I told you there was going to be a lot of cake.
So, if everything has gone as planned, this little baby is currently en route to Hawaii for a birthday! A big thank you to Michael for bringing the cake with him on his trip home, and for lugging the thing onto the plane.
In High School, Valentine’s Day was also special because it meant our friend Sophia would bake Steph this really really ridiculously
good-looking delicious brownie cake (yup, she’s a Valentine’s baby!), and I’d get to steal a few bites of the glorious thing. Nostalgia factor aside, a brownie cake would make the perfect dessert for a chocolate lover living 2000 miles away.
My search for a brownie cake recipe led me to Summer’s American Mud Cake. It’s a foolproof variation of an Australian Mud Cake, which can be a bit tricky to perfect. Mud Cake makes the perfect brownie cake stand in, with an equally moist, chocolatey, and extra dense texture.
I’ve been a huge fan of Cupcake Jemma. She’s the founder and owner of Crumbs & Doilies Cupcakes, a cupcake shop in London that has also recently opened a second location in New York! I used Jemma’s recipe for a perfect buttercream, and I don’t know why I haven’t tried it sooner because this is probably the best buttercream I have ever graced a cake with. The frosting recipe listed below is best measured using grams. If you have a scale, I suggest using it for accuracy but the cup measurements should work fine.
I will be leaving for San Francisco tomorrow morning, so things will be a little quiet on the blog until next week. One more cake recipe left! I’m thinking something along the lines of a tart and moist lemon loaf?
Another big Happy Birthday for my bestfriend! The Luigi to my Mario, Iron Man to my Hulk, Charmander to my Bulba, and Ducky to my Spike–love me and special guest, 1980’s Space Guy! May this be your best year yet :3
Mini Kitkat Mud Cake
Recipe makes three 4-inch cakes.
For a smaller cake, this recipe was halved from the original: Summer’s American Mud Cake
For the cake:
1/2 cup or 1 stick unsalted butter
3.5 oz chopped dark chocolate, 72% cacao
1 cup granulated sugar
1/4 cup dutch processed cocoa powder (I used natural cocoa powder and the recipe was fine)
1/2 cup + 2 tbsp strong hot coffee
1 1/2 eggs*
1 cup all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1. Preheat your oven to 350F. Grease and line three 4-inch pans with parchment paper.
2. In a microwaveable bowl, heat the butter and chocolate until melted in 30 second intervals. Whisk until smooth. Add in the sugar and cocoa powder. Pour in the hot coffee in three additions making sure to whisk between each one.
3. In a small bowl, crack two eggs and lightly whisk. Measure out 5 tbsp of the egg mixture into another bowl, and add that to the wet ingredients. Set aside the rest of the egg mixture for another use.
4. In a standmixer fitted with a paddle attachment, combine the flour, baking powder, baking soda, and salt. Mix the dry ingredients on low speed for 30 seconds. Add in the wet ingredients on low speed and beat the mixture on medium-high speed for 1 minute. Stop the mixer and scrape the bottom of the bowl with a spatula. Beat on medium-high for another 30 seconds until smooth.
5. Distribute evenly into the three pans. If you want a thinner cake layer, you’ll have some extra batter leftover.
6. Bake for 30-35 minutes. Let cool completely on a wire rack, then flip the cake pan over and let the cake slide out onto the rack. Cut off the uneven top and set aside.
For the frosting:
100 g (7 tbsp) unsalted butter, softened
225 g (1 4/5 cups) powdered sugar, sifted
1 tbsp milk
1/4 tsp vanilla extract
2 mini Kit Kats, ground in a a food processor
1. In a standmixer, whip the butter on high speed for 1 minute. Add half of the powdered sugar. Starting on a low speed and increasing to medium-high, beat for 2-3 minutes. Add in the second half and beat for another 2-3 minutes.
2. Add in the milk and beat for 1 minute, then the vanilla and beat on high-speed again for 30 more seconds. Pour in a few tablespoons of the ground kitkats and stir in on lowest speed.
1. Set the first layer of cake on a piece of wax paper. Frost and stack each layer, then set aside in the fridge for a few minutes to harden.
2. Frost the outside of the cake using a bench scraper and spatula. Transfer to a serving dish. Cut 8 single mini kitkats in half and stick along the bottom of the cake. Add sprinkles on top and decorate as desired.
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