Moist dark chocolate mud cake filled with choc-swirled cream and drizzled with a dark chocolate ganache. This stunning dessert cake is the perfect indulgence for any special occasion (or chocolate fix!)
Ingredients
- 200 g butter chopped
- 150 g dark chocolate
- 1 3/4 cup caster sugar
- 1 cup milk
- 1 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1 tsp vanilla essence
- 2 egg
- 1 handful white chocolate curls *to decorate
- 1 handful dark chocolate curls *to decorate
Dark chocolate ganache and chocolate swirled cream
- 600 ml cream
- 225 g dark chocolate
Method
-
Step 1Grease three 18cm round cake pans, lining the base and sides with baking paper. Preheat oven to 160°C.
-
Step 2Combine butter, chocolate, sugar and milk in a saucepan, stirring over low heat, without boiling, until smooth. Transfer mixture to large bowl and let the mixture cool.
-
Step 3Whisk sifted flours into the mixture, then stir in essence and eggs. The mixture will be a smooth, runny consistency.
-
Step 4Pour mixture into the cake pans and bake for 50mins.
-
Step 5Turn cakes onto a wire rack to cool. Trim tops of cakes to level (if required).
-
Step 6Place the cake base on a serving plate. Spoon half of the chocolate swirled cream over the cake. Repeat with another cake layer and the remaining chocolate cream. Top with the remaining cake layer.
-
Step 7Spread top with dark chocolate ganache and decorate with white and dark chocolate curls/flakes.
-
Step 8Dark chocolate ganache: Melt dark chocolate and ½ cup cream in microwave for 1min. Repeat until mixture is smooth. Set aside to cool.
-
Step 9Chocolate swirled cream: Whisk remaining cream in a bowl until soft peaks form. Fold ¼ cup of cooled dark chocolate ganache through whipped cream to create a swirled effect.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register