Lets get right down to business.
Everybody loves Chocolate.
Lingering taste of Chocolate will always result in Glee.
Chocolate is never refrains from being Bold and Beautiful.
It’s all about Arrested Chocolate-ness.
And kids, that is the story of How I Met Your Chocolate Mud Cake.
Chocolate Mud Cake
Serves : A birthday party-ish occasion, or one very sad person.
Difficulty : A tad bit tricky. But if you can boil Pasta and don’t cut yourself while chopping vegetables, go ahead please.
Preparation Time : 15- 20 minutes.
Cook Time : 1 hours.
For the Cake :
- 225 grams of Dark Chocolate
- 125 grams of Butter
- 1 cup of Water
- 1 cup of Castor Sugar
- 1 cup of Self Raising Flour (Or Maida)
- 2 eggs
- 1 teaspoon of Vanilla Essence
For Chocolate Ganache :
- 150 grams of Dark Chocolate
- 1/4th cup of Heavy Cream
First, keep all ingredients out till they all reach room temperature.
Get hold of the Dark chocolate slab, and start chopping it up. Neatness doesn’t matter, as this will all melt down soon.
Get hold of a heavy bottom pan, and dump the chocolate in. And add the slab of butter. (Oh so Utterly Butterly Delicious!)
Put this on a low flame.
We don’t want to burn the chocolate, now do we?
Now, add in the cup of water as well.
Don’t fret. I know, this looks absolutely horrid right now. But within a few minutes, it will all make sense.
See? See? Makes total sense now, doesnt it?
It already starts smelling wonderful at this stage. But Child, we have a long way to go still.
Once all the chocolate has melted, and it looks like this, take it off the heat. And put it aside to cool.
At this point, also set your oven at 170 degrees for 15 minutes. Preheat away!
Take another bowl, and crack in two eggs.
Now, whisk away.
The more you whisk, the more air these eggs trap.
The more air the eggs trap, the more fluffy and spongy your cake is.
At this point, add in the cooled down mixture of the melted chocolate, along with 4- 5 drops of vanilla essence.
Give it another good solid whisk, till the entire syrup-y mass is consistent. And then, add in the sugar.
*Gasp* So lovely.
Yet another whisk, and add in the flour.
Fold in the flour very patiently.
Now it will soon start to take up a very batter like texture. A thick gooey texture.
I used a 1/2 kg cake tin for this. 7.5″ round tin. Line it with butter paper, it makes it very very easy to remove the cake after it’s done.
After lining it with butter paper, grease it with a small amount of butter. Just in case. And pour in the glorious batter.
Bake it for 1 hour at 180 degrees. Bake it till the toothpick comes out clean.
Once its done, remove it and let it cool for a good 15 minutes. You’ll see the cake crack a bit. Don’t fret still.
I’m sure you wont, because at this point, too Godly a smell will be wafting through your house for you to care about cracks.
Once you are ABSOLUTELY certain of the fact that this cake has, in fact, completely cooled down; turn it upside down and reveal the cake to the world in all its glory.
I know it’s hard, but set the cake aside for a *little* while longer.
Chop up the chocolate for the Ganache.
And don’t worry. Be happy.
Once again, in a heavy bottom pan, add the chocolate and all the cream on low heat.
And Stir baby stir!
Within a matter of 2 minutes, it will all collaborate into this wonderful little project I call ‘Chocolate Bliss 2.0’.
Now, ALL that is left to do is –
1. Let the Ganache cool.
2. Fork out the trusty knife.
3. Don’t stab someone in the hurry to frost the cake.
4. Frost the cake.
5. Garnish with whatever you wish. (I had strawberries at hand)
6. A word : Cake can be kept in the fridge for a good 3 to 4 weeks. Just Reheat and enjoy a slice whenever!
And Smile like you’ve never smiled before.
Because you created this beauty. This sinful, tasty, moist, sweet, chocolate-y mothership.
And don’t be rude. Share a slice or two.
What goes around, comes around remember? *wink*