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strawberry chocolate mudcake recipe anyone please??
Hi all.. I need to bake a strawberry flavoured chocolate mud cake for a paying customer next week.. I’ve got the perfect chocolate mud cake recipe, so i have experimented with this one by omitting the coffee and adding strawberry flavouring.. i also switched half of the dark chocolate to the lindt intense strawberry chocolate.. the flavour is only very mild.. you could hardly guess that it was a strawberry chocolate mud.. I’m thinking of adding a pack of strawberry jello to the mix? would this be a stronger flavour? or if anyone could possibly help to share a recipe if you already have one, i would be extremely grateful xx
Hello jaymelee13
Strawberry flavour is not really intense enough when paired with dark chocolate. Are you using real strawberries or just flavours? I would suggest using something like LorAnn oil flavours which are highly concentrated.
I don’t ever use jello so can’t comment how that would taste or how it would affect texture of the cake.
You could add strawberry reduction into the cake batter. To intensify the flavour boil the strawberries down in approximately 40ml ( 2 tablespoons + 2 teaspoons) of either strawberry flavour liqueur or a flavourless liqueur like vodka. The resulting reduction will look like a thick loose paste. Add the reduction to the cake batter. You may need to bake for slightly longer to accommodate the extra liquid but I shouldn’t think it would that much more. Alternatively make a strawberry flavoured buttercream ganache filling.
If you’re based in the UK you’ll find professional food flavours here http://www.foodieflavours.com/
or try the LorAnn oils which can be purchased online or possibly at local cake decorating stores.
Madeitwithlove, you are the best..!!!
Thank you so much.. it is just the kind of info i needed.. yes i was just using the strawberry flavours as the customer said she didn’t want puree’d strawberries in it at all.. but now that you explain the reduction method, I’m sure she wouldn’t find this unsuitable.. Quick question though, – I have heard that frozen strawberries are much sweeter and flavoursome than shop bought as they are picked at their ripest and frozen soon after. Would you recommend i use frozen strawberries in this case or not?
Once again, thank you so much..
xx
You can use either frozen or fresh. I’m never convinced that fruit and veg is actually frozen as quickly as picked. I like to pick my own straight from the growers, living in the countryside has it’s advantages. When you make the reduction bring the strawberries and alcohol to a slow boil and then reduce down to simmer. The slower process allows the alcohol to really absorb rather than just evaporate in one big puff! I use this method when making chocolate fillings. When it’s done strain the fruit through a sieve and discard the pulp. The thick resulting puree is the reduction.
I sometimes add a little rose extract to strawberries which we eat as a dessert. It does bring out the flavour, however I don’t know whether it would work in a dark chocolate mud cake. I only use it on fresh fruit and for making Turkish delight. Please make sure it is culinary rose extract, only purchase it from supermarkets or cake decorating supply stores. There are other rose extracts which are not food safe and are used in the manufacture of soaps, candles and room sprays etc.
If you’d like to try rose extract use a small amount because it is very strong in smell and taste. Best to experiment before adding to the client’s cake.
