My Moist Chocolate Mudcake with a Chocolate Collar

It has been a while since I have done any cake baking. Not sure whether it is the hot weather that is putting me off baking these days, but I couldn't resist my chocolate cravings any longer and got cooking! 

This is my all time favorite chocolate mud cake. Full of chocolate flavour, moist (from the buttermilk) and dense (from the butter) - wrapped up with whipped cream frosting a chocolate collar!

Before proceeding any further, you may wonder what is a chocolate collar.  For more detail, please look at this site, it has step-by- step direction:

http://thatslife.com.au/Article/Food/Darlenes-Tips/How-to-make-a-Chocolate-Collar

DIY Buttermilk

I don't always have buttermilk on hand, and it can be quite expensive to buy - even half a liter. If you don't have buttermilk available, here is a quick and easy DYI buttermilk solution you can do in less than 10 minutes, by combining whole/full milk and lemon juice: 

>  Measure 1/2 cup of full milk (not skim milk!) and add in 1/4 cup of lemon juice. 

>  Stir with a fork, then let it rest for about 10 minutes at room temperature.  

>  You will see the milk will begin to curdle will have thickened slightly.

I usually add a little bit more lemon juice, approximately a dessert spoon, since I like it a bit thicker. 

Another solution to not having buttermilk available is to use plain thick creamy yogurt (for example European Greek Creamy Yogurt) or sour cream. Simply add a tablespoon of water, stir well and let it sit for about 10 minutes and is ready to be used.

Best Chocolate Mud Cake  
from the Complete CookBook Cookies, Muffins & Cakes

Ingredients:

250g butter

250g dark chocolate

2 tablespoons instant espresso coffee powder or granules

150g self-raising flour

150g plain flour

1/2 teaspoon bicarbonate of soda

550g caster sugar (I used 450g)

4 eggs

2 tablespoons oil

1/2 cup buttermilk

Cocoa power, stifted

Methods:

1.  Preheat the oven to 160 Celsius.  Lightly grease a deep 22cm round cake tin and line the base and side with baking paper, making sure the paper around the side extends at least 5cm above the top edge.

2.  Put the butter,chocolate and coffee in a pan with 185ml hot water.  Stir over low heat until smooth.  Remove from the heat.

3.  Sift the flours,cocoa powder and bicarbonate of soda into a large mixing bowl.  Stir in the sugar and make a well in the centre.  Add the combined eggs, oil and buttermilk and, using  a large metal spoon, slowly stir to incorporate the dry ingredients.  Gradually stir in the melted chocolate mixture. 

4.  Pour the mixture into the tin and bake for 1 hour 45 minutes.  Test the centre with a skewer - the skewer may appear just slightly wet. Remove the cake from the oven unless the centre looks raw. If the cake needs a little longer, give it an extra 5- 10 minutes.   Leave th3 weeks or e cake in the tin until completely cold, then turn out and wrap in plastic wrap.

Storage:  Keep in the fridge in an airtight container for up to 3 weeks or in a cold dry place for up to a week.  Can be frozen for up to 2 months.

Mascarpone Cheese with Whipped Cream Frosting from Martha Stewart

1 cup heavy cream250g mascarpone cheese, room temperature1/2 cup confectioners' sugar, sifted

Directions

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).

In another bowl, whisk together mascarpone and confectioners' sugar until smooth.  Gently fold whipped cream into mascarpone mixture until completely incorporated.  Use immediately.

To assemble the cake:

1. Turn the cooled ready cake onto serving plates
2. Make the Chocolate Collar.  Wrap the collar around the cake
3. Add the Creamy Mascarpone Cheese Cream Frosting
4. Dust with cocoa powder

Dusting the cocoa powder on the mascarpone cream frosting

The Chocolate Mud Cake

A piece of the cake showing off the delicious thick layer of mascarpone cheese and cream frosting....