- Prep Time: 20h
- Cook Time: 1h 20m
- Total Time: 6h
- Yield: 6" cake
- Category: Cakes
Ingredients
MILK MUD CAKE
- 220 grams butter
- 220 grams milk chocolate
- 180 milliliters hot water
- 1 1/2 cups white sugsr
- 2 large eggs, room temperature
- 1/2 cup light sour cream
- 1 teaspoon vanilla extract
- 3/4 cup self-raising flour
- 1 cup all-purpose plain flour
- 1/2 cup cocoa
- 1 teaspoon instant coffee (or exchange hot water for drip coffee)
WHITE CHOCOLATE MUD CAKE
- 240 grams (8.5oz) butter
- 240 grams (8.5oz) white chocolate
- 185 milliliters (6.2 fl. oz) cold water
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 125 grams (4.4 oz) light sour cream
- 1 cup self-rising flour
- 1 3/4 cups all-purpose flour
DARK CHOCOLATE GANACHE
- 300 grams (10.6oz) dark chocolate, high quality
- 150 grams (5.3oz) cream
WHITE CHOCOLATE GANACHE
- 200 grams (7oz) white chocolate, high quality
- 70 grams (2.5oz) cream
BUTTERCREAM
- 100 grams (3.5oz) unsalted butter, softened
- 200 grams (7oz) icing (powdered) sugar
EXTRAS
- 8 fresh strawberries
Instructions
- Preheat oven to 155°C/ 310°F. Grease and line three 6” round cake pans.
MILK MUD CAKE
- Melt butter, chocolate, water and sugar in a medium saucepan. Allow to cool for 10 mins.
- In a small bowl, lightly beat eggs and add the sour cream and vanilla.
- Meanwhile, in a large bowl, sift flours and cocoa together. Add egg mixture to the flours. Don’t fully combine.
- Gradually add the chocolate mixture until combined. Pour into two of the three tins.
WHITE CHOCOLATE MUD CAKE
- Melt butter, chocolate, water and sugar in a medium saucepan. Allow to cool for 10 mins.
- In a small bowl, lightly beat eggs and add the sour cream.
- Meanwhile, in a large bowl, sift flours together. Add egg mixture to the flours. Don’t fully combine. Gradually add the chocolate mixture until combined. Pour into tin.
- Bake all three cake for approx 1 hour 20 minutes or until a skewer comes out clean.
- Cool the cakes in the tins for 1 hour. Remove from the tin and cool completely on a wire rack before decorating.
DARK CHOCOLATE GANACHE
- Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
- Pour directly into the chocolate and allow it to sit for 3-4 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid. Allow to cool in an airtight container for 2-3 hours.
WHITE CHOCOLATE GANACHE
- Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
- Pour directly into the chocolate and allow it to sit for 3-4 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid. Allow to cool in an airtight container for 2-3 hours.
BUTTERCREAM
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined.
ASSEMBLING
- Cut each cake into two layers. Stack the cakes using the dark chocolate ganache as a filling for the milk chocolate mud cakes on the bottom. Then stack the white chocolate mud cakes on top using the white chocolate ganache as the filling. Chill 15 minutes.
- Combine half the buttercream with the dark chocolate ganache, and half with the white chocolate ganache. I also added a touch of white food colour to make the white chocolate a little less yellow. This is completely optional.
- Apply a crumb coat to the bottom milk mud layers using the dark chocolate buttercream mixture. Scrape away the excess.
- Now apply a crumb coat to the top part of the cake using the white chocolate buttercream. Scrape back until smooth.
- Using a Wilton 4B piping tip, place equal amounts of dark and white chocolate buttercream into a piping bag. Pipe eight dollops on the top of the cake. Top with fresh strawberries.
Leave a Reply