I bought a wonderful cookbook, the Australian Women’s Weekly Wicked, several years ago, and discovered the decadence of the Mud Cake. I only make it once a year, really, because it is just so much work, but it is oh! so worth it. This year, I adapted the recipe a little when I baked it as Sinead’s birthday cake (her request), here’s the adapted recipe:
- 250g butter, chopped
- 150g white chocolate, chopped coarsely
- 2 cups caster sugar
- 1 cup milk
- 1½ cup plain flour
- ½ cup self-raising flour
- 1t vanilla essence
- 2 eggs, beaten lightly
- 4T cocoa
Preheat the oven to 120°C/240°F (slow)
- Grease two deep, round 20cm cake pans, and line with baking paper.
- In a large saucepan, over slow heat, melt the butter and white chocolate. Add the caster sugar and milk and mix until smooth, stir until all the sugar has dissolved.
- Sift the flours into the chocolate mixture and mix well.
- Whisk in the vanilla essence, eggs and the sifted cocoa.
- Pour into the prepared pans and bake for about 50 minutes.
- Stand for about 5-10 minutes, turn top side up onto wire rack to cool.
- 400g milk chocolate, chopped coarsely
- 150g butter
- 2T milk (approximately)
- 2 cups icing sugar
- In a medium saucepan, over slow heat, melt the butter and chocolate. Stir continuously to prevent the chocolate from burning or sticking.
- Stir in sifted icing sugar and enough milk to give it a thick spreading consistency.
Put the cake together, using the chocolate mixture as both filling between layers and topping, and then decorate to taste.
I found the most beautiful silver candy-coated Belgian chocolate hearts to decorate for Sinead’s birthday: