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Double-decker mud cake




Source of Recipe


australian women's weekly


List of Ingredients




250g butter, chopped
150g white chocolate, chopped coarsely
2 cups (440g) caster sugar
1 cup (250ml) milk
1 ½ cups (225g) plain flour
½ cup (75g) self-raising flour
1 teaspoon vanilla essence
2 eggs, beaten lightly
2 tablespoons cocoa powder
600g milk chocolate, chopped coarsely
1 cup (250ml) cream


Recipe



Preheat oven to slow. Grease two deep 20cm-round cake pans; line bases and sides with baking paper.

Combine butter, white chocolate, sugar and milk in medium saucepan; stir over heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes.

Whisk sifted flours into white chocolate mixture then whisk in essence and egg; pour half of the mixture into one of the prepared pans. Whisk sifted cocoa into remaining mixture; pour into other prepared pan. Bake cakes in slow oven about 50 minutes. Stand cakes 5 minutes; turn cakes, top-side up, onto wire rack to cool.

Combine milk chocolate and cream in medium saucepan; stir over low heat until smooth. Transfer to medium bowl. Cover; refrigerate, stirring occassionally, until chocolate mixture is of spreadable consistency. Reserve 1 cup of the chocolate mixture for spreading over cake.

Split each cooled cake in half. Centre one layer of the cake on serving plate; spread with ½ cup of the remaining milk chocolate mixture. Repeat layering, alternating colours. Cover top and sides of cake with reserved chocolate mixture