CHOCOHOLICS’ CAKE,

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SERVES 20 PREP 20 min­utes

250g but­ter, at room tem­per­a­ture 3 cups CSR ic­ing sugar

2 ta­ble­spoons milk

1/3 cup co­coa pow­der, sifted

4 x 565g pack­ets choco­late mud cakes ½ cup choco­late hazel­nut spread 50g choco­late-coated pret­zels

8 Tim Tams

30g milk choco­late bar, bro­ken Ice-cream wafer sticks, to serve

1 To make but­ter­cream, us­ing an elec­tric mixer, beat but­ter in a large bowl un­til pale. Grad­u­ally sift in half the ic­ing sugar, beat­ing un­til pale and creamy. Beat in milk. Grad­u­ally sift in re­main­ing ic­ing sugar and co­coa pow­der, beat­ing un­til well com­bined.

2 Re­move ic­ing from choco­late mud cakes; dis­card ic­ing. Us­ing a large ser­rated knife, level tops of cakes to sit flat.

3 Stack cakes on a cake board, spread­ing be­tween each with some but­ter­cream. Re­serve 1 ta­ble­spoon of but­ter­cream; spread the top and side of cake with re­main­ing but­ter­cream.

4 Spread choco­late hazel­nut spread over top of cake. Use a lit­tle re­main­ing but­ter­cream to press pret­zels around edge at top and base. Po­si­tion Tim Tams around edge at base.

5 Dec­o­rate cake with bro­ken choco­late bar and ice-cream wafer sticks.

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