Best Chocolate (Mud) Cake with Chocolate Baileys ganache

I must admit I am a little obsessed with chocolate mud cake. No, I don't have any cravings for mud cake. It's more like I want to "experiment" with a different mud cake recipe I have bookmarked weeks ago. I could have baked this version the last round but I wanted to perfect the chocolate Baileys mudcake recipe.

It's a simple recipe. This use less chocolate content than the other one but it uses more butter. There is no Baileys added in this. Instead, instant Espresso coffee powder were added. Even the baking process differs. This one requires at least a hand mixer (if not a stand mixer) to beat the eggs and the sugar.

The end result, a very moist chocolate cake with a hint of coffee. It's more of a moist chocolate cake more than a mud cake. I am not complaining. I like it eventhough it's not a proper mud cake. It's not overly rich or heavy but nice enough to indulge in a slice or two (I cut the cake into 16 slices but greedy hubby will always insist on taking two slices to work for breakfast). Not at all disappointed. That's how much I like the chocolate cake. The Baileys chocolate ganache I made to top the cake adds extra umpphh kick boost to the already yummy cake. This recipe is definitely be my to bake whenever I crave for a chocolate cake.

Adapted from Taste Australia
200g butter
100g Callebaut Dark Chocolate
1 tbsp Nescafe Instant Espresso (original recipe calls for 2 tbsp)
2 tbsp instant coffee powder (I ran out of Espresso powder so I substituted with this)
30g Callebaut cocoa powder
60g water
110g brown sugar (original recipe calls for 220g white sugar)
100g white sugar
10g vanilla sugar
3 large free range eggs
115g self raising flour
  1. Preheat oven to 160 celcius
  2. Grease and prepare a 21 cm square pan (original recipe uses 22cm round pan. You may increase the ingredients slightly but I didn't)
  3. Add butter, dark chocolate, espresso, cocoa powder and water in a heat proof bowl. Make sure the pan can fit on top of your pot. Whisk till ingredients smooth and combine. Remove from heat and let it stand for 10 minutes
  4. Beat eggs and sugar till pale and creamy. 
  5. Whisk in the chocolate mixture. Mix till combine
  6. Fold in the flour
  7. Pour in cake pan and bake for 55 minutes (may be 50 minutes will do).
  8. Don't worry if this cake cracks a little. All you need to do is to peel the top layer off with your fingers or serrated knife. Spread one of your favourite ganache on cake (once cake is completely cool).

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