Recipe

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.

  • 1 hr 10 mins cooking
  • Makes 12 Item
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Ingredients

Marbled chocolate mud cakes
  • 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

Marbled chocolate mud cakes
  • 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.

Notes

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.

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