Mississipi Mud Cake

This cake has a soft middle, brownie-like, but a firm and delicious crispy outside.  The main difference with a brownie is the higher flour content (and the booze).

This is the very first cake I ever made and, like your first lab experiment, that’s something you don’t forget.

P1110597

Mississipi Mud Cake

  • 250 g butter
  • 150 g dark chocolate
  • 440 g caster sugar
  • 250 ml hot water
  • 80 ml rum
  • 2 tbsp instant coffee
  • 260 g flour
  • 25 g cocoa powder
  • 2 lightly beaten eggs

Preheat the oven at 140 °C fan and grease and line a 20 cm cake tin.

Add the butter, chocolate, sugar, water, rum and coffee in a medium saucepan and stir with a wooden spoon until the ingredients are melted and well combined. Transfer to a bowl and let cool for 15 minutes.

Incorporate the eggs and the sifted cocoa and flour. Transfer the quite liquid mixture into the prepared tin and bake around 90 minutes. Once out of the oven, allow to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.

Serve with whipped cream and fruit. Delicious!

P1110595

Advertisements

I’m so fond of Batman

Why are we so into Batman instead of diversifying a little? Because there are some other superheroes out there… Superman, Spider-Man, Thor, Captain America… even the Ninja Turtles, right?

So why this insistence in Batman then? Well, it is quite obvious and self-explanatory… Batman is the only down-to-earth superhero: some millions in the bank and a bit of gym and any of us could become him.

You see, one of the major burdens of being a scientist is the pathological need to be able to rationally explain everything, even when we go to the movies… And that is why I make Batman cakes!

Fondant Batman Cake

Good luck 🙂

Fondant Batman Cake

For the Buttermilk Chocolate Cake (Mocha Cake)

 Makes one 20 cm cake and one 23 cm cake

  • 250 g flour
  • 450 g sugar
  • 150 g cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 250 ml buttermilk (milk + 4.5 tsp white vinegar, let stand 10 min)
  • 250 ml coffee
  • 125 ml oil
  • 2 eggs
  • 2 tsp vanilla extra

Preheat oven to 160 °C fan.

Mix and sift flour, sugar, cocoa, baking soda, baking powder and salt. In another bowl, mix the oil, eggs, coffee, vanilla and buttermilk.

Add the wet ingredients into the dry and beat at low speed until combined. Then increase the speed to medium and beat for another 3 minutes, scraping the sides of the bowl from time to time.

Divide the batter between the 20 and 23 cm pans and bake for 30 to 35 minutes, a tester should come out clean.

To assemble the cake

  • Buttercream
  • Yellow and Black Fondant, kneaded (cake style for how-to!)
  • Fondant cutters
  • Rolling pin
  • Corn flour

Cut out a banana shaped slice from the 20 cm cake, you will get an oval to place as second tier. Seal the cakes with buttercream or ganache. I used a little store bought vanilla buttercream, but this espresso buttercream would also go great with it.

Cover the cakes with fondant (check this cake style protocol, around minute 20) and decorate with fondant cut pieces pasted with a little water.

Fondant and cutters

Fondant Batman Cake

Espresso Cupcakes

Paul Erdos was convinced a mathematician is a device for turning coffee into theorems, I am positive a biochemist is just a coffee receptor that triggers a signalling cascade ending in a western blot response.
People never laugh until they have had their coffee (even great actors). If it weren’t for it, most of them would not have identifiable personalities. And obviously, the powers of a man‘s mind are directly proportioned to the quantity of coffee he drinks.
Therefore, starting the Monday morning with liquid coffee in combination with solid coffee can only lead to a good week!
 Espresso Cupcakes

Espresso Chocolate Cupcakes with Espresso Buttercream

For the Espresso Chocolate Cake

Makes 12

  • 115 g softened butter
  • 80 g brown sugar
  • 2 large eggs
  • 120 g self rising flour
  • 1 tbsp cocoa powder
  • 2 tbsp instant espresso powder
  • 60 g melted dark chocolate
  • 2 tbsp milk

Preheat the oven to 180 °C fan and line a 12-hole cupcake tray with paper cases. Melt the chocolate over a pan of simmering water. Combine the flour, cocoa and instant espresso in a bowl and mix thoroughly. Cream together the butter, sugar, and melted chocolate with an electric mixer. Beat in the eggs, one at a time, then add flour mixture, alternating with milk, until the batter is smooth, but without overmixing.

Divide the batter into the cupcake cases and bake until a toothpick comes out clean (14-18 minutes). Cool completely on a wire rack before frosting them.

Espresso Buttercream

  • 110 g softened butter
  • 150 g powder sugar (to start with)
  • 1 tsp vanilla extract
  • 1.5 tsp instant espresso powder mixed in 1 tbsp water

Beat butter on medium high until pale. Slowly add the powder sugar, beating. Once fully incorporated, add the vanilla and espresso paste and mix thoroughly.

Check the consistency of the buttercream: if it does not hold its shape, add more powdered sugar a little at a time.

Pipe the buttercream onto the cupcakes (for the roses I used a closed star tip) and sprinkle with cocoa powder for decoration.

Espresso Cupcakes