Easiest Way to Prepare Delicious Chocolate mud cake with ganache icing

Chocolate mud cake with ganache icing. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate ganache icing.

This time around I made two smaller cakes, but the recipe is for a big cake, please adjust the amounts for a smaller or a bigger cake, as needed. Chocolate mud cake with ganache icing Beautiful cake and delicious icing. To make the ganache, place the chopped chocolate into a bowl. You can have Chocolate mud cake with ganache icing using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chocolate mud cake with ganache icing

1. It's 1 tbsp of Fresh lemon juice.
2. It's 1 cup of milk.
3. Prepare 1/2 cup of oil.
4. Prepare 250 grams of dark chocolate- roughly chopped.
5. You need 1 cup of strong coffee - can be instant.
6. Prepare 2 cup of flour.
7. It's 2 tsp of baking soda.
8. Prepare 1 tsp of baking powder.
9. You need 1/2 cup of Cocoa.
10. It's 1 cup of white sugar.
11. Prepare 2 of eggs.
12. Prepare 400 grams of Dark chocolate.
13. Prepare 1 cup of Cream.

Heat the cream until just before it comes to a boil. Pour the cream over the chocolate and stir gently until combined. Leave at room temperature until the ganache has reached a spreadable consistency. Smooth generously over the top and sides of the cake.

Chocolate mud cake with ganache icing step by step

1. Preheat oven to 180° C line tin with non-stick paper.
2. mix lemon juice with milk and set aside for it to sour milk.
3. place hot coffee oil and chocolate in microwave bowl stirring often until chocolate has melted and the mixture is smooth. Cool.
4. In large bowl mix flour baking soda baking powder sugar and cocoa.
5. Mix eggs and soured milk into chocolate mixture combine thoroughly and mix in dry ingredients.
6. pour into tin and bake for 1 hour. when tested fudgy crumbs should still stick to the skewer - this is the desirable sticky mud cake consistency..
7. cool for 15 mins in the tin then cool.further on the rack. when cold cut cake in half with serrated knife ice centre and top with ganache icing..
8. Ganache icing.
9. place 400 grams of chocolate and cream in saucepan and stir over medium heat until the chocolate has melted and mixture is smooth. Cool then refridgerate 30-40 mins until mixture is a thick spreading consistency..

Mud cake can be topped with a variety of frostings. Chocolate ganache is a staple mud cake frosting. You can also pair it with a traditional buttercream frosting or a whipped cream. I choose to pair mine with a whipped chocolate buttercream. A whipped buttercream is lighter and fluffier than traditional buttercream.