Name: Double-decker mud cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 250 gram butter, chopped; 150 gram white eating chocolate, chopped coarsely; 2 cup (440g) caster sugar; 1 cup (250ml) milk; 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; 1 teaspoon vanilla essence; 2 eggs, beaten lightly; 2 tablespoon cocoa powder; 600 gram milk eating chocolate, chopped coarsely; 1 cup (250ml) cream

Each bite of this wickedly delicious and superbly indulgent layer cake is full of surprises. No boring bits here!

Looking for more mud cake recipes?

Ingredients

250 gram butter, chopped

150 gram white eating chocolate, chopped coarsely

2 cup (440g) caster sugar

1 cup (250ml) milk

1 1/2 cup (225g) plain flour

1/2 cup (75g) self-raising flour

1 teaspoon vanilla essence

2 eggs, beaten lightly

2 tablespoon cocoa powder

600 gram milk eating chocolate, chopped coarsely

1 cup (250ml) cream

Method

1.Preheat oven to slow (150°C/130°C fan-forced). Grease two deep 20cm-round cake pans; line bases and sides with baking paper.

2.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.

3.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, uncovered, about 50 minutes. Cool cakes in pans 5 minutes; turn cakes, top-side up, onto wire rack to cool.

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

5.Split each cooled cake in half. Centre one layer of 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.

You can also melt the milk chocolate and cream in a microwave oven; cook on HIGH (100%) about 90 seconds, pausing to stir every 30 seconds.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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