Recipe

Mochaccino marbled mud cake

  • 1 hr 30 mins cooking
  • Serves 16
  • Print
    Print

Ingredients

Mochaccino marbled mud cake
  • 100 gram dark eating (semi-sweet) chocolate
  • 125 gram butter
  • 1 cup (220g) caster (superfine) sugar
  • 2/3 cup (160ml) water
  • 3/4 cup (110g) plain (all-purpose) flour
  • 2 tablespoon self-raising flour
  • 2 tablespoon cocoa powder
  • 1 egg
  • 1 teaspoon cocoa powder, extra
White chocolate coffee cake
  • 180 gram white eating chocolate
  • 185 gram butter
  • 1 cup (220g) caster (superfine) sugar
  • 3/4 cup (180ml) milk
  • 1 cup (150g) plain (all-purpose) flour, sifted
  • 1/3 cup (50g) self-raising flour, sifted
  • 2 eggs
  • 1 1/2 tablespoon instant coffee granules
  • 1 tablespoon boiling water
  • 2 teaspoon vanilla extract whipped
Whipped white chocolate frosting
  • 270 gram white eating chocolate, chopped coarsely
  • 3/4 cup (180ml) thickened (heavy) cream
  • 1 teaspoon vanilla extract

Method

Mochaccino marbled mud cake
  • 1
    Preheat oven to 160°C (140°C fan forced). Grease deep 25cm (10-inch) round cake pan with butter, line base and side with baking paper, extending paper 5cm (2-inches) above edge.
  • 2
    Break chocolate into medium saucepan, add chopped butter, sugar and the water, stir over low heat until smooth. Transfer mixture to large bowl, cool 10 minutes, then whisk in sifted flours and cocoa, and egg.
  • 3
    Meanwhile, make white chocolate coffee cake. Break chocolate into medium saucepan, add chopped butter, sugar and milk, stir over low heat until smooth. Transfer mixture to large bowl, cool 10 minutes. Whisk in sifted flours and eggs. Place half the mixture into a medium bowl, stir in combined coffee and the water. Stir extract into remaining plain mixture.
  • 4
    Drop alternate large spoonfuls of dark, white and coffee cake mixtures into pan. Bake cake about 1 hour 40 minutes, cool cake in pan.
  • 5
    Make whipped white chocolate frosting. Break chocolate into small saucepan, add cream and extract; stir over low heat until smooth. Transfer mixture to small bowl; refrigerate 1 hour, stirring occasionally. Beat frosting with electric mixer about 1 minute or until smooth and fluffy.
  • 6
    Place cake on serving plate, spread frosting over cake; dust with extra sifted cocoa.

Notes

Don't overbeat the frosting or the texture will be grainy.

More From Women's Weekly Food