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Spiked mud cake with sour cream ganache
Spiked mud cake with sour cream ganache
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Prep Time:
300 minutes
Cook Time:
90 minutes
Total Time:
390 minutes
Indulgent chocolate cake inspired by the Mississippi River's rich soil.
Ingredients:
  • 95g (1/2 cup) prunes, pitted
  • 80ml (1/3 cup) port
  • 185ml (3/4 cup) water
  • 250g unsalted butter, chopped
  • 180g dark chocolate, chopped
  • 100g dark chocolate (70% cocoa), chopped
  • 315g (1 1/2 cups) caster sugar
  • 8.80 gm vanilla extract
  • 3 eggs
  • 50g sour cream
  • 225g (1 1/2 cups) plain flour
  • 20.00 gm Cocoa Powder
  • 4.00 gm baking powder
  • 1.20 gm salt
  • 200g dark chocolate
  • 200g sour cream
  • 3 tsp port
Instructions:
  • Preheat oven to 160C (140C fan forced). Grease a 22cm springform pan and line the base with parchment paper by tracing and cutting out a circle to fit. Line the sides with a strip of parchment paper for easy release.
  • Combine prunes, port, and 60ml (1⁄4 cup) water in a small saucepan. Bring to a gentle simmer over medium-low heat. Cook for 10 minutes until softened, stirring occasionally. Allow to cool for 15 minutes. Blend until smooth using a stick blender or food processor.
  • In a saucepan over low heat, combine butter, dark chocolate, sugar, vanilla, and the rest of the water. Stir and cook for 5 minutes until smooth and melted. Transfer the mixture to a large bowl and let it cool for 15 minutes before using.
  • In a small bowl, whisk together eggs and sour cream until fully combined. Use a balloon whisk to incorporate the prune mixture and egg mixture into the chocolate mixture until smooth and glossy.
  • Combine the rest of the dry ingredients and mix until fully incorporated. Transfer the mixture into a pan and bake for 1 hour 15 minutes, or until a skewer comes out with moist crumbs. Allow it to cool in the pan for 2 hours, then transfer to a wire rack to cool completely.
  • Combine chocolate and cream in a heatproof bowl over simmering water until melted. Remove from heat and stir in port. Let sit for 1 hour and 30 minutes, stirring occasionally, until thickened. Spread over cake.

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