Chocolate Mud Cake lasts for about 2 days, depending on the temperature. If you want to keep it longer, wrap it in plastic wrap and put it in the fridge.
The Ultimate Dark Chocolate Mud Cake Recipe
This dark chocolate mud cake recipe is delicious and easy to make. It is made from melted butter, cocoa powder, powdered sugar, eggs, flour, baking soda, salt, and vanilla extract.
The cake batter can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large egg yolks
- 3/4 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1/8 teaspoon baking soda
- pinch of kosher salt
- 1/2 cup bittersweet chocolate chips
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch pan with nonstick cooking spray.
- Line bottom of baking tray with baking paper; grease again if necessary.
- In a medium bowl, whisk together butter and sugar until smooth.
- Add egg yolks one by one, beating well after each addition. Beat in vanilla.
- Sift dry ingredients into mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Fold in chocolate chips. Pour batter into prepared pan.
- Baking time: 35 minutes or until a toothpick inserted near center comes out clean.
- Cool completely before cutting.
- Store leftovers tightly covered in refrigerator.
Makes 12 servings.
How far in advance can I make a mud cake?
Mud cakes are best when they’re fresh because they have lots of moisture. You should bake them as soon as possible so that they don’t get too hard.
However, you can freeze them without any problems. Just let them thaw overnight in the refrigerator first.
Furthermore, you can also store your baked cake in the freezer. Simply place the cooled cake in a resealable bag and pop it in the freezer.
Once solidified, remove the cake from the freezer and cut it into slices.
This way, you’ll always have some ready whenever you need it!
As long as you follow these tips, you will surely enjoy this tasty treat.
Should you store mud cake in the fridge
If you’re planning to eat your mud cake right away, then there’s no reason why you shouldn’t refrigerate it.
However, if you plan to save it for later use, then you might want to leave it out of the fridge. This is because cold temperatures may cause the cake to become soggy.
You could even try freezing it instead. All you need to do is take it out of the freezer 30 minutes prior to serving time. Then simply slice it and serve immediately.
How do you keep a mud cake moist?
Moisture plays a big role in keeping a mud cake soft and tender. So, here are two ways to ensure that your mud cake stays juicy throughout its life span.
First off, add more liquid than usual. For example, if you normally like your mud cake served slightly wet, then double the amount of room-temperature milk used.
Secondly, cover the top layer of the cake with icing. A simple glaze would suffice. Alternatively, you could go ahead and frost the entire thing. Either way, just remember not to overdo it. Otherwise, you risk making the cake soggy.
Furthermore, be sure to avoid using whipped cream on your mud cake. It tends to turn sticky once chilled. Instead, opt for something light such as meringue powder. Or better yet, dust it with caster sugar.
What kind of food storage containers should I buy?
When storing mud cake, choose something sturdy enough to withstand high humidity levels.
Glass jars work great since they allow oxygen to circulate freely around the cake. But, if you prefer plastic containers, then look for air-tight container
In addition, avoid using metal containers. They tend to rust easily. Instead, opt for glass or ceramic. These materials won’t react negatively to heat either.
Hence, you can safely put your mud cake inside a container filled with water. The steam produced during baking helps prevent mold growth.
Cake Storage Tips: How Long Does Cake Last At Room Temperature
The most important tip regarding how long does cake last at room temperature is to wrap it well before putting it back in the cupboard.
If you forget about wrapping it up properly, then chances are that the cake will dry out quickly.
So, what exactly constitutes proper packaging? Well, ideally, you’d want to wrap each individual piece separately.
However, if space isn’t an issue, then all you really need to do is stack them one atop another. Just make sure that you don’t let any air get trapped between layers.
Also, when stacking cakes, consider placing smaller pieces on top of larger ones. That way, you’ll minimize the chance of getting crumbs stuck under the lid.
Finally, after removing the cake from the oven, wait until it has completely cooled down before cutting it. Once cut into slices, place them back together again so that they stay intact.
Can Mud Cakes Be Frozen?
Yes! In fact, this is actually quite common practice among bakers. After cooling down, you can freeze your mud cake. Simply transfer it to a large zip-top baggie and store it in the freezer.
Once frozen solid, remove it from the freezer and thaw overnight in the refrigerator. Then, enjoy it straight away.
How To Make Dark Chocolate Mousse Cake
Dark Chocolate flavour mousse cake is a delicious dessert option. Here’s how to prepare it.
1/2 Cup unsalted butter
3 Cups granulated white sugar
4 Large eggs
6 Tbsp cocoa powder
5 1/2 tsp vanilla extract
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 350 degrees F. Grease two 9 inch round pans.
Line bottom of pan with baking paper. Set aside.
Melt butter in microwave safe bowl.
Stir occasionally until melted.
Remove from microwave and set aside to cool slightly.
Add sugar to mixing bowl of electric mixer fitted with whisk attachment.
Beat on medium speed until pale yellow in color.
Add eggs one by one while beating constantly.
Continue mixing until mixture turns thick and creamy.
Sift cocoa powder over batter. Mix thoroughly.
Sift remaining ingredients except flour.
Fold these dry ingredients into wet ingredients.
Pour batter evenly into prepared pans.
Bake 25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan; turn onto wire rack to finish cooling.
Chill 30 minutes. Cut into wedges. Serve chilled. Makes 12 servings.