Chocolate Dessert

Salted chocolate and pecan mud cake

Name: Salted chocolate and pecan mud cake recipe
Yield: 12
Ingredients: 300g dark (70%) chocolate, chopped; 200g unsalted butter, chopped, softened; 3 tsp salt flakes, plus extra to serve; 300g sour cream, room temperature; 125g self-raising flour, sifted; 125g plain flour, sifted; 80.00g cocoa powder, sifted; 3 eggs, room temperature, lightly beaten; 200g caster sugar; 150g pecans; 1/2 tsp salt flakes; 2 tbs maple syrup; 1 tbs caster sugar; 1/2 tbs extra virgin olive oil; 170g unsalted butter, room temperature; 2 cups (240g) icing sugar, sifted; 1 tbs milk; 1 tsp vanilla extract

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by Phoebe Wood

Nov 04, 2020

Skip the supermarket chocolate sponge for this salted chocolate and pecan mud cake.

300g dark (70%) chocolate, chopped
200g unsalted butter, chopped, softened
3 tsp salt flakes, plus extra to serve
300g sour cream, room temperature
125g self-raising flour, sifted
125g plain flour, sifted
40g cocoa powder, sifted
3 eggs, room temperature, lightly beaten
200g caster sugar

Maple frosten pecans

150g pecans
1/2 tsp salt flakes
2 tbs maple syrup
1 tbs caster sugar
1/2 tbs extra virgin olive oil

Chocolate frosting

170g unsalted butter, room temperature
2 cups (240g) icing sugar, sifted
40g cocoa powder, sifted
1 tbs milk
1 tsp vanilla extract

Method

1.

Preheat oven to 160°C. Grease a 20cm round cake pan and line base and side with baking paper. Set aside.
2.

Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Remove from the heat, stir through the salt and cool for 10 minutes.
3.

Place remaining ingredients in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour or until edges are set (centre will still be wobbly). Loosely cover with foil and bake for a further 40 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert onto a wire rack to cool completely.
4.

Meanwhile, for the maple frosted pecans, combine all the ingredients in a bowl and mix well to coat. Spread the nuts on a baking tray lined with non-stick baking paper. Place in the oven with the cake for the final 24-25 minutes of the cake baking, stirring pecans occasionally, until golden brown. Remove from the oven and allow to cool completely on the tray before breaking into pieces.
5.

For the chocolate frosting, place the butter and sugar in the bowl of a stand mixer with the paddle attachment and beat for 7-8 minutes until light and fluffy. Add the cocoa, milk and vanilla, and beat for further 2-3 minutes until well combined and smooth.
6.

Spread the frosting over the cake, scatter over the frosted pecans and extra salt flakes to serve.