So yep I have been baking again and there is more to come this weekend too (really I just can’t help myself ). I promise the next post will have stitching pics though.
It was a friends birthday last week and we had an impromptu celebration dinner… that of course means cake! So about 3pm on the Saturday with a few hours to go before people were turning up I had the bright idea to make mud cake. Yep, that’s me always making grand plans without adequate time to see it through.

The other catch… I didn’t actually have a mud cake recipe. Thankfully Mr B’s brother is a great chef and I have very fond memories of his delicious mud cakes. A quick phone call later and I had an email overflowing with all sorts of cheffy recipes.. ie sometimes a little light on the details. The mud cake recipe however seemed easy enough to follow and I set to putting it all together.

Did I mention that I never can follow a recipe exactly and that I had decided Turkish delight mud cake was the flavour of choice for the particular person I was making it for, and  what better way to make something all gooey and decadent than 4 Turkish delight bars chopped up and dispersed through your cake (this may have been a little overkill)

Things went well though, and after over an hour and a half in the oven we had cake.. big, rich and incredibly deadly cake. No worries about calories though as birthday calories are magical and don’t count, this being a birthday cake it was declared perfectly healthy ( I wouldn’t recommend this for a non birthday occasion of you are worried about how evil baked goods are to your waistline).

A bit eager to get eating we didn’t let the cake cool completely before slathering it in a thick layer of chocolate ganache, this means that the centre was still somewhat gooey and fudgey when we cut (the Turkish delight chunks also seemed to congregate in the centre

A couple of quick notes before heading on to the recipe. This makes a BIG cake. The photo showing the batter being poured in, when cooked the cake was almost to the top of the paper and it made two mini cakes as well ( not that mini actually but made in those cute little spring form tins… I need more little tins, they are so cute). Also I cooked this in a water bath (not such a great idea in the spring form but you get that) and transferred it from the water bath after about an hour. The top does dry out so it is best to cover the cake during cooking in a similar way to when baking fruitcakes.

** The gooeyness of the cake did set once it had cooled completely though some of the softness could be attributed to moisture getting in from the water bath I used initially.

Recipe Bits

Mississipi Mud Cake

500g Butter
300g Dark Chocolate ( I used 50:50 dark and milk as the person I was baking this for is not a big dark chocolate fan)
4 Cups of Sugar
2 Cups Hot Water
2/3 cup of whisky (or in my case Scotch)
2 Tbs Instant Coffee
3 Cups Plain Flour
1/2 Cup Self Raising Flour
1/2 Cup Cocoa
4 eggs lightly beaten

** I added 4 chopped Fry’s Turkish delight bars to the batter and mixed through before pouring into the cake tin.

Place the Butter,chocolate, sugar, hot water, whisky in a bowl and heat over a double boiler until everything is melted and combined. Set the chocolate mixture to the side to cool.
Once the mixture has cooled to room temperature add the dry ingredients to the chocolate mixture. Gradually add the eggs and mix until all the ingredients are combined and there are no lumps.
Bake in a 180*C oven until cake is set in the centre. Mine took about 1.5hrs