Thursday, December 8, 2011

Freakin' amazing mudcake muffins. And show-off pictures of other cakes.

Oritey... so there is one beautiful gorgeous girl'o'mine who is getting married end-ish of next year. As well as being one of her bridesmaids, I'm going to be her photographer and probably baking their cake for the reception party back home (they're getting married overseas).

Wedding cakes - particularly that stiff flawless icing bit - are not really my thing. Luckily, that's not the cake they want. I've been rather cakey around this particular friend and her family and our friends (see also: vegan cupakes and the H-cupcake-cake). See also:
Said friend's 3 year old's birthday cake... sponge cake layered with cream and organic jam
topped with chocolate ganache frosting and mini-marshmallows!
(The unicorns, obviously, are for hiding small excited faces.)
Said friend's fiancé's 'Dirty 30' boobie cake... chocolate sponge with combination dark chocolate
and white chocolate ganache icing,  mini-marshmallow nipples (and yes, one of them is pierced...!)

Okay, yes I definitely have a major thing for ganache icing. But that's not the point of this-here post.

The wedding cake cakey-bit is to be Mississippi Mud Cake as it's the groom's favourite... and naturally I want several trial runs to ensure things go smoothly. So yesterday evening I decided to throw together a miniature batch to try it out, never having made mud cake before. I did have to bastardise the recipe a tad...

The result? ... Oh My Freaking God.
Okay so... original recipe from here. My tweaked recipe:



Bekkitae's Bastardised Mississippi Mudcake Muffins of Moistness and AMAZINGNESS Yield: Six Muffins

Ingredients:
65g cocoa powder
125ml + 3.35tbsp vege oil
2tbsp instant coffee granules
3/4cup boiled water
30ml (1/8cup) St Agnes Brandy
1 tbsp Cointreau
215g (1 cup) caster sugar
3/4cup plain flour
1/4cup SR flour
1 egg, lightly beaten

Method:
1. Preheat oven to 150°C. Grease six holes of your muffin tray either with spray oil or melted butter.
2. Mix/whisk together water, oil, coffee granules, Cointreau, brandy, cocoa powder and caster sugar over a water bath until smooth.
3. Place the combined flours in a bowl. Add in the wet ingredient mix and fold (strain in the mix if lumpy).
4. Once the wet ingredients have cooled, fold in the lightly beaten egg.
5. Place two exceptionally heaped tablespoons of the batter into each muffin hole. Bake for ~45minutes (until a skewer inserted into the centre comes out clean).
6. Remove from oven and cool on a wire rack.

2 comments:

  1. They look and sound yummy, apart from the whole coffee bit, but hey that's just me :P

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  2. You can't taste the coffee at all, it's such a small amount. I was curious so I googled it :p ......

    "When you bake enough chocolate cakes, or simply look at enough chocolate cake recipes, you’ll notice a trend: many of them include coffee or instant coffee as an ingredient. This isn’t because most people are looking for a mocha-flavored cake. Rather, coffee is commonly included because it is a great way to enhance the flavor of cocoa powder, resulting in a more chocolaty cake – not a coffee-flavored one.

    Cocoa powder is a bit bitter on its own, with hints of fruit and spice that are detectable when you get a good-quality cocoa. Coffee has these same flavor elements, and a small amount of coffee in a cake batter – whether you’re using 1 cup of coffee or 1 tbsp instant coffee – will help these cocoa flavors stand out even more than they would on their own. The milk, sugar, eggs and so forth that you add into a cake just helps all that cocoa taste good, not necessarily more chocolaty! You would have to add quite a bit of coffee (or not have much cocoa at all) to get more of a coffee flavor than a cocoa one; chocolate is generally more dominant in a baked good than coffee is.

    What all comes down to is that even if you’re not a fan of coffee, having some instant coffee in the cupboard can give a little extra boost of flavor to a chocolate cake and take it from good to great. You can keep a small container of freeze-dried coffee almost indefinitely. Still, if you’re really opposed to adding coffee in any form, you will be glad to know that you can always leave it out. If a recipe calls for coffee, just add water (as coffee is just flavored water) and if it calls for powdered coffee, simply omit the small amount called for altogether, just as you might use less cinnamon if you’re not a fan of it in a cake or cookie."
    ---http://bakingbites.com/2010/04/why-is-there-coffee-in-my-chocolate-cake/

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