The Chocolate Mudcake

“All you need is love. But a little chocolate now and then doesn't hurt.”

― Charles M. Schulz


Now I know I have covered mudcakes before but let's look at it as me levelling up and taking this mudcake into new heights. Since the post in 2010 Trial & Error, I think I may have managed to actually perfect the mudcake.

This cake is moist and although quite rich it has the perfect balance of sponginess of a cake and a density of a mudcake that makes it quite easy to devour. The chocolate is bittersweet, further enhanced by the aroma of coffee and Tia Maria with a nice glossy dark chocolate ganache finish and swirled with couverture white chocolate to create a sweeter component. Perfect with a quenelle of cream, poured with crème anglais or eaten with vanilla ice cream.. it's something that you would not regret eating.

Chef Gert quoted that "he has never eaten a better mudcake than this"... and for me that has got to be the best compliment to be ever given to a cake.

As an aspiring student, you always try to find ways to improve cakes or discover different flavours for a dessert. When I came across hazelnut praline crunch bites at work, I couldn't help but grab a bottle and test it out.

With extra mudcake batter in hand, extra espresso pastry cream and hazelnut praline in hand, this little beauty was conceived...

Espresso creme mudcake cupcake

Dark chocolate mud cake with espresso creme patissier topped with whipped ganache and hazelnut praline crunch.