200gmdark chocolate (broken into squares)45% cocoa
450gmsugar
250gmmilk
1 ¼cupplain flour
¼cupdutch process cocoa
½cupSR flour
2eggs
Buttercream Frosting
250gmunsalted butterroom temperature
100gmstrawberry jamor to taste
600gmicing sugar
5dropspink food colouring
Chocolate ganache
200gmdark chocolate (broken into squares)45% cocoa
140gmpouring cream
Chocolate Shards
120gmmilk chocolate
200gmwhite chocolate
3dropspink food colouring
Decorations
1teaspoonpink and white sprinkles
1pktmaltteasers
1Tbspink pearl balls
1Tbssilver pearl balls
3macarons
Instructions
Chocolate Mud Cake
Preheat fan forced oven to 170 degrees.
Line 2 circular cake tins with baking paper.
Add butter and chocolate to TM bowl. Chop 5 sec/Speed 9.
Melt 5min/80degrees/Speed 1.
Add sugar to the chocolate mixture. Combine 2 min/80 degrees/Speed 1. (NOTE: If the sugar doesn't melt or the chocolate gets stiff don't worry! It will still work.)
Add the milk and eggs to the TM bowl. Blitz 30 sec/Speed 7.
Add the flours and dutch process chocolate to the TM bowl. Combine 30 sec/ Speed 5.5. Repeat this step in the flour is not completely incorporated.
Pour the batter into the prepared tins.
Bake for 55 minutes or until a skewer comes out clean.
Turn the cakes out onto a cooling rack. When cooled wrap the cakes in plastic and freeze overnight.
Strawberry Ganache - (Make the following Day)
Add the butterfly to the TM bowl.
Place the softened butter, food colouring and jam in the bowl.
Combine 1min/Speed 3. (scrape down the bowl and restart as needed)
Add the icing sugar to the mixture and beat. 3 min/Speed 3.
Check the buttercream for flavour and consistancy. At this stage, you can add a drop of milk if the mixture is too thick or more jam if you prefer a more strawberry flavour.
Chocolate Ganache
Place the chocolate in the TM bowl. Chop 5sec/Speed 9.
Add the cream to the chocolate. Melt 2min/50 degrees/Speed 2.
Chocolate Shards
Prepare a cookie sheet for the chocolate by covering it with baking paper.
Place the milk chocolate into a glass bowl and melt. 1 minute in the microwave. Stir once during this time. Repeat for 30 seconds if necessary.
Divided the white chocolate into two glass bowls.
Melt each for 1 minute in the microwave. Stir once during this time. Repeat for 30 seconds if necessary.
Pour the milk chocolate over the baking paper in a swirling pattern.
Pour one of the white chocolate bowls over the baking sheet continuing the swirling pattern.
Add the pink food colour to the final bowl of white chocolate and quickly pour this over the baking paper.
Scatter sprinkles, cake decorating pearls of Maltteasers over the chocolate then refrigerate.
Assembly Instructions
Complete assembly instructions and tips are in the story :)Happy cake making!
Notes
This cake is made over 2 days so please factor in the overnight freezing time.