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Featured recipe .:.
Chocolate Mud Cake .:. Dufflet’s Favourite Chocolate Cake Recipe

Dufflet's Chocolate Mud Cake  
A piece of Dufflet's Chocolate Mud Cake  
Dufflet is Billy's favourite pastry chef  

Somewhere between a cake and pudding, serve at room temperature or slightly warm with vanilla ice cream.

Chocolate Mud Cake

Ingredients:
2 cups all purpose flour
1 tsp. baking soda
pinch of salt
1 ¾ cups brewed coffee
¼ cup bourbon whisky
5 oz (142 grams) unsweetened chocolate
1 cup butter (227 grams)
2 large eggs
1 tsp vanilla
Cocoa powder for dusting the pan
Dark chocolate bar (100 gram size)

Method:
Grease a large tube pan with butter, dust with cocoa powder. Preheat oven to 275 degrees F.

Sift together flour, baking soda and salt.

Combine brewed coffee and bourbon, warm together over double boiler, then add the chocolate and butter (cut both into small pieces). Stir until smooth.

Remove from heat and add all the sugar. Let cool.

Transfer to bowl of electric mixer. Using the whisk on low speed, add the flour to the chocolate mixture, ½ cup at a time – continue to beat for 1 minute.

While beating, open eggs into a small bowl and whisk with the vanilla until well blended.

Add eggs to the chocolate mixture and mix until smooth.

Transfer batter to prepared pan. Bake for 1 hour and 10 minutes until cake tester comes out clean. Let cake cool in the pan, when ready to take out, dip pan in hot water and turn over onto serving plate.

Pour chocolate glaze over the top to cover, spread evenly with a spatula. Decorate top with chocolate shavings. To make shavings, scrape a dark chocolate bar with vegetable peeler. Collect shavings on a paper, chill, then transfer gently to the top of the cake.


Dark Chocolate Glaze

Ingredients:
6 oz semi sweet chocolate (170 grams)
½ cup butter (114 grams)
1 tbsp corn syrup

Method:
Combine chocolate, butter and corn syrup in a bowl, warm over a water bath, stirring frequently until almost melted. Remove from water batch and set aside to finish melting, stirring occasionally until smooth.

Use warm. Store remaining glaze in refrigerator.