Chocolate Fudge Mud Cakes

Chocolate Fudge Mud cake

• 3 x 60g Mars bars
• 150g butter, chopped coarsely
• 150g dark eating chocolate, chopped coarsely
• 1/2 cup firmly packed brown sugar
• 1 cup water
• 1/2 cup plain flour
• 1/4 cup self-raising flour
• 2 eggs

1. Preheat oven to 180 C. Grease 12-hole muffin pan.
2. Chop 2 Mars bars finely; cut remaining bar into 12 slices.
3. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until smooth. Transfer to large bowl; cool 10 minutes. Whisk in sifted flours, then eggs and finely chopped Mars bar.
4. Divide mixture into pan holes. bake about 25 minutes. Meanwhile make chocolate fudge frosting. Spread cakes with frosting, top each with a slice of Mars bar.

Chocolate Fudge Frosting

• 50g dark eating chocolate, chopped coarsely
• 25g butter
• 1 cup icing sugar
• 1 tablespoon cocoa powder
• 2 tablespoons hot water, approximately

Stir chocolate and butter in heatproof bowl over saucepan of simmering water until smooth (do not allow water to touch base of bowl); stir in sifted icing sugar and cocoa. Stir in enough of the hot water until frosting is spreadable.

Makes 12

Rich Truffle Mud Cake

This very rich cake is perfect for the grand finale to a dinner party, and should be made a day ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

• 6 eggs
• 1/2 cup firmly packed brown sugar
• 400g dark chocolate, melted
• 1 cup thick cream
• 1/3 cup Cointreau

1. Preheat oven to moderate. Grease and line deep 22 cm round cake pan.
2. Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. Gradually beat in barely warm chocolate; beat until combined.
3. Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan.
4. Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.
5. Bake cake in moderate oven 30 minutes. Cool cake in pan.
6. Turn cake onto serving plate, cover, refrigerate overnight. Serve dusted with a little sifted cocoa, if desired. 

Serves 12

Tips

Any type of liqueur can be substituted for the citrus-flavored Cointreau.

This cake is delicious served with fresh raspberries and fresh raspberry coulis.

Source: The Australian Women's Weekly

Mississippi Mud Cake

This popular cake is a delectable alternative to fruit cake. A sure- to-please cake, it has a fudgy texture and is wonderful served warm or at room temperature. 

• 250g butter, chopped coarsely
• 150g dark chocolate, chopped coarsely
• 2 cups caster sugar
• 1 cup hot water
•  1/3 cup coffee liqueur
• 1 tablespoon instant coffee powder
• 1 1/2 cups plain flour
• 1/4 cup self-raising flour
• 1/4 cup cocoa powder
• 2 eggs, beaten lightly

1. Preheat oven to moderate. Grease and line deep round cake pan.
2. Combine butter, chocolate, sugar, the water, liqueur and coffee powder in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts.
3. Transfer mixture to large bowl, cool 15 minutes. Whisk in combined sifted flours and cocoa, then eggs. Pour mixture into prepared pan.
4. Bake cake in moderate oven about 1 1/2 hours. Stand cake 30 minutes, then turn onto wire rack, cool.

Serves 16

Source: The Australian Women's Weekly

Caramel Mud Cake

This cake is a twist on the normal dark or white chocolate mud cake, but is just as delicious.

It is really easy to make and requires minimum expertise. 

• 185g butter, chopped coarsely
• 150g white chocolate, chopped coarsely
• 1 cup firmly packed brown sugar
• 1/3 cup golden syrup
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 2 eggs, beaten lightly

1. Preheat oven to moderately slow. Grease and line deep 22 cm round cake pan.
2. Combine butter, chocolate, sugar, golden syrup and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool for 15 minutes.
3. Whisk in flours, then egg; pour mixture into prepared pan.
4. Bake cake in moderately slow oven about 1 1/2 hours.
5. Stand cake in  pan 10 minutes, then turn onto wire rack, cool.

Serves 12

Storage

Cake will keep for up to 1 week in an airtight container at room temperature.

Source: The Australian Women's Weekly