Name: Marbled chocolate mud cakes
Cook time: 70 min
Total time: 70 min
Ingredients: 90 gram (3 ounces) butter, chopped coarsely; 75 gram (2½ ounces) dark (semi-sweet) eating chocolate, chopped coarsely; 2/3 cup (150g) caster (superfine) sugar; 1/2 cup (125ml) milk; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 tablespoon cocoa powder; 1 egg; 90 gram (3 ounces) butter, chopped coarsely; 75 gram (2½ ounces) white eating chocolate, chopped coarsely; 1/2 cup (110g) caster (superfine) sugar; 1/3 cup (80ml) milk; 2/3 cup (100g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 egg; 1/3 cup (80ml) pouring cream; 200 gram (6½ ounces) dark (semi-sweet) eating chocolate, chopped coarsely; 2 tablespoon pouring cream; 100 gram (3½ ounces) white eating chocolate, chopped coarsely

Marbled chocolate mud cakes

The combination of both white and dark chocolate mud cake and ganache make these decadent mini-cakes a truly wonderful indulgence. Or you could go large with our white chocolate and raspberry mud cake.

Makes 12 Item

Cook

1H 10M

Ingredients

90 gram (3 ounces) butter, chopped coarsely

75 gram (2½ ounces) dark (semi-sweet) eating chocolate, chopped coarsely

2/3 cup (150g) caster (superfine) sugar

1/2 cup (125ml) milk

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 tablespoon cocoa powder

1 egg

90 gram (3 ounces) butter, chopped coarsely

75 gram (2½ ounces) white eating chocolate, chopped coarsely

1/2 cup (110g) caster (superfine) sugar

1/3 cup (80ml) milk

2/3 cup (100g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 egg

1/3 cup (80ml) pouring cream

200 gram (6½ ounces) dark (semi-sweet) eating chocolate, chopped coarsely

2 tablespoon pouring cream

100 gram (3½ ounces) white eating chocolate, chopped coarsely

Method

1.Preheat oven to 160°C/325°F. Grease two six-hole (¾-cup/180ml) texas muffin pans.

2.Make dark mud cake by combining butter, chocolate, sugar and milk in medium saucepan; stir over low heat until smooth. Transfer to medium bowl; cool 10 minutes. Whisk in sifted flours and cocoa, then whisk in egg.

3.Make white chocolate mud cake by combining butter, chocolate, sugar and milk in medium saucepan; stir over low heat until smooth. Transfer to medium bowl; cool 10 minutes. Whisk in sifted flours, then whisk in egg.

4.Drop alternate spoonfuls of mixtures into pan holes. Pull skewer back and forth through cake mixture several times for a marbled effect. Bake about 30 minutes.

5.While the cakes are cooking, make ganache. For dark chocolate ganache, stir cream and dark chocolate in small saucepan over low heat until smooth. Cool 15 minutes. Do the same with cream and white chocolate for the white chocolate ganache.

6.Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

7.Spread cold cakes with dark chocolate ganache; dollop cakes with spoonfuls of white chocolate ganache. Using knife, swirl back and forth through ganache for marbled effect.

DARK CHOCOLATE GANACHE Stir cream and chocolate in small saucepan over low heat until smooth. Cool 15 minutes. WHITE CHOCOLATE GANACHE Stir cream and chocolate in small saucepan over low heat until smooth. Cool 15 minutes.
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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