Friday, September 04, 2015


I adapted this recipe from I made this during the Eid Mubarak Open House. Its delicious, decadent, definitely the cake for Chocolate lovers ha....ha it disappears fast!"One piece is never enough. 

I used cherry pie filling in between the chocolate ganache layer.....pergghhh absolutely a double dose impact

Cherry Chocolate Mud Cake

  • 1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams) each halved
  • 7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely 
  • 2 cups (14 ounces, or 397 grams) granulated sugar
  • ½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder
  • 1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder
  • 1 tablespoon (15 ml) vanilla extract
  • 3 large eggs
  • 2 cups (10 ounces, or 284 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)
  • ½ teaspoon (4 grams) salt

  1. Preheat oven to 350 F. Spray two 8-inch round cake pans* with or grease and flour.
  2. In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.
  3. Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.
  4. In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.
  5. Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. 

1 cup (6 ounces) semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter, softened
2 tablespoons corn syrup
Fresh raspberries and fresh mint, optional

For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth.
Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. 
Serve with raspberries and mint if desired. Refrigerate leftovers.


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1 comment:

Aishah Amin said...

kek coklat sahaja dah memikat, dengan cherry filling pulak aduhai diet

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