This Thermomix Chocolate Mud Cake Recipe was inspired from having 2 litres of freshly made Thermomix Baileys in my fridge!
I mean is there anything else better then Chocolate and Baileys? – well mix them both together and that’s my idea of heaven! 🙂
Inspired by CitrusandCandy.com
I used a 24cm springform tin for this recipe as the cake is quite large.
Ingredients
- 200g milk or dark chocolate melts
- 150g butter, unsalted cubed
- 100g raw sugar
- 100g brown sugar
- 50g cocoa
- 180g Baileys Irish Cream
- 170g plain flour
- 1½ tsp baking powder
- ½ tsp bi carb soda
- ½ tsp salt
- 3 eggs, (room temp.)
- 200g milk or dark chocolate melts
- 100g cream
- 100g Baileys Irish Cream
- pinch salt
- 15g butter, unsalted (room temp.)
Instructions
- Preheat oven to 160°C. Grease and line a cake tin.
- Place chocolate in TM bowl and grate 10 sec / speed 9.
- Add butter, raw sugar, brown sugar, cocoa and Baileys and mix 2 mins / 50°C / speed 5.
- Allow to cool for 15 mins and then add eggs and mix 5 sec / speed 5.
- Add flour, baking powder, bi carb soda and salt and mix 10 sec / speed 5. Scrape down and repeat until all combined.
- Pour mixture into cake tin and bake 40-45 mins or until a skewer comes out clean (ideally you want to see some moist crumbs stuck to it. This is one cake you don't want to over bake so better to be a little under than over). The top of the cake will be a little cracked but this is normal for a mud cake.
- Remove from oven and cool in tin 10 mins before removing and then allow cake to cool completely.
- Place chocolate in TM bowl and grate 10 sec / speed 9.
- Add cream, Baileys, salt and butter and mix 2 mins / 50°C / speed 5.
- Place TM bowl in fridge to cool down and thicken for at least one hour. Every 15 mins give the ganache a little stir to keep the temperature even and the ganache smooth.
- Once ganache is slightly thickened, turn cake over (so you are then pouring the ganache on to a flat top).
- If desired you can cut out a whole in the middle of the cake with a knife or round cookie cutter to make it a ring cake. This also makes a cake very easy to cut into pieces.
- Pour a glass of milk in TM bowl and mix 5 sec / speed 8.
- Heat milk 5 mins / 80°C / speed 4.
- Enjoy warm chocolate milk. No wasted chocolate!
And if you enjoy Baileys™ make sure you check out my other recipes using it: Click Here 🙂
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
This sounds so delicious I can,t wait to give my friends a surprise tea party….thank you muchly
This was a boozey winner! A lovely moist mud cake! Thanks so much!
I just made your chocolate baileys mud cake for my sisters birthday cake, yeah ok it’s got baileys in it, I was so not expecting to be able to taste it, the batter is yummo, better not lick the bowl out or I’ll be tipsy before 1pm in the arvo. Actually rather than licking the bowl I added some milk for a thermie clean and I guess I’ve got myself a little afternoon tipple
Thanks Melissa – yes I often think that cake doesn’t even need baking – just grab a spoon and dig into the batter!! lol! 😉
Just printing for future reference, lol u never know who might turn up in August!!!!!
Thank you so much for this recipe. I made the cake this weekend for a friends 40th and it was amazing. Everyone loved it! I used milk chocolate for the cake and dark chocolate for the ganache, worked perfectly.
Thanks Emma – Beautiful cake for a birthday too! 🙂
Wow this sounds amaZing!
Could I make a few and freeze them? (With or without ganache?)
Claire to be honest I haven’t frozen it – but I do freeze virtually everything! So I would say this would freeze well with ganache too! 🙂
What type of nuts did you use around the outside? Looks good with the Ferraro rocheres!
Gabrielle I just used chopped peanuts – which I actually bought, as the TM can’t chop them consistently in size!
Can I ask if there is a trick to getting the chopped peanuts so neatly around the outside of the cake? I want to make this for my hubby’s 50th Birthday. Thanks.
Michelle, ice the side (height) with ganache then roll that into the nuts on a flat plate. Holding the top and bottom of the cake as you move it around until the side is completely covered with nuts. Then ice the top of the cake with ganache. I hope that makes sense! 🙂
Excellent- thanks for your help!