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    Tuesday, January 26, 2016

    Choc-cherry mud cake Recipe

    Choc-cherry mud cake Recipe


        Melted butter, to grease
        250g butter, chopped
        200g dark cooking chocolate, coarsely chopped
        530g (2 1/2 cups) caster sugar
        185ml (3/4 cup) water
        300g (2 cups) plain flour
        2 tablespoons self-raising flour
        30g (1/4 cup) cocoa powder
        125ml (1/2 cup) buttermilk
        3 eggs, lightly whisked
        120g (1/2 cup) pitted morello cherries, drained
        2 tablespoons cherry brandy
        420g dark choc melts
        300ml pouring cream
        60g dry-roasted hazelnuts, chopped
        375g pkt dark choc melts, melted, extra
        Cherries, to decorate

    Choc-cherry mud cake Recipe

        Step 1

        Preheat oven to 160°C. Brush two 15cm (base measurement) square cake pans with melted butter. Line the bases and sides with non-stick baking paper.
        Step 2

        Combine the butter, chocolate, sugar and water in a heatproof bowl over a saucepan of simmering water. Stir until the mixture is smooth. Whisk in combined flour and cocoa powder. Stir in buttermilk and egg. Pour into pans and bake for 2 hours or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool slightly then invert onto a wire rack to cool completely.
        Step 3

        Meanwhile, combine the cherries and brandy in a bowl. Set aside, stirring occasionally, for 2 hours to macerate. Strain the cherries, reserving the brandy.
        Step 4

        Place the choc melts in a heatproof bowl. Bring the cream just to the boil in a small saucepan over medium heat. Pour the cream over the chocolate. Set aside for 30 seconds or until the chocolate is soft. Stir until combined. Place one-third of the ganache in a bowl. Stir in the cherries and hazelnut. Set aside for 2 hours or until the mixture thickens. Reserve the remaining ganache.
        Step 5

        Use a large serrated knife to trim tops of cakes. Place 1 cake, cut-side down, on a wire rack over a baking tray. Brush with reserved cherry brandy. Spread with cherry mixture. Top with remaining cake, cut-side down.
        Step 6

        Place the reserved chocolate ganache in a microwave-safe jug. Heat on High/800watts/100% for 30 seconds or until the chocolate is runny. Set aside for 5 minutes to cool slightly. Pour over the cake to coat completely. Set aside for 1 hour to set slightly. Transfer to a serving plate.
        Step 7

        Line 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Use a palette knife to spread acetate with some extra choc melts to about 3mm thick. Remove excess chocolate. Transfer to lined trays. Place in the fridge for 10-15 minutes or until set and chilled slightly.
        Step 8

        Carefully peel off the acetate from 1 chocolate panel. Gently press, shiny-side up, onto one side of the cake. Repeat with the remaining chocolate panels.
        Step 9

        To make the bows, cut ten 2 x 18cm strips of acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Spread the acetate strips evenly with the remaining extra choc melts to about 3mm thick. Fold to make a loop and join the ends together. Use a peg to secure. Remove any excess chocolate. Transfer to a lined tray and place in the fridge for 5-10 minutes or until set and chilled slightly. Remove the pegs and acetate. Arrange the bows on top of the cake and decorate with cherries.

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    Item Reviewed: Choc-cherry mud cake Recipe Rating: 5 Reviewed By: Mrs. Chef
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