The West

Picture: Iain Gillespie/The West Australian

This is a cake that makes a statement, perfect for a special occasion.

RECIPE: Triple Chocolate Fudge Mud Cake
Makes: 3 x 24cm round tins

140g unsalted butter, soft
400g brown sugar
2 tsp vanilla essence
3 eggs
2 tsp bi-carb soda
pinch of salt
250g plain flour, sifted
250ml buttermilk
200ml strong black coffee, cooled
100g good-quality dark chocolate, melted
100g good-quality milk chocolate, melted
100g good-quality white chocolate, melted

Chocolate ganache:
300ml thickened cream
450g good-quality dark chocolate

Preheat oven to 165C, line three cake tins with baking paper and set aside. In a clean bowl, using electric beaters, cream together butter, sugar and vanilla until pale and fluffy. Add eggs one at a time, making sure each is incorporated before the next is added. Using a spatula, fold in bi-carb, salt and half flour followed by half buttermilk and coffee. Once combined, add remaining flour, buttermilk and coffee. Once all the mix is combined, divide evenly between three bowls. Add melted dark chocolate to one bowl, melted milk chocolate to second and melted white chocolate to the third. Fold each into cake mix and pour into cake tin. Pop the three tins into oven and bake for 40 to 50 minutes or until skewer comes out clean. Remove from oven and allow to cool in tin.

For the chocolate ganache, in a clean saucepan heat cream until just below boiling point. Remove from heat and add chocolate, stir until all chocolate has melted. Pour ganache into bowl and allow to cool at room temperature.

To finish, place dark chocolate cake on platter spread with a 3-5mm layer of ganache. Place milk chocolate cake on top next and repeat with layer of ganache. Lastly place white chocolate cake on top. At this stage make sure your cake is straight and firm and forms one cake. Use remaining ganache to ice the outside of cake. Decorate with rose petals.

The West Australian

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