Cooking notes: mud cake
I made a birthday cake for my son yesterday.
The basic recipe was this mud cake recipe from Taste. Modifications:
- we’re a three person household, so I cut the recipe in half, give or take (about 2/5ths, mostly, because I used 100g of Lindt 70% Dark chocolate)
- I used cream, not sour cream. I am intrigued by sour cream in a chocolate cake I have to say, but Andrew doesn’t like sour cream and generally I didn’t want to mess with the sweet flavour of a kid’s birthday cake more than I was already doing by using this recipe
Since we have an espresso machine in the house I also pulled my second or third ever espresso (actually, a very long black at that volume!) which undoubtedly was terrible. I drink coffee very rarely; but of course I didn’t have to taste it directly, I just had to not get coffee grounds in the cake. The coffee taste went well in the cake and means not having to use a liqueur for a bit of zing.
The we established an ancient ritual of our culture:
I cooked it in a $3 train mould from Kmart. All my love to you silicone cake trays: you’re a pain to get into the oven but a cinch to extract cooked cakes from. The “icing” is molten milk chocolate and the “decorations”, such as they are, are of a train turntable. I’m hoping to decorate cakes with a little more forethought as he gets older.
I cooked it for 20 minutes in a hot oven and another 5 minutes as the oven cooled and that was about right. If you like mudcakes slightly wet as I do 15 would probably work (for pieces of cake this size). The train pieces are a bit short: I wasn’t sure how full to fill the molds when it had self-raising flour in it and tried about 2/3, when I really should have gone nearly to the top.
While he got very excited about the sprinkles, my son actually ate half the undecorated engine with far more enthusiasm. It’s not really a cake for a toddler’s palate (and he totally has one, if everything in the world was made of butter icing he couldn’t be happier) but he didn’t seem put off.