As you may have already noticed, the Chocolate Mud Cake recipe from the April/May issue actually makes two delicious 20.5cm (8") cakes, rather than just one. While we know you can never have too much chocolate cake, here are the revised quantities for making a single cake.
You will need...
Chocolate Mud Cake
- 220g (7¾oz) unsalted butter
- 220g (7¾oz) dark chocolate
- 2tbsp coffee granules
- 125g (4½oz) self-raising flour
- 125g (4½oz) plain flour
- 50g (1¾oz) cocoa powder
- ½tsp bicarbonate of soda
- 480g (1lb 1oz) caster sugar
- 4 large eggs
- 2¼tbsp vegetable oil
- 110ml (3¾fl oz) buttermilk
Fillings and Toppings
- 5 large eggs, whites only
- 250g (8¾oz) caster sugar
- 350g (12¼oz) unsalted butter, cubed at room temperature
- 250g (8¾oz) dark chocolate
- 250g (8¾oz) SK Chocolate Ganache Mix
Makes one 20.5cm (8") cake
BAKING THE CAKES
- Preheat a conventional oven to 160°C (140°C fan/325°F/gas mark 3). Line a deep 20.5cm (8”) cake tin with baking paper and cut out an extra 20.5cm (8”) diameter circle of baking paper to go on top of the cake.
- Put the butter, chocolate and 320ml (11¼fl oz) of water into a pan and stir over a low heat until melted. Remove from the heat and stir in the coffee granules.
- Sieve the flours and cocoa powder into a bowl. Stir in the bicarbonate of soda and sugar and mix well with a balloon whisk.
- Mix the eggs, oil and buttermilk in a jug and slowly pour them into the centre of the dry mixture, stirring constantly.
- Add the chocolate mixture and mix until well combined. Pour into the prepared tin and smooth over the top to level out the batter. Place the disc of baking paper on top of the cake.
- Place in the oven and bake for two hours and 10 minutes. To check if the cake is baked, insert a skewer into the centre. If it comes out clean, the cake is ready.
- Allow the cake to cool in the tin, then remove and wrap in cling film until ready to use. Place in a cake box and store in a cool, dry place for up to two weeks.
MAKING THE SWISS MERINGUE BUTTERCREAM
- Ensure the bowl of your electric mixer is clean and grease-free. Put the egg whites and sugar in the bowl and place over a pan of barely simmering hot water. Allow to simmer, whisking gently, until the temperature reaches 70°C (160°F). Keep the mixture at this temperature for two minutes then remove it from the heat.
- Transfer the bowl to the mixer and use the whisk attachment to whip the meringue on high speed until it is thick, glossy and the bottom of the bowl feels neutral to the touch (this takes at least 10 minutes). Only add the butter when the bottom of the bowl doesn’t feel warm anymore.
- Switch over to the paddle attachment and add the butter cubes individually, with the mixer on a low speed, until fully incorporated with a silky smooth texture. It will curdle to start with but keep mixing until it eventually becomes smooth. If the mixture is too runny, refrigerate it for approximately 15 minutes then continue mixing with the paddle attachment until it comes together.
- Melt the dark chocolate in a bain-marie or microwave. Gradually beat the dark chocolate into the buttercream until it is evenly distributed throughout the mixture.
ASSEMBLING THE CAKE
- Once cooled, level the top of the cake and divide it into three equal layers. Sandwich the cake layers together with the Swiss meringue buttercream. Cover the top and side of the cake with a layer of buttercream and refrigerate it for at least 30 minutes.
- Make up the chocolate ganache mix following the instructions on the packet. Transfer the ganache to a piping bag and cut off 5mm (¼”) at the tip. Pipe small mounds of ganache around the top edge of the cake so that they spill over the edge and drip down the side. Spoon the remaining ganache into the centre of the cake and level it with the back of a spoon or a palette knife.
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