This is by far my favourite chocolate mudcake recipe. I have used this for multiple clients events and has always been met with rave reviews. It's not too dense or rich and definitely leaves you going back for more! For years I have held this recipe close, now it is time to release it into the wild and for all of you to bake and enjoy. It is sturdy and perfect for layered cakes, you can even jazz it up by adding raspberries or mint flavouring. The sky is the limit, really.
Some tips and tricks before you get started
make sure all ingredients are room temperature before beginning
make sure cake is completely cooled before decorating. Baking it the day before decorating is preferred
Loosen the sour cream by stirring it before adding the milk. This will prevent any sour cream lumps
The cake can be frozen for up to 3 months. Wrap it while it is still a little warm in cling wrap and then freeze it. The flavours will develop even more. YUM!
If the buttercream splits/curdles DO NOT bin it (I've made that mistake too many times) just take 1/4 of the mixture out and microwave it until it is melted, NOT hot. Then gently stream it back into the mixer while it is on low. Then whip it on high until it comes back together and is silky and glossy.
If storing the cake in the fridge, bring to room temperature before eating- trust me!! its 100x better!
Chocolate Easter cake
Serves 24 slices
For the Chocolate Mudcake
Ingredients
90g egg (approx 2 large eggs)
295g caster sugar
100g vegetable oil
60g cocoa
175g plain flour
9g baking soda/bi-carb
195g sour cream
200ml milk
For the Chocolate Swiss Meringue Buttercream
Ingredients
95g dark chocolate, chopped
60ml thickened cream
7 egg whites
330g caster sugar
450g unsalted butter
Additional decorations
1 Lindt chocolate bunny
Freeze dried raspberries (for in the filling)
Speckled easter eggs (I used darrell lea speckled eggs)
150g dark chocolate (melted)
Edible gold leaf if you're feeling extra fancy
Instructions
Preheat oven to 140 degrees celcius
Line 2 x 6" (18cm) round cake tins with baking paper
Whisk together the egg, oil, and sugar until combined
Sift the plain flour, baking soda, and cocoa together in a separate bowl
Mix together the milk and sour cream until combined
Add 1/2 of the milk mixture into the egg mixture, stir to combine, then add 1/2 of the flour mixture and repeat until all incorporated.
Pour 670g of the cake batter into one cake tin and 450g into the other
Bake the 450g tin for 1hr and the 670g for 1hr 20min or until skewer comes out clean
While the cake is cooling, prepare the buttercream by combining the egg whites and sugar in a bowl of a stand mixer over a double boiler and whisking continually and gently until it reaches 70°C or160°F. If you don't have a sugar thermometer, just make sure the sugar is dissolved and the egg whites are hot.
With the whisk attachment of the mixer, start to whip the meringue on high until it is thick and glossy and the bowl is cool/neutral to touch. This can take up to 10 minutes, patience is key with this buttercream.
Switch over to the paddle attachment, on low speed add in the butter slowly until all incorporated and the buttercream is nice and glossy. If it has split see my tips to fix it above.
Combine the cream and chocolate in a microwave prove glass bowl and microwave for 30 seconds, give it a good stir and if there are still a few chocolate lumps microwave for 10 sec bursts until it is smooth and glossy, stirring in between.
Add chocolate into the buttercream on low speed and stir until incorporated.
Assembly
Cut the cakes into 1 inch layers.
Fill the piping bag fitted with a 6B piping tip with the buttercream
Place the first layer of cake on your cake board and pipe with buttercream stars, top with freeze dried raspberries and drizzle chocolate (it will look extra delicious if the drizzle goes over the edges). Place next cake layer on top and repeat 3 times and place the final layer of cake on top.
Put a small amount of buttercream on top and smooth out
Pipe 6 rosettes around the edge of the top of the cake
Drizzle chocolate over the top and top with the bunny and easter eggs
***The cake can be stored for up to a week in the refrigerator.
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