A mud cake that that is easy to make and easy to take!
Ingredients
Preparation
Ingredients
- Melted butter (or margarine for the cholesterol watchers) - 1 cup
- Sugar - 2 cup
- Unsweetened cocoa (Malaysian cocoa works really well, if you can get your hands on it) - 1/2 cup
- Eggs - 4 (lightly beaten)
- Vanilla extract - 1 tsp
- Salt - 1/8 tsp (if you like salt in your cakes)
- All purpose flour - 1 1/2 cup
- Toasted nuts (Almonds, walnuts, pecans all work well) - 1 1/2 cup
- Baking soda (optional)
- Buttermilk (optional) - 1/4 cup
Preparation
- Sift cocoa and all purpose flour together into a bowl
- Preheat oven to 350 F/ 180 C
- Grease and dust your flat baking tray (dust with all purpose flour or cocoa - I prefer cocoa) and keep aside
- Whisk together butter, sugar, eggs, vanilla and salt in a large mixing bowl
- Slowly stir in the cocoa-flour mixture into the liquid mix. (you can add in the butter milk if you want to)
- Finally add in the nuts and mix well
- You can add a pinch of baking soda if you want your mud cake to be slightly fluffy
- The end result should be a thick batter (regular cakes end up with a much thinner batter)
- Pour the batter into the baking tray, spread evenly across the tray and bake in oven for 25-30 minutes (you can do the usual clean fork test here as well)
- Leave it for 5-10 minutes in the oven to cool and then for another 10 minutes on a wire rack
- Voila, your mud cake is ready!
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