I drool, completely and utterly properly drool when I see Pembroke Patisserie‘s Instagram photos. You can see them here
Cakes, pastries, chocolate (this seems to feature heavily in my life at the moment), croissants, pain au chocolat (see I told you) macarons, eclairs, sticky buns. Need I go on? I’m starving now.
They are at Wanaka Farmers Market every Thursday 4-6pm *rings bank and gets huge loan* and now for your making pleasure they have given us their recipe for Chocolate Mud cake. I know, I know, you’re welcome. Hugs gratefully accepted.
Chocolate Mud Cake
This chocolate mud cake has been a family favourite for years! We’ve celebrated many birthdays with this cake. It is a fabulous, easy cake to make which is really moist and rich. It keeps well.
350ml Water
275g Butter
150g Chocolate
335g Sugar
290g Flour
35g Cocoa
14g Bi-carb
3 large Eggs
Heat water and butter in a pot until butter is melted. Add the water and butter to chopped chocolate and sugar, stir until chocolate is melted and sugar dissolved. Sift the dry ingredients and add to the chocolate. In a separate bowl whisk eggs then add to the mixture. Pour into a large cake tin lined with baking paper.
Bake at 160°C until a skewer comes out clean. When the cake is cold ice with ganache.
Ganache
200ml Cream
20g Butter
200g Chocolate
Boil cream in a pot. Pour over chopped chocolate and butter, mixing well. Cool until it thickens, then pour over cold cake.
Pembroke Patisserie
[email protected]
021 202 4651
Hey Matt and Kirsty,
I’m going to use your recipe for Jesse’s up coming birthday.
Hope you are all well and happy.
Lisa
Hi Matt & Krirsty, we wanted to let you know that your sticky buns are outstanding. My family visited the Wanaka market yesterday and tried your delicious baked goods. We have travelled to many places and always are looking for the best sticky buns – we really love them. You have now gotten to the top of our list over Whistler, Canada(our last favourite).
If there is any chance of sharing your amazing recipe for them, we would be over the moon.
Cheers!
Lyn, Don, Melanie, Victoria & Owen Campbell from Toronto, Canada
Hi Lyn I will pass on your message to Matt and Kristy as this is my blog and not theirs! So glad you loved them 🙂
Hi Lyn, Don, Melanie, Victoria & Owen! Thanks so much for your lovely message which Jane passed on to me. We’re so glad you enjoyed your sticky buns from the market. They are quite gooey and delicious. It is quite an involved process to make and they do take some time to make from scratch (about 3 days). But basically they are made from croissant pastry, rolled and filled with an orange and almond frangipane. Then baked in a pie tin with caramel and almonds until golden brown. Oh, and then they’re brushed with even more caramel to make them extra sticky! Easy right? A good pastry is worth travelling for and you seem to be experts! Glad to make the top of your list! Thanks again for the kind words. Kirsty.