Top baker spills his secret recipe for the PERFECT chocolate mudcake: ‘This is the best looking dessert I’ve seen’
- Chef shares how to make the most indulgent home-made chocolate mud cake
- Morgan Hipworth creates the dessert using pantry staples and a simple method
- Morgan’s recipe has received over one million views and hundreds of comments
- ‘This is by far the best looking mud cakes I’ve seen, well done,’ a foodie wrote
A talented chef has shared how to make the most indulgent chocolate mud cake that is perfect for every occasion.
Melbourne bakery owner, Morgan Hipworth, 20, creates the decadent dessert using common pantry ingredients and a simple method.
He begins by sifting 230 grams of flour, 85 grams of cocoa powder, two tablespoons of baking soda and half a teaspoon of baking powder into a bowl.
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A talented young chef has shared how to make the most indulgent chocolate mud cake that is perfect for every occasion, uses common pantry ingredients and a simple method
He then adds 400 grams of sugar, 250 millilitres of full cream milk, 125 millilitres of vegetable oil, one teaspoon of vanilla essence and two eggs to the bowl.
Morgan mixes the ingredients together while he adds 250 millilitres of boiling water into the bowl.
He pours the batter into a lined baking tin and cooks it the oven at 150 degrees celsius for 70 minutes.
He pours the batter into a lined baking tin and places it into the oven at 150 degrees celsius to bake for 70 minutes
Morgan’s homemade chocolate mud cake ingredient list:
For the mud cake:
- 230g Plain flour, sifted
- 400g Caster sugar
- 85g Cocoa powder, sifted
- 2tsp Baking soda, sifted
- 1/2tsp Baking powder, sifted
- 1 tsp Salt
- 250ml Full cream milk
- 125ml Vegetable oil
- 1tsp Vanilla essence
- 2 Eggs
- 250ml Boiling water
For the chocolate ganache:
- 200ml Thickened cream
- 200ml Milk or dark chocolate (your preference)
Once the cake is cooked Morgan lifts it from the oven and allows it to cool while he makes the chocolate ganache.
He makes the ganache by boiling 200 millilitres of thickened cream in a pan over the stove top.
Once the cream has boiled he pours it into a heat-proof bowl containing 200 millilitres of either dark or milk chocolate and stirs well to combine.
Once the cake is cooked Morgan lifts it from the oven and allows it cool while he makes the delicious chocolate ganache
To finish, Morgan removes the cake from the tin to place onto a serving plate and spoons the ganache on top to enjoy.
The young chef’s recipe has received more than a million views and hundreds of comments from foodies stating how delicious the cake looks.
‘I’ll admit I am a huge fan of the classic mud cake from Woolworths but this is by far one of the best looking mud cakes I’ve ever seen, well done,’ a foodie wrote.
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