Name: Double-decker chocolate mud cake
Prep time: 90 min
Total time: 90 min
Yield: 12
Ingredients: Ganache; 400 gram dark chocolate, chopped coarsely; 200 gram milk chocolate, chopped coarsely; 1 cup (250ml) cream; 250 gram butter; 180 gram white chocolate, chopped coarsely; 2 cup (440g) caster sugar; 1 cup (250ml) milk; 1 3/4 cup (200g) almond meal; 1 1/4 cup (185g) self-raising flour; 2 eggs, beaten lightly; 2 tablespoon cocoa powder

Ingredients

Ganache

400 gram dark chocolate, chopped coarsely

200 gram milk chocolate, chopped coarsely

1 cup (250ml) cream

250 gram butter

180 gram white chocolate, chopped coarsely

2 cup (440g) caster sugar

1 cup (250ml) milk

1 3/4 cup (200g) almond meal

1 1/4 cup (185g) self-raising flour

2 eggs, beaten lightly

2 tablespoon cocoa powder

Method

1.Preheat oven to 160°C (140°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 a medium saucepan; stir over heat, without boiling, until smooth. Transfer mixture to a large bowl; cool for 15 minutes.

3.Whisk almond meal and sifted flour into white chocolate mixture, then whisk in eggs. Pour half of the mixture into one of the prepared pans. Whisk sifted cocoa into remaining mixture; pour into other prepared pan. Bake cakes for about 50 minutes or until cooked when tested. Stand cakes in pans for 5 minutes; turn cakes, top side up, onto wire racks to cool.

4.To make ganache, combine chocolates and cream in a medium saucepan; stir over a low heat until smooth. Transfer to a medium bowl. Cover, refrigerate, stirring occasionally, until the ganache is a spreadable consistency. Reserve 1 cup of ganache for spreading over the cake.

5.Split each cake in half. Centre one layer of cake on serving plate; spread with 1/2 cup of the ganache. Repeat layering, alternating colours. Cover top and sides of cake with reserved ganache.

Uniced cake suitable to freeze. Ganache suitable to microwave.
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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Ingredients

Method

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