Double-Decker Mud Cake

Name: Double-Decker Mud Cake
Ingredients: 250 g butter, chopped; 150 g white chocolate, chopped coarsely; 2 cups caster sugar; 1 cup milk; 1 12 cups plain flour; 12 cup self raising flour; 1 teaspoon vanilla essence; 2 eggs, beaten ligtly; 2 tablespoons cocoa powder; 600 g milk chocolate, chopped coarsely; 1 cup cream

11 ingredients

16 steps

Ingredients

250 g butter, chopped
150 g white chocolate, chopped coarsely
2 cups caster sugar
1 cup milk
1 12 cups plain flour
12 cup self raising flour
1 teaspoon vanilla essence
2 eggs, beaten ligtly
2 tablespoons cocoa powder
600 g milk chocolate, chopped coarsely
1 cup cream

Directions

1

Preheat oven to slow.
2

Grease two deep 20cm round cake pans, line base and sides with baking paper.
3

Combine butter, white chocolate, sugar and milk in medium saucepan, stir over heat, without boiling, until smooth, transfer mixture to large bowl, cool for 15 minutes.
4

Whisk sifted flours into white chocolate mixture.
5

Whisk in essence and egg.
6

Pour half of mixture into one prepared pan.
7

Whisk sifted cocoa into remaining mixture.
8

Pour into other prepared pan.
9

Bake cakes in slow oven about 50 minutes.
10

Stand cakes 5 minutes, turn top-side, up onto wire rack to cool.
11

Combine milk chocolate and cream in medium saucepan, stir over low heat until smooth.
12

Transfer to medium bowl, cover and put in fridge, stirring occasionally, until is of spreading consistency.
13

Reserve 1 cup of chocolate mixture for spreading over cake.
14

Split each cooled cake in half.
15

Centre one layer on serving plate, spread 1/2 cup of remaining milk chocolate mixture, repeat layering, alternating colours.
16

Cover top and sides of cake with reserved chocolate mixture.