Monday, April 25, 2011

Double-Decker Mud Cake

Chocolate Cakes (Cookbook Adventure #9 - The Australian Women's Weekly "chocolate cakes"

Happy Easter! 

I offered to make dessert for Easter Sunday dinner, so of course this was the perfect cookbook for this adventure. Some colleagues kindly gave it to me in place of a birthday card given my predilection for all things chocolate! 

This double-decker mud cake was a winner from the start and it may turn out to be an Easter regular (or for a post Easter "use up all my kids' easter eggs" baking frenzy).

The original recipe can be found on the Australian Women's Weekly website and here is my Thermotalk version:

Ingredients
150g white cooking chocolate
250g butter
220g raw sugar (original recipe had 440g!)
250g milk
225g plain flour
75g self raising flour
1 tsp vanilla extract
2 eggs
2 tbsp cocoa powder
500g milk cooking chocolate 
210g cream 

Method
Preheat oven to 150C. Grease two deep 20cm round cake pans; line bases and sides with baking paper.
Place white chocolate in TM bowl. Grate for 5 seconds on speed 8.
Add butter, sugar and milk. Mix at 50C for 3 minutes on speed 2.
Add flours, vanilla and eggs. Mix for 10 seconds on speed 5.
Pour half of the mixture into one of the prepared pans (half is when you can just see the pointed end of the TM blade sticking out of the remaining mixture in the TM bowl).
Add cocoa and mix for 10 seconds on speed 5.
Pour into other prepared pan.
Bake cakes for about 50 minutes or when a skewer inserted into the middle comes out clean. Stand cakes in pans for 5 minutes then turn cakes, top-side up onto a wire rack to cool.
Wash the TM bowl and then make the frosting. 
Place milk chocolate in TM bowl and grate for 7 seconds on speed 8. Add cream and heat at 50C for 4 minutes on speed 3. Pour into a bowl and refrigerate for about an hour (or until spreadable), stirring occasionally.
To put the cake together - split each cooled cake in half. Place one layer of cake on serving plate. Spread with milk chocolate mixture. Repeat layering alternating colours. Cover top and sides of cake with remaining chocolate mixture. 

Decorating the top of the cake is optional. The Lindt white choc bunny was just perfect for this occasion. 








But of course it had to be shattered to be shared!


Cleaning tip: After making the frosting make yourself or your choc loving child a yummy hot chocolate by placing 150ml of milk into TM bowl and heating at 70C for 4 minutes on speed 2. This will ensure every last skerrick of chocolate is consumed and the TM bowl will only need a quick rinse afterwards!

2 comments:

  1. Hi am a new TM owner so I was chuffed to find other blogs converting recipes for TM!!!! Happy Easter to you and your family and look forward to more of your recipes. :)

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  2. Hi CY! Welcome to the club! Thanks for your comment. I am so in love with my TM I just want to share it with the world! Stay tuned for more post Easter chocolate recipe conversions.

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