Get inspired
It’s undoubtedly a cake for chocolate lovers. Although it’s hard to believe, there are some who don’t like chocolate! I do respect their opinion and in a way I kind of envy them, in fact they don’t have to resist the temptation to eat it, they don’t have to bear negative consequences, such as spots on your face or tummy troubles, but on the other side I feel sorry as they lose a whole world of flavours and delicious treats!
It’s not a difficult cake to make but you need time and it’s better if you start baking the cakes a day ahead, so that they’re cold when you need to pile them up and cover with chocolate frosting.
Don’t let the quantity of butter, sugar and chocolate scare you, the result is superb!
I personally like it as a square cake, but any shape is fine....
Dark Chocolate Mud Cake
150 g dark chocolate
250 g butter, chopped
440 g sugar
250 ml milk
225 g flour
75 g self-raising flour
2 eggs, lightly beaten
Combine butter, chocolate, sugar and milk in a saucpean. Stir over heat, without boiling, until smooth. Cool 15 minutes. Add flours and eggs. Mix well.
Line bases and sides of a deep 20cm-square cake pan with baking paper.. Pour mixture into prepared pan. Bake at 150° for about 50 minutes. Cool cake.
White Chocolate Mud Cake
150 g white chocolate
250 g butter, chopped
440 g sugar
250 ml milk
225 g flour
75 g self-raising flour
2 eggs, lightly beaten
Follow the same procedure as Dark Chocolate Mud Cake
Chocolate mixture
300 g milk chocolate, chopped coarsely
300 g dark chocolate, chopped coarsely
250 ml cream
Combine milk chocolate and cream in a saucepan, stirring over low heat until smooth. Cover and refrigerate until mixture is of spreadable consistency.
White chocolate mixture
300 g milk chocolate, chopped coarsely
125 ml cream
Follow the same procedure as Milk chocolate mixture
Assemblage and Decoration
White sanding sugar
Split the two cakes in
half.
Put one cake on serving plate, starting with a white one.
Spread with chocolate mixture.
Repeat with second layer, a dark cake this time, and half of the white chocolate mixture.
Continue with third layer, a white cake now, and spread with chocolate mixture.Top with remaining dark cake layer and spread with white chocolate mixture.Refrigerate until chocolate mixtures are firm. Then cover top layer and sides with remaining chocolate mixture.Decorate with white sanding sugar and refrigerate until icing is firm.
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