BBQ Mud Cake w/ Deep Choc Buttercream
Cake on the BBQ? Why not! Maybe born out of necessity as we don’t really ever have access to an oven on TAHQ but this cake is well worth giving a crack on your next camping trip!
Prep: 30 minutes - Cook: 60 minutes - Serves: 6-8 - Difficulty: Capable Cooks - Recipe: Hayden Quinn
Ingredients
Cake mix
150g Western Star butter, cubed
120g Gorge dark chocolate, roughly chopped or buttons
3/4 brown sugar
2 eggs, lightly whisked
1 cup self raising flour
1 Tbsp cocoa powder
3/4 cup hot water
Buttercream/chocolate frosting
200g dark chocolate, roughly chopped
100g Western Star butter, cubed
1 cup icing sugar
1 Tbsp cocoa powder
1/3 cup hot water, plus extra if needed
Pinch salt
Method
Step 1. Prepare a large pot or kettle of boiling water approx 1.2L.
Step 2. To make the cake, preheat the BBQ on low heat until it reaches 180C on the temperature gauge. Grease and line a small cake tin (approx. 15cm) and place a clean tea towel in the bottom of a pot or deep tray.
Step 3. Place the flour and cocoa powder in a bowl and whisk to break up any lumps. Gently melt the butter, chocolate and sugar together in a saucepan. Remove from the heat and mix through the hot water.
Step 4. Add the flour and cocoa and whisk to combine. Add the eggs and mix again to form a smooth batter.
Step 5. Pour the batter into the cake tin and place it on top of the tea towel inside the pot or tray. Pour boiling water into the base until it reaches halfway up the sides of the cake tin. Place it in the middle of the BBQ, close the lid and bake for approx. 1 hour or until cooked through. Remove from the water bath and allow to cool completely in the tin.
Step 6. To make the chocolate frosting, whisk together the icing sugar and cocoa powder in a mixing bowl. Gently melt the chocolate and butter in a pot on the BBQ.
Step 7. Add the melted chocolate to the icing sugar and cocoa and whisk to combine. Add 1/3 cup boiling water and whisk briefly to emulsify. Add the salt to your liking. Set aside to cool down and firm up slightly (approx. 20 minutes).
Step 8. When the cake has cooled completely, cut it in half lengthways. When you are ready to frost the cake, whisk the chocolate frosting for a couple of minutes or until smooth and creamy. If it begins to split, add a tablespoon of hot water and mix gently to bring it back together. Add half of the frosting to the base of the cake and spread evenly. Place the other half of the cake on top and use the rest of the frosting for the tops and sides of the cake.
