I was going to post a different recipe today, but ever since I posted these pictures on Facebook, people keep asking me the recipe so here it is – raspberry chocolate mud cake. The story behind this cake is quite simple: I found these beautiful, almost perfect fresh raspberries and needed a cake to showcase them. And I think this Chocolate Mud Cake does a great job at combining the sharp, intense chocolate taste with the delicate, fragrant, fresh raspberries. It’s a rich, dense cake and it had to be that way given the fact that it uses loads of chocolate.
The key to this cake is the long cooking time at a fairly low temperature. This allows it to bake evenly without a dome or cracks. As for the glaze, feel free to use only dark chocolate if you prefer a darker look and a more intense taste. I just felt that the chocolate was dense enough and chose to balance the glaze with milk chocolate. The raspberries are there to balance the taste out, bringing a certain zing and aroma to each slice. Plus, they look amazing and natural, making you want to eat the cake even more!
Chocolate Mud Cake:
- 300 g all-purpose flour
- 50 g cocoa powder
- 2 g salt
- 8 g baking powder
- 2 g baking soda
- 170 g hot water
- 1 g instant coffee
- 250 g butter cubed
- 200 g dark chocolate chopped
- 400 g sugar
- 5 g vanilla extract
- 125 g milk
- 4 eggs
- 70 g vegetable oil
- 60 g dark chocolate chopped
- 60 g milk chocolate chopped
- 120 g heavy cream
- 30 g butter
- Fresh raspberries to decorate
Chocolate mud cake:
- Preheat your oven to 300F (150C) and line a 24cm diameter round cake pan with baking paper (bottom and sides as well).
- Sift the flour, cocoa powder, salt, baking powder and baking soda.
- In a large heatproof bowl, combine the hot water and coffee and mix until melted then add the butter, chocolate and sugar.
- Place the bowl over a hot water bath and melt them all together, mixing from time to time.
- When the mixture it smooth, remove from heat and stir in the vanilla and milk.
- Using an electric mixer, stir in the eggs, one by one then add the oil, followed by the dry ingredients.
- Pour the batter into your prepared cake pan and bake for 1⅕ up to 2 hours.
- To check is the cake is done, insert a wooden skewer in the center of the cake. If the skewer comes out clean, the cake is done. If there are traces of batter on the skewer, bake a few more minutes then check again.
- When done, remove from the oven and let the cake cool down.
- Using a sharp knife, even out the top of the cake and place it on a platter.
- For the glaze, bring the cream to the boiling point. Remove from heat and stir in the chocolates. Mix until melted then add the butter.
- Let the glaze come to room temperature then spread it over the cake.
- Decorate the cake with fresh raspberries and chill before serving.
- The cake might sink slightly in the center while cooking, but don’t worry! Carefully even it out once baked and top it with glaze to cover the uneven surface if it happens.