This fudgy chocolate
mud cake turns tears to smiles
Ingredients for mud
cake:
. 250g salted butter
(extra for greasing)
. 250g Milk chocolate
. 4 tsp instant
coffee
. 180ml Water
. 150g Self-raising
flour
. 150g Plain flour
. 60g Bi carb
. 500g Caster sugar
. 5 Medium eggs
. 70ml Vegetable oil
. 125ml Buttermilk or
120ml whole milk and a squeeze of lemon
Ingredients for
chocolate ganache:
. 600g Milk chocolate
chips
. 300ml Double cream
Ingredients for
decoration:
. 750g White fondant
. 150g Pink fondant
. Icing sugar to dust
Equipment:
. 9 x 3 inch circle
cake tin
. Sift
. Large mixing bowl
. Parchment paper
. 2 Pans
. Wooden spoon
. Skewer or cake
tester
. Cooling rack
. Rolling pin or
fondant pin
. Pallet knife and
angled pallet knife
. Buttercream scraper
. Pastry brush
1. Pre heat oven to 160c
2. Grease and line cake tin with parchment
3. Place the pan on a medium to high heat. Mix
together butter, water and coffee until they come to a slow boil
4.Turn off the heat then place the chocolate into
the pan and stir until completely melted
5. Set aside
6. Sift flour, cocoa, bi carb and sugar into a
large bowl , stir together
7. Make a well in the middle of the dry mixture
8. Pour eggs, oil, buttermilk and chocolate mix into
the well. Stir continuously until the mixture has a smooth lump free consistency
9. Pour the pre pared mix into the lined tins
(before placing in the oven place a peace of parchment on the shelf in the oven
you are using) place in the oven and bake for 1 ½ hours to 1 ¾ hours
10.
After the time open the oven and insert the cake
tester into the centre of the cake (if it comes out clean its ready) take out
the oven
11.
Let the cake cool in the tin before removing it
from the tin
12.
Whilst the cake is cooling melt the chocolate
drops in a pan once completely melted stir in double cream until no lumps are
visible. Set aside to harden
13.
Remove the cake from the tin and leave to cool
fully
14.
Roll out the white fondant to a 12 inch diameter
then roll out the pink fondant to ½ inch thick
15.
With a palate knife crumb coat the cooled cake
with some of the ganache
16.
Place in the freezer for 10 minutes
17.
Once the ten minutes have passed add the
remanding of the ganache the cake
18.
Using the butter cream smoother smooth out the
edges of the cake. With the angled palate knife smooth of the top
19.
Place back in the freezer for a further ten
minutes
20.
Once this time has elapsed remove from the freezer
using the angled palate knife and a cup of warm water slice off the lipped
edges
21. Brush the cake with water after this place the
white fondant over the top of the cake, with your hand smooth out the top and
the rim of the cake, using your hand gently pull the frilled fondant out and then
with your other hand smooth carry out this step until all the sides are smooth
22. With the palate knife cut out the letters for “get
well soon” and love hearts out of the
pink fondant
23. Brush the bottom of the letters and shapes with
water and place on the cake
24. Give to someone who is ill or injured it will
turn their tears to a smile
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