Boston mud cake

Cover the cake with a clean tea towel and leave it in the pan to cool. To make the ganache, place the chopped chocolate into a bowl. Heat the cream until just before it comes to a boil.

Pour the cream over the chocolate and stir gently until combined. Leave at room temperature until the ganache has reached a spreadable consistency. Smooth generously over the top and sides of the cake. Notes An easy way to line the base of a cake pan is to lay a square of baking paper over the base, then lock the ring into place. Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food Food To Love Mar 30, Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking Food To Love Mar 19, Did it have a topping?

Memory is vague on a topping. I think whipped cream or ice cream were a possibility. Or maybe a fudge sauce? If it is popular in Finland perhaps it has something to do with rye flour having been used at the time of it creation, which would naturally lead to a denser structure. Perhaps the mud texture was a result of shortages in the area which forced people to work with only what they had. Actually, in Latvia most of chocolate cakes were baked only with cocoa powder, as it was more available than good chocolate.

Adding bar chocolate to a cake is a relatively new thing here in the States as well. When I was a kid it was a rare thing to see a cake that employed anything other than cocoa powder. Chocolate chips are another matter of course. Not sure I could live without those.

I think I first heard about it 10 years ago and the name was Mississippi Mud Cake in English , later we got the Finnish translation and nowadays people refer to it mostly by the Finnish name. We use rye mainly for bread, maybe sometimes for porridge. Mud cake is definitely a modern import in Finland and everyone I know considers it American.

It should look like an ordinary chocolate cake before you cut it. When you do, heavy semi-liquid sticky chocolate goo slowly flows on the plate from the center. A delicious mess. Ice cream is a great companion. Whipped cream too. Or meringue. Or anything light to contrast that immensely heavy chocolatey buttery thing.

The ones I had, though, were generally just a really dense, almost fudgy chocolate cake, covered with ganache, I think — no meringue or marshmallow topping. Not sure what the difference between a Mississippi Mud Cake and a Boston Mud Cake is, but it might just be the name chosen by the cake store my parents frequented!

My first attempt was impossibly sweet, with that thick layer of frosting in it! Yes that does sound more like a mud pie.

It is also firm enough to hold its shape, therefore, easier to manage especially if you are a beginner in decorations. Both, however, are good bases for decoration. Perhaps to the decorators, the most appreciated characteristic of the mud cake is the fact that it lasts for weeks, fresh and without spoiling! This is essential because most decorators need time working on the decorations and assembling the cake, especially those intricate, carved and layered designs.

Better yet, the mud cake is known to taste the best 3 days after baking! In fact, many serious bakers in the US will tell you it is a shame to slice a mud cake before the 3 days had passed because you will have deprived it from developing its beautiful texture and rich flavour. Finally, the mud cake is a very good cake for freezing. This is also helpful as you would make it in advance and freeze it to use when needed. As I would always tell you: these are the basics, and there is no limit to what you can do from here….

Your email address will not be published. Leave a Reply Cancel reply Your email address will not be published. DS Online Store.