Posted on Monday, 2nd August 2010 by Grace

I was entertaining over the weekend and wanted to make an extra special chocolate dessert, something simple yet luxurious.  Donna Hay’s Chocolate Mud Cake with Dark Chocolate Ganache would be 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.

Chocolate Mud Cake

(from Donna Hay Magazine – 50th Issue Birthday)

Serves 6 to 8

• 400 g butter, chopped
• 400 g dark chocolate, chopped
• 1/3 cup (15 g) instant coffee powder
• 2 teaspoons pure vanilla extract
• 1/4 (60 ml) cup water
• 1 1/2 cups (225 g) self-raising (self-rising) flour, sifted
• 1/2 cup (25 g) cocoa, sifted
• 6 eggs
• 2 cups (440 g) caster (superfine) sugar

1. 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.
2. 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.
3. Using a fine-mesh sieve, sift the flour and cocoa into a small bowl.  Repeat an additional 2 times.
4. 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.
5. Using a large spatula, fold through the flour-cocoa mixture.
6. Pour into the lightly greased baking tin.  Bake for 1 hour 30 minutes or until cooked when tested with a skewer*.  *See recipe notes.
7. Allow to cool in the baking tin for 10 minutes.  Turn out onto a wire rack to cool completely.

*Recipe Notes

Donna Hay’s 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)

• 1 cup (250 ml) single (pouring) cream
• 300 g dark chocolate, chopped

1. 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.
2. Spread ganache over the cooled cake to serve.

Sweet Glazed Cherries

(from Donna Hay Magazine – 50th Issue Birthday)

• 1/4 cup (60 ml) cherry-flavoured liqueur
• 1/2 cup (125 ml) water
• 1/3 cup (75 g) caster (superfine) sugar
• 1 cup (200 g) fresh or canned pitted cherries

1. 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.
2. Remove from the heat; add cherries and stir through.  Set aside to cool.
3. Top frosted cake with glazed cherries.

Tags: cake, chocolate, chocolate cake, chocolate dessert, dessert, individual dessert
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (8)

8 Responses to “Chocolate Mud Cake, Dark Chocolate Ganache and Sweet Glazed Cherries”

1. Says:
   August 2nd, 2010 at 3:38 pm

   Oh my, this is stunning.

2. Grace Says:
   August 2nd, 2010 at 3:45 pm

   Thank you Michelle

3. Says:
   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.

4. Grace Says:
   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!

5. Says:
   August 2nd, 2010 at 4:34 pm

   Gorgeous!!!

6. Grace Says:
   August 2nd, 2010 at 4:59 pm

   Thank you Tara!

7. Says:
   August 2nd, 2010 at 7:05 pm

   This looks amazing! Can I come to the rehearsal party? LOL

8. Says:
   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!

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