Chocolate mud cake and Sweden

November 7 is Kladdkakans Dag!

Or, if you’re not Swedish, Mud Cake Day. I’m not exactly sure why, but those beautiful people have created a day for this delight. After a brief attempt at Googling the day, I believe it has something to do with a memorial day.

Whatever the reason, between my love of Sweden and my love of cake, I couldn’t resist the opportunity to make something delicious! I adapted my recipe very slightly from Kirsten Tibballs’ (she’s an amazing pastry chef and chocolatier, who runs Savour School, and has an absolutely mesmerising Instagram) classic chocolate mud cake recipe.

 

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I could not have been more pleased with the results. It’s fudgy and dense, sticky and sweet, completely over the top; what more could you want from a mud cake?!

 

Chocolate mud cake

  • 200g dark chocolate
  • 310g butter
  • 1 1/3 cups caster sugar
  • 310ml water
  • 1 ¾ cups plain flour
  • 2 ½ tbsp cocoa
  • 1 tsp bicarb
  • 2 eggs

 

Chocolate ganache (milk, white and dark)

  • 125g white chocolate
  • 90g milk chocolate
  • 90g dark chocolate
  • ¾ cup thickened cream

 

Grease and line a 20cm round cake tin and preheat your oven to 160°C.

Melt your dark chocolate with the butter, caster sugar and water in a saucepan without bringing to a boil.  Remove from the heat and set to one side.

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Sift the flour, cocoa and baking powder together, then pour melted chocolate mix over your dry ingredients, mixing until you’ve got a smooth consistency. Add in your eggs and mix until just combined. Pour into your tin (giving the tin a few light taps on the counter to get rid of some of the bubbles) then pop into the oven for 60-70 minutes.

Your cake will still be a bit wobbly when you take it out of the oven, but don’t be tempted to over-bake it – this wobbliness will keep it delectably fudgy. Allow the cake to cool at room temperature*, remove from the cake tin, then pop in the fridge for at least four hours.

*While your cake is cooling, the centre will sink – never fear! You have two options; one, fill the centre with ganache and make it some ridiculously delicious chocolate well, or two, level off the edges (like I have done in these photos) and have a flat-topped cake.

Remove the cake from the fridge just before you start on the ganache – the coolness of the cake will help your ganache set.

Put each type of chocolate into a separate container (Pyrex jugs are great to help you with pouring later) and set to one side. Put your cream in a heavy-bottomed saucepan on a medium heat and bring to a boil – stir it lightly so that it doesn’t catch on the bottom. Leave on the heat until it froths up impressively, then remove from the heat. Pour ¼ cup of the cream onto each of the containers of chocolate, whisking them until the chocolate has melted. Set to one side for ten minutes.

If you’re planning on putting the ganache on the cake at a later time, cover with cling wrap touching the surface so that it doesn’t develop a skin.

Grab an offset spatula (or a spoon will do). Set your cake on a cooling rack and set that cake rack on a tray lined with baking paper – this might get a little messy! Spoon your chocolate ganaches onto your cake in random blobs, covering the top of the cake, then use your spatula to marble them. Smooth the ganache over the edges so so that you’ve got good coverage. Top with fruit and chocolate as desired, then pop into the fridge for at least 20 minutes before serving.

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Serve slivers of this cake – it’s so decadent that you don’t need big slices. Plus, if you start small, there’s no harm in going back for seconds!

 

 

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Chocolate beetroot cupcakes and adventure

Beetroot cupcakes (10 of 13)

Before you think “ew, beetroot in cupcakes”, please read this! I’m going to try and convince you that these adorable little suckers deserve a place in your heart AND your baked goods.

Beetroot cupcakes (1 of 13)

I love a good adventure. Every now and then, something in my brain just clicks and I feel the need for a change. The last time it happened, I ended up in Europe on a whim (which was a completely magical result that I still need to post blogs about). My little brain snaps usually happen on a smaller scale, though. They’re not usually as costly as last-minute flights!

Halloween mishaps and frankendoughnuts

This recipe almost didn’t happen. There were two versions of this recipe that didn’t make it to the blog (simply because they were devoured, so I couldn’t take photos of them) and when I’d made this batch and piped them all nicely into their moulds, the oven wouldn’t light.

You read right, I’ve ovened my oven oblivion. *insert crying emoji here*

halloween doughnuts four

Halloween chocolate cheesecake and two dollar shop finds

As you may have surmised, I’m not the girl who goes for gore. I don’t do horror films, gross things, or even dark colours, really. I’m pastel-hued, floral, I seek out beauty and positivity.

Halloween chocolate cheesecake slice side

Each year I struggle with Halloween. I don’t want a severed finger on my cupcake, brain-shaped petit fours or spaghetti that looks like intestines. I very much admire the talent of the people who create them (and the stomachs of the people who eat them!) but I just can’t do it.

Terry’s Chocolate Orange cake and English chocolate

I have only had Terry’s Chocolate Oranges in my life for a few years. I didn’t know they existed until I was 19.

NINETEEN!

All of those years, wasted!

It was The Boy who introduced me to them. I had moved to England, met him, and was working in a fairly average job. He opened my eyes to the delights of English chocolate!


Terry’s chocolate oranges happen to be one of his favourite chocolates, so for his birthday over the weekend I knew that chocolate oranges would fit into the equation somewhere.

Milo mudcake and chance

cakeI bake ALL the time.

I know that I bake more than a regular person, but every now and then, some little dessert just floors me. I went to Lorraine’s Patisserie a few weeks ago and tried a gorgeous little tart. It was stunningly chocolatey, and just the perfect amount of sweetness. I set out to recreate the indulgent experience, not knowing where it would end. And then someone Googled “Milo mudcake” and wound up at my blog.

Vegan chocolate cupcakes and challenges

swirlI really enjoyed making my white vegan vanilla cake that I’m continuing to try some vegan recipes. I love that they offer me a bit of a challenge, but it turns out that trying to make something taste delicious without the traditional delicious things that belong in cakes (eggs, milk, butter) isn’t as hard as you think!

Baileys bundt and St Patrick’s Day

sceneSt Patrick’s Day is one of those holidays which brings people together. Everybody loves it! People don silly hats and wear ridiculous amounts of green, and it’s just fun. For the past two years I’ve completely forgotten about St Patrick’s Day and inadvertently worn a green item of clothing and it’s like you’ve joined a club; people smile at you on the street, give you a little nod. I love it!

I haven’t decided whether or not I’ll wear green today…this cake is making me feel rather festive though.

Decorating a cake with fresh flowers

sceneCakes covered in real flowers are awesome. Naked cakes are super popular at the moment, and with those rustic, cutesy cakes have come flowers – big, small, pastel, bold, spiky, flowing…you get the point. Combining delicious cake with gorgeous flowers is a glorious idea, but the concept can seem foreign to some people, so I’ve put together some tips to help you take your cake to the next level.

Most of these steps are aimed at making sure that your flowers are safe to be placed on a cake – you don’t want nasties getting on your beautiful cake.

Giant vanilla cake and gratitude

sceneA little bit of gratitude goes a long way. I deal with lots of people through Baking with Gab, and I love that it puts me in contact with amazing, creative, kind people. Like Bianca from Communicake It, or Meredith from DeeDub Designs, or the lovely duo from TTotaler.

I strive to be positive and pleasant in all of the dealings with people who come into contact with the blog (and even those who don’t!) It’s just good practice.