Bakes Blog

{DECEMBER RECIPE} CHOCOLATE TRUFFLE MUD CAKE

It's Chriiiiiiiistmasssss!! Here is our December Christmas/ NYE spectacular. This is the perfect time of year to over indulge, and what better way than sharing your bake with friends and family! Happy baking, don't forget to share your pics so we can see them 💗 Merry Christmas and a happy new year to each and every one of you - that you for being fabulous in 2015 and here's to lots more fun together in 2016! (now... where's the sherry??) 🎄🎅🎄🎅 archive - 1 (2) 1) PREHEAT THE OVEN TO 160°C/GAS 3. GREASE WELL AND LINE WITH GREASEPROOF PAPER A DEEP, 18CM ROUND LOOSE-BOTTOMED CAKE TIN, THEN SET ASIDE. 2) PLACE THE CHOCOLATE, BUTTER, COFFEE POWDER AND MILK IN A HEATPROOF BOWL OVER A PAN OF BARELY SIMMERING WATER AND HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM THE HEAT AND SET ASIDE. 3) SIFT THE FLOUR AND COCOA POWDER INTO A BOWL, THEN ADD THE CASTER SUGAR. FOLD INTO THE CHOCOLATE MIXTURE ALONG WITH THE EGGS, VANILLA EXTRACT AND SOURED CREAM. [gallery size="full" columns="2" ids="329,328"] 4) POUR INTO THE PREPARED CAKE TIN AND BAKE IN THE OVEN FOR 30 - 40 MINUTES. THE CAKE IS READY WHEN A SKEWER INSERTED INTO THE CENTRE COMES OUT WITH SOME MOIST CRUMBS STICKING TO IT BUT NOT ANY RAW CAKE BATTER. SET ASIDE TO COOL COMPLETELY IN THE TIN. 5) MAKE THE GANACHE BY HEATING 100ML OF THE DOUBLE CREAM IN A PAN, THEN POUR IT OVER YOUR CHOCOLATE. LEAVE TO STAND FOR 30 SECONDS THEN MIX WELL UNTIL YOU HAVE A SMOOTH AND GLOSSY GANACHE. SET ASIDE TO COOL AT ROOM TEMPERATURE FOR 30 MINUTES. 6) ONCE THE CAKE IS COOLED, REMOVE FROM THE TIN AND CUT IN HALF. TRIM THE DOME FROM THE TOP - MAKE A CUT ABOUT 1 OR 2 CM FROM THE TOP AND SLICE ALL THE WAY AROUND, LEAVING A CLEAN, EVEN TOP. 7) PLACE THE TRIMMINGS IN A BOWL AND ADD A SPOON OF YOUR GANACHE AND MIX TOGETHER TO MAKE YOUR TRUFFLES. AT THIS POINT YOU COULD ADD IN SOME NUTS OR A DROP OF ALCOHOL TO PIMP THEM UP! ROLL THEM INTO BALLS OR YOUR DESIRED SHAPE AND LEAVE THEM IN THE FRIDGE TO COOL FOR AN HOUR. MELT YOUR WHITE CHOCOLATE GENTLY OVER A PAN OF SIMMERING WATER AND DIP HALF YOUR TRUFFLES IN IT WITH YOUR DIPPING FORK. 8) WHISK THE REST OF YOUR YOUR CREAM (150ML) TO SOFT PEAKS AND ADD A SPOON OF YOUR COOLED GANACHE, WHIP UP TO A MOUSSE LIKE CONSISTENCY. 9) NOW TO ASSEMBLE THE CAKE: CHOOSE YOUR FAVOURITE PLATE OR CAKE STAND AND PLACE THE BOTTOM HALF ON IT. SPOON ON THE CHOCOLATE MOUSSE FILLING AND SMOOTH ACROSS THE CAKE UNTIL EVEN. ADD THE TOP HALF OF THE CAKE AND POUR ON THE REST OF YOUR GANACHE, SPREADING ACROSS THE TOP AND ALLOWING SOME TO DRIP OVER THE EDGES. ARRANGE YOUR TRUFFLES ON THE TOP OF THE CAKE, SPRINKLE YOUR EDIBLE GLITTER AND ARRANGE YOUR SPARKLERS! [gallery size="full" ids="336,333,330"]

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