Posted on Monday, 2nd August 2010 by Grace Massa Langlois
I was entertaining over the weekend and wanted to make an extra special, moist chocolate cake, something simple yet luxurious and Donna Hay’s Chocolate Mud Cake with Dark Chocolate Ganache was perfect. When I was flipping through Donna’s magazine I also noticed sweet glazed cherries. The shine on the cherries was incredible and I thought they would look stunning on the cake.
The mud cake is dense and rich with a deep-chocolate flavour and truly decadent with the smooth, dark chocolate ganache. If you want to impress your guests, look no further, this is definitely a winner.
The fresh cherries were a nice contrast to the rich chocolate. You could also garnish it with some light, sweetened whipped cream or with fresh berries of any type. I made a slightly smaller cake and I had left over batter and decided to make a few individual cakes with ganache glaze.
My niece is getting married on Saturday and my brother is having the rehearsal party at his home Friday night. I told him I would make a few special cakes for the festivities. I planned on making a few varieties of baked cheesecake. After indulging in a piece of this cake and thoroughly enjoying it I am adding it to the list.
Not only will the look (all the deep dark chocolate) get a few oohs and aahs but the taste of this luscious, moist chocolate cake will long be remembered. One of the best chocolate cakes I’ve ever tasted!
Chocolate Mud Cake
(from Donna Hay Magazine – 50th Issue Birthday)
Serves 6 to 8
- 400 g (1½ cups + 4½ tablespoons) butter, chopped
- 400 g (14 ounces) dark chocolate, chopped
- 15 g (1/3 cup ) instant coffee powder
- 2 teaspoons pure vanilla extract
- 60 ml (¼ cup) water
- 225 g (1¾ cups + ¾ tablespoon ) self-raising flour, sifted
- 25 g (3½ tablespoons) cocoa, sifted
- 6 large eggs
- 440 g (2 cups) caster (superfine) sugar
- Preheat oven to 160° C (325° F). Lightly grease a 24 cm (9 1/2-inch) round cake tin lined with non-stick baking paper. Set aside.
- Place the butter, chocolate, coffee, vanilla extract and water in a saucepan over low heat and stir until melted. Set aside and allow to cool to room temperature.
- Using a fine-mesh sieve, sift the flour and cocoa into a small bowl. Repeat an additional 2 times.
- Place the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 6 minutes or until pale and thick. Add the chocolate mixture and beat until combined.
- Using a large spatula, fold through the flour-cocoa mixture.
- Pour into the lightly greased baking tin. Bake for 1 hour 30 minutes or until cooked when tested with a skewer*. *See recipe notes.
- Allow to cool in the baking tin for 10 minutes. Turn out onto a wire rack to cool completely.
*Recipe Notes
Donna Hay’s Cake Baking Tips - How do I tell when my cake is ready?
(Donna Hay Magazine – 50th Issue Birthday)
“To test if a cake is perfectly baked, insert a skewer into the centre. If the skewer emerges clean, the cake is ready. This method works for most cakes, but will do more harm than good to a sponge cake, which relies on trapped air for its feather-light texture. To test a sponge, press down lightly on the top of the cake with your fingertips, if it springs back up, it’s ready. To test mud cake, insert a skewer into the centre; it will emerge coated in cake. Roll the cake from the skewer on your fingertips, if it balls and feels tacky, it’s time to take the cake out of the oven.”
Dark Chocolate Ganache
(from Donna Hay Magazine – 50th Issue Birthday)
- 250 ml (1 cup) single (pouring) cream
- 300 g (10½ ounces) dark chocolate, chopped
- Place the cream and chocolate in a small saucepan over low heat and stir until melted and smooth. Set aside and allow to cool to room temperature.
- Spread ganache over the cooled cake to serve.
Sweet Glazed Cherries
(from Donna Hay Magazine – 50th Issue Birthday)
- 60 ml (¼ cup) cherry-flavoured liqueur
- 125 ml (½ cup) water
- 75 g (1/3 cup) caster (superfine) sugar
- 200 g (1 1/3 cup) fresh or canned pitted cherries
- Place the liqueur, water and sugar in a small saucepan over high heat. Stir to dissolve the sugar and bring to the boil. Cook for 8 to 10 minutes or until thickened.
- Remove from the heat; add cherries and stir through. Set aside to cool.
- Top frosted cake with glazed cherries.
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Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate cake, chocolate dessert, chocolate frosting, chocolate icing, dessert, desserts, Donna Hay recipes, food, food photography, food photos, frosting, fruit, fruit photos, ganache, ganache frosting, ganache icing, individual dessert, mini cakes, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (44)
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August 2nd, 2010 at 3:38 pm
Oh my, this is stunning.
August 2nd, 2010 at 3:45 pm
Thank you Michelle
August 2nd, 2010 at 4:04 pm
I think the cherry on top compliments the cake beautifully, mmm.
Have a great time at the wedding.
August 2nd, 2010 at 4:18 pm
Thank you Ryan, can’t wait for my family to get here and so excited for the wedding!
August 2nd, 2010 at 4:34 pm
Gorgeous!!!
August 2nd, 2010 at 4:59 pm
Thank you Tara!
August 2nd, 2010 at 7:05 pm
This looks amazing! Can I come to the rehearsal party? LOL
August 3rd, 2010 at 11:49 am
What an elegant looking dessert. I agree that the cherry on top really sets this apart from a typical chocolate cake. Your family is so lucky to have you cooking for them!
August 11th, 2010 at 11:42 am
[...] Layer Cake with Chocolate Cream Cheese Frosting. I thought it couldn’t get better than the Chocolate Mud Cake I baked the other day but this chocolate layer cake is extra [...]
August 14th, 2010 at 5:37 pm
[...] Donna’s recipes are not only easy but everything I’ve made from semifreddo to mud cake has been so [...]
October 18th, 2010 at 3:31 am
[...] Grace of La Mia Vita Dolce made Chocolate Mud Cake, Dark Chocolate Ganache and Sweet Glazed Cherrire…. [...]
October 20th, 2010 at 12:36 am
This cake looks awesome – I am a huge Donna Hay fan, and have about half a dozen of her books which I use all the time.
Sue
October 20th, 2010 at 7:25 am
I think she is amazing Sue, all her dishes always come out fantastic. I am just starting my collection of her books.
October 22nd, 2010 at 12:44 pm
It looks amazing and I’m sure tastes delicious. Now if I can just get some for myself
October 23rd, 2010 at 4:09 pm
This makes my chocolate-loving heart skip a beat! It sounds delicious
October 23rd, 2010 at 4:28 pm
Evan I felt exactly the same way, it was so delicious!
October 23rd, 2010 at 8:21 pm
Lovely! The cherries look amazing.
October 23rd, 2010 at 11:05 pm
This is beautiful…especially the glossy cherries!
October 24th, 2010 at 1:53 am
I am just SO impressed with all of the delicious food you make. Everything looks SO incredibly beautiful and tasty. Your chocolate cake is just gorgeous. You’re really amazing and so talented!
October 24th, 2010 at 2:33 am
Thank you Lindsey, you just made my day!
October 24th, 2010 at 2:47 am
chocolate and more chocolate! I love it
October 25th, 2010 at 8:35 am
This looks incredible!
October 25th, 2010 at 9:46 am
Thanks Jenny, one of my favourites.
October 25th, 2010 at 10:18 am
This looks so good. The cherries are amazing. I don’t like the different measurments, as I hate math. Any way we can get the recipe with standard measurements?
October 25th, 2010 at 11:50 am
Wowwwwwwwwwwwwwwwwwwwwwwwwww MARAVILLOSO!!!!!!
October 25th, 2010 at 12:54 pm
Hi Karen, I have updated the measurements for you. I so hate the math too and finally broke down and bought a scale, life has become much easier when baking. The measurement conversion is a little weird, doesn’t seem to match but it is right, have checked it over and over.
October 25th, 2010 at 1:50 pm
Gorgeous pics, congrats on top 9..
from Italy with love..:))
October 25th, 2010 at 3:07 pm
Thanks Nesrine!
October 25th, 2010 at 4:21 pm
This looks DIVINE! wow, so good : )
October 25th, 2010 at 5:25 pm
Congrats on Today’s Top 9 and this looks awesome.
Hope the festivities go well this weekend.
October 25th, 2010 at 6:07 pm
Thank you Sandra
October 25th, 2010 at 6:12 pm
Looks divine! I wish I was having that for dessert tonight! Well done Gracie.
October 25th, 2010 at 6:30 pm
Congrats on your #1 on top 9!! That cake looks so very very good! I love Donna Hay, always feel a little strange reading it but I do like there recipes!
Cheers
Dennis
December 11th, 2010 at 7:09 pm
[...] recipes. Donna has some amazing cake recipes as well. If you like chocolate Donna’s Chocolate Mud Cake and Chocolate Buttermilk Layer Cake are to die for [...]
December 29th, 2010 at 4:49 pm
This was incredible! I confess I didn’t make the ganache as i used the cake to make a princess cake for two yr olds birthday but Oh My God! this is one decadent and supremely delicious chocolate cake!
December 29th, 2010 at 5:13 pm
So happy you enjoyed Sidra! Happy Birthday to your little one.
January 18th, 2011 at 2:06 pm
Looks great! I was wondering, could I use all purpose flour for the cake and use baking powder instead as a leavening agent? Thanks!!
January 18th, 2011 at 6:56 pm
Yes you can, to make 1 cup of self rising flour using all-purpose flour; take 1 cup all purpose flour and combine with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Hope this helps. Enjoy!
February 2nd, 2011 at 12:33 pm
[...] I am determined to bake each and every one of them. I’ve baked 4 including this recipe, Chocolate Mud Cake (dense and rich), Chocolate Buttermilk Layer Cake (super moist with a light and fluffy frosting), [...]
January 2nd, 2012 at 8:20 am
[...] pe care l-am facut de Revelion, combinand urmatoarele retete: Almost Bourdain, Citrus and Candy, La Mia Vita Dolce, Laura Adamache. Rafinat, bogat si decadent. Evident, ciocolatos. De zile mari. Cu risc de [...]
January 27th, 2012 at 5:25 pm
Hi Grace,
I made this today and it turned out wonderful. I was thrilled with the result and couldn’t get enough of the Ooohs and Aahs you talked about that were sent my way. This is a keeper. For life. Thank you for sharing. x.
January 27th, 2012 at 5:31 pm
So happy you enjoyed it Sarah, all the best!
February 19th, 2012 at 4:35 am
[...] recipe makes one cake (8 inch cake tin). The cake is ammended from Donna Hay’s Choc Mud cake here. Ganache is a well known combination of choc and cream. The royal icing is a recipe from my [...]
March 19th, 2012 at 1:20 pm
[...] Donna Hay Chocolate Mud Cake, Dark Chocolate Ganache, Glazed …Aug 2, 2010 … Impress your guests-Donna Hay’s recipe for a rich, deep-chocolate flavoured mud cake with a dark chocolate ganache frosting & garnished … [...]