chocolate mud cake
with mini ice-cream cones
- 500g unsalted butter, chopped
- 400g dark chocolate, chopped
- 2⅔ cups (660ml) milk
- 4 cups (880g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups (450g) plain (all-purpose) flour, sifted
- ½ cup (75g) self raising (self-rising) flour, sifted
- ½ cup (50g) cocoa powder, sifted
- 12 mini ice-cream cones, to decorate+
- 1 cup (250ml) single (pouring) cream
- 300g dark chocolate, finely chopped
- Preheat oven to 150°C (300°F). Lightly grease 2 x 22cm round cake tins and line the bases and sides with non-stick baking paper. Set aside.
- Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir until melted and smooth. Set aside to cool until just warm. Pour into a large bowl, add the eggs and whisk to combine. Add both the flours and cocoa and whisk until smooth. Divide the mixture between the prepared tins. Bake for 2 hours–2 hours 10 minutes or until cooked when tested with a skewer. Allow the cakes to cool in the tins.
- To make the chocolate ganache, place the cream in a medium saucepan over medium heat and bring to the boil. Remove from the heat, add the chocolate and allow to stand for 5 minutes or until the chocolate is very soft. Whisk until melted and smooth and set aside to cool to room temperature.
- To assemble, trim the top of the cakes and place one cake on a cake stand or serving plate. Using a palette knife, spread ½ cup of the ganache on the bottom cake.
- Top with the remaining cake and spread the sides and top of the cake with a thin layer of the remaining ganache, taking care to create a smooth finish. Decorate with the ice-cream cones to serve. Serves 18–20.
+ You can bake the cakes up to 3 days in advance, cover tightly with plastic wrap and store at room temperature. Simply assemble and spread the cake with the ganache on the day of serving.
+ If the ganache becomes too stiff, whisk it vigorously to soften and break up any lumps.
+ Use a large serrated bread knife to trim the tops of the cakes.
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