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Chocolate Mud Cake and Frosting




Source of Recipe


baking by flavor Cookbook


List of Ingredients




Cake:

2 cups plus 1 tbsp. unsifted bleached cake flour
1/3 cup plus 1 tbsp. unsifted bleached all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 pound (8 tbsp. or one stick) unsalted butter, softened
3 tbsp. shortening
1 3/4 cups granulated sugar
3 large eggs
2 tsp. pure vanilla extract
4 oz. (4 squares) unsweetened chocolate, melted and cooled
1 cup buttermilk whisked with 1/4 cup milk

Mud cake frosting (below)
2 1/2 cups walnut or pecan halves and pieces, lightly toasted and cooled completely

Mud Cake Frosting:

4 cups less 2 tbsp. unsifted confectioners sugar
1/4 pount (8 tbsp. or 1 stick) unsalted butter, melted and cooled to tepid
2 ounces (2 squares)unsweetened chocolate, melted and cooled to tepid
1 tsp. pure vanilla extract
1/3 cup plus 1 tbsp. light (table) cream
large pinch of salt



Recipe



Cake:

Preheat oven to 350 degrees. Spray inside of a 13x9 inch baking pan with non stick cooking spray, set aside.

Sift he cake flour, all purpose flour, baking soda, and salt onto a sheet of waxed paper. Cream the butter and shortening in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the granulated sugar in three additions, beating for 45 seconds to 1 minute after each portion is added. Beat in the eggs, one at a time, mixing for 45 second to one minute after each addition. Blend in the vanilla extract and melted unsweetened chocolate, mixing until the batter is a uniform color. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.

On low speed, alternately add teh sifted mixture in three additions with the butter milk mixture in two additions, beginning and ending with the sifted mixture. Spoon the batter into the prepared baking pan. Lightly smooth over the top with a flexible spatula.

Bake the cake in the preheated oven for 35-40minutes, or until set and a wooden pick inserted in the cake withdraws clean.

Cool the cake in the pan on a rack for 5 minutes. While the cake is still hot, spoon dollops of the frosting evenly and gently over the surface of the cake, using a rubber spatula. When this is completed, sprinkle the nuts on top of the cake.

Mud Cake Frosting:

Sift the sugar into a large mixing bowl. Add the melted butter, melted unsweetened chocolate, vanilla, cream and salt. Using an electric hand mixer, mix the ingredients on low speed until smooth and creamy, like very soft fudge. Scrape down the sides of the mixing bowl once or twice with a rubber spatula to keep the frosting even textured. The rosting should be creamy thick, not fluffy, but not exessively stiff.

Place a sheet of plastic wrap directly over the surface of the frosting and set aside briefly (and not more than 15 minutes in advance, or it will be too dense.) Use the frosting on the hot cake.