Super moist, super chocolatey, super delicious mud cake, best birthday cake to please every chocolate lover!
Ingredients (makes 2 15cm cakes)
- Dark cooking chocolate 250g
- Butter 320g
- Caster sugar 250g
- Self raising flour 1 1/4 cup
- Coco powder 1 1/3 cup
- Eggs 3 medium
- Beetroot 175g canned beetroot puréed
- Sweetened condensed milk 4-5 tbs
- Icing sugar 3 tbs
- Vanilla bean paste 1 1/2 tbs
- Ladybugs Creative kitchen mini ladybugs (cake decorating)
- Golden sugar cake dust To decorate
Method
- Preheat your oven to 160 Melt 250g butter in a small saucepan Add 200g chocolate until melted Add caster sugar until dissolved Remove from heat
- Sift in self raising flour while whisking to keep a smooth consistency Continue sifting in 1 cup coco powder
- Add the eggs whilst still whisking Then puréed beetroot and vanilla bean paste Whisk until smoothly combined
- Grease 2 deep 15cm round cake tins Add mixture and bake for around 1 hr or until cake can be tested with cake skewer coming out clean Let the cake cool completely in the tin
- Remove from tin and cover with cling wrap for a further at least 1-2hrs ( I like to prepare the cake after dinner so after cooking and setting times I can leave it overnight before icing )
- Prepare icing- In a small sauce pan melt 70g butter 50g dark cooking chocolate Add 1/3 cup coco Add sweetened condensed milk and stir until smooth Remove from heat Sift in icing sugar lightly whisking
- Over 10-15 minutes stir the mixture 3-4 times until reaching a fudge like consistency Poor gently over your cakes making sure it drips all down the sides
- Add decorations as desired
Notes
This is the best birthday cake! It's always requested and always enjoyed! The recipe makes 2 small cakes, usually I keep one at home and one to celebrate the special occasion because 1 slice is never enough! (if its a large celebration you'll will likely need both cakes for serving)
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