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Delicious delightful decadence with a stunning strawberrry surprise from the kitchens of
nightintodream
This is a old recipe of a mud cake i made since i was young, its a little twist on a black forist cake.
Ingredients:
250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
Strawberry jam for the center
Chocolate ganache:
200g dark chocolate, chopped
2/3 cup thickened cream
Method:
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
Step 2
Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes.
Step 3
Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
Step 4
Once cooled using a slicing wire or warm butter knife cut thew the middle of the cake diagonally. Separate the top from the bottom and spread the strawberry jam evenly threw the cake and once done place the two pices back together.
Step 5
Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Stand for 10 minutes or until ganache is set. Serve.
One trick if your Ganache doesn't have a shine or look even get a hairdryer and lightly melt the sides and smooth with a spoon in places needed. the hot air and melted affect looks good and adds a shine to the cake.
Allergy warning – recipe contains dairy & egg products
Delicious delightful decadence with a stunning strawberrry surprise from the kitchens of
nightintodream******************************This is a old recipe of a mud cake i made since i was young, its a little twist on a black forist cake.
Ingredients:
250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
Strawberry jam for the center
Chocolate ganache:
200g dark chocolate, chopped
2/3 cup thickened cream
Method:
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
Step 2
Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes.
Step 3
Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
Step 4
Once cooled using a slicing wire or warm butter knife cut thew the middle of the cake diagonally. Separate the top from the bottom and spread the strawberry jam evenly threw the cake and once done place the two pices back together.
Step 5
Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Stand for 10 minutes or until ganache is set. Serve.
One trick if your Ganache doesn't have a shine or look even get a hairdryer and lightly melt the sides and smooth with a spoon in places needed. the hot air and melted affect looks good and adds a shine to the cake.
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 434 x 353px
File Size 39.6 kB
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