Add the almond meal and stir to combine. Combine the sour cream, egg and vanilla bean seeds in a separate bowl. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternately in batches, until just combined.
4. Pour the mixture into the prepared pan. Bake in oven, covering loosely with foil if necessary to prevent overbrowning, for 1 hour 20 minutes or until crumbs cling to a skewer insert into the centre. Set aside in the pan for 10 minutes to cool slightly before transferring onto a wire rack to cool completely. Dust with extra cocoa powder and serve with whipped cream, if desired.
Justin’s special notes: Be careful with the cooking time of 1 hour 20 minutes. It takes longer than that. Maybe an extra 20-45 minutes but I haven’t worked it out exactly yet.
No whipped cream for me. Just pure glory cake.
If a cake is baked this year I’ll be sure to capture it visually for you.