Double-Decker Chocolate Mud Cake

Name: Double-Decker Chocolate Mud Cake
Ingredients: 1 cup plus 2 tbsp (2 1/4 sticks) butter; 6 oz white chocolate, chopped coarsely; 2 1/4 cups sugar; 1 cup milk; 2 cups plus 2 tbsp ground almonds; 1 1/3 cups self-rising flour; 2 None eggs, lightly beaten; 2 tbsp unsweetened cocoa powder; None None FOR THE GANACHE; 14 oz dark chocolate, chopped coarsely; 7 oz milk chocolate, chopped coarsely; 1 cup heavy cream

12 ingredients

5 steps

Ingredients

1 cup plus 2 tbsp (2 1/4 sticks) butter
6 oz white chocolate, chopped coarsely
2 1/4 cups sugar
1 cup milk
2 cups plus 2 tbsp ground almonds
1 1/3 cups self-rising flour
2 None eggs, lightly beaten
2 tbsp unsweetened cocoa powder
None None FOR THE GANACHE
14 oz dark chocolate, chopped coarsely
7 oz milk chocolate, chopped coarsely
1 cup heavy cream

Directions

1

Preheat the oven to 325°F. Grease and flour two deep 8-inch round cake pans. Line bottom of pans with parchment paper.
2

Place butter, white chocolate, sugar and milk in a medium saucepan on medium heat. Cook and stir, without boiling, until smooth. Transfer mixture to a large bowl; cool for 15 mins.
3

Whisk ground almonds and sifted flour into white chocolate mixture. 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 mins or until a toothpick inserted into center comes out clean. Cool in pans for 5 minutes. Remove from pans; cool completely on wire racks.
4

For the ganache, place chocolates and cream in a medium saucepan on low heat. Cook and stir 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. Place one layer of cake on serving plate; spread with 1 cup of the ganache. Repeat layering, alternating colors. Cover top and sides of cake with reserved ganache.