Marbled Chocolate Mud Cake

 Cook time: 3 hours 0 minutes

Servings: 12 servings

Ingredients:

For the Marbled Mud Cake:

•

250g butter, chopped

•

1½ cups of hot water

•

2 cups caster sugar

•

2 eggs, lightly beaten

•

1 and a half cups of self-raising flour

•

1 cup plain flour

For the Ganache:

•

200g white chocolate + 90ml thickened/whipping cream

•

400g dark chocolate +200ml thickened/whipping cream

Instructions:

For the Marbled Mud Cake:

•

Preheat your oven to 280F. Grease a deep 8 inch round cake tin. Grease with cooking spray and line the bottom with baking paper. Set aside.

•

Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.

•

Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.

•

Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.

•

Bake for 90 minutes or until cooked when tested. Cool cake in pan.

•

Add a dab of set ganache on top of your cake board or serving plate and add the first layer of cake. Pipe a layer of ganache on top of the first layer of cake and use a small offset spatula to spread around evenly. Add the second layer of cake and cover the cake in ganache.

•

Use the small offset spatula to evenly spread the ganache around the cake. Add more ganache on top and repeat.

•

Use a cake scraper to smoothen out the top and sides of the cake. Chill for 1 hour.

•

To prepare the dark chocolate ganache for pouring, microwave until it thins out again for about 20 seconds at a time.

•

Pour the melted ganache onto the cake, alternating between the white and dark chocolate ganache. Allow to set before piping swirls of chocolate ganache on top of the set ganache.

For the Ganache:

•

To make the ganache, add the dark chocolate and cream to one bowl and the white chocolate and cream to another microwave safe bowl.

•

Microwave each, separately, for 90 seconds at a time, mixing each time, until smooth. Allow ½ of the dark chocolate ganache to set and add to a piping bag fitted with a Wilton 8b piping tip.

•

Trim the top of the cake and then cut in half using a large serrated knife.