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Chocolate mud cakes with peanut butter ganache
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Decadent mini mud cakes infused with sticky peanut butter and rich chocolate ganache.
Ingredients:
  • 200g butter, chopped
  • 180g block dark chocolate, chopped
  • 322.50 gm caster sugar
  • 3 tsp instant coffee powder
  • 84.98 gm milk
  • 375.00 ml plain flour, sifted
  • 37.50 gm self-raising flour, sifted
  • 32.50 gm cocoa powder, sifted
  • 2 eggs, lightly beaten
  • 1 1/2 x 180g blocks white chocolate, chopped
  • 83.33 gm thickened cream
  • 85.80 gm crunchy peanut butter
Instructions:
  • In a large saucepan over medium heat, combine butter, chocolate, sugar, coffee powder, milk, and 1/4 cup cold water. Stir occasionally and cook for 4 to 5 minutes until smooth. Remove from heat and let cool for 30 minutes.
  • Preheat the oven to 150°C/130°C fan-forced. Line a 12-hole muffin pan with paper cases. Mix flours, cocoa, and egg into the chocolate mixture until well combined. Spoon the mixture evenly into the cases. Bake for 45 to 50 minutes or until the tops are firm to the touch and a skewer comes out with crumbs. Let them sit in the pan for 5 minutes, then cool on a wire rack.
  • Create a luxurious Peanut Butter Ganache by combining chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) power for 2 minutes until smooth, pausing to stir halfway through with a metal spoon. Blend in creamy peanut butter and chill in the refrigerator for 10-15 minutes until perfectly thickened.
  • Transfer the velvety ganache into a piping bag equipped with a 1cm fluted nozzle. Drizzle the rich ganache onto the cakes. Let them rest for 10 minutes before serving.

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