Caramel Mud Cake

Recipes+ - - Contents -

SERVES 40 PREP 45 min­utes + cool­ing COOK 1 hour 35 min­utes COST 75¢ a serve

500g chopped but­ter, at room tem­per­a­ture 500g white eat­ing cho­co­late, chopped,

plus 200g ex­tra, melted

2½ cups firmly packed brown sugar

2 cups hot wa­ter

¼ cup golden syrup

6 eggs, at room tem­per­a­ture

1 ta­ble­spoon vanilla essence

2½ cups plain flour, sifted

2½ cups self-raising flour, sifted

2 thick wooden skew­ers

1 quan­tity Whipped Ganache (recipe, be­low) Fresh flow­ers, to dec­o­rate (see tips, op­po­site)

1 Pre­heat oven to 150ºC/130ºC fan-forced. Grease and line base and side of a 23cm (base mea­sure­ment) round cake pan and a 20cm (base mea­sure­ment) round cake pan.

2 Place but­ter, chopped cho­co­late, sugar, the hot wa­ter and syrup in a large saucepan over low heat; cook and stir for 5 min­utes or un­til smooth (Don’t boil). Trans­fer to a large heat­proof bowl; set aside to cool.

3 Add eggs, essence and flours to cooled cho­co­late mix­ture, then, us­ing an elec­tric mixer, beat un­til com­bined. Scoop 4 cups of mix­ture into the 20cm pan; add re­main­ing mix­ture into the 23cm pan. Level sur­faces. Bake for 1 hour 15 min­utes or un­til a skewer in­serted at cen­tre of smaller cake comes out clean. Cook larger cake for a fur­ther 15 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Re­move from oven. Cool com­pletely in pan.

4 Us­ing a large ser­rated knife, level tops of cakes to sit flat. Place the larger cake, trimmed-side down, on a cake board (see tips, op­po­site). Insert a skewer into the cen­tre to mea­sure depth; mark off depth onto skew­ers and cut into six lengths. Insert into cake, 5cm from edge, spac­ing evenly apart.

5 Spread Whipped Ganache over top and side of larger cake. Place small cake board on top; spread a lit­tle ganache over board then top with smaller cake. Spread re­main­ing ganache over side and top of smaller cake.

6 Cut 2 x 8cm-wide strips of bak­ing pa­per, 32cm and 65cm in length. Place on a flat, clean sur­face. Pour ex­tra melted cho­co­late along the cen­tre of each pa­per strip, us­ing a pal­ette knife to spread evenly. Stand for 5 min­utes to partly set. Care­fully lift corners of shorter strip and wrap around the base of larger cake. Re­peat with longer col­lar; al­low cho­co­late to set. Once cho­co­late is set, care­fully peel off pa­per. Dec­o­rate with flow­ers.

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