Four layers of dense and fudgy chocolate mud cake, covered in sweet Swiss Meringue Buttercream and topped with luscious, rich chocolate ganache drips and outlandish decorations.
Happy birthday! Party time! |
Those Smarties didn't find their way on to the cake...but they did find their way into my tummy. |
Lush cake mix. |
I could happily drown in this. |
This marbled chocolate is so easy and looks so cool. |
I definitely poured too much chocolate on top, trying to take photos. |
Ta-da! |
A spacescape of sweets. |
Cool card, huh. |
Drippy and awesome. Oh shit, I said awesome again. |
More is more. |
Those are water balloons blown up. So cute. |
Birthdays are THE BEST! |
Sky High Mud Cake with Party Pink Icing
Cake adapted from Bakers Corner
For clear instructions on making Swiss Meringue Buttercream, I always recommend Sweetapolita's fantastic post
Prep time: 30 mins
Cooking time: 90 mins
Total time: 2 hrs
Servings: 12 very large servings
400g dark chocolate, chopped
400g butter, chopped
2 ½ cups (550g) brown sugar
1 cup (250mL) hot water
2 teaspoons instant coffee
1 cup (100g) cocoa
6 eggs, lightly beaten
300g sour cream
3 cups (450g) plain flour
1 cup (150g) self-raising flour
Chocolate Ganache
300g dark chocolate
350ml heavy cream
Swiss Meringue Buttercream
7 large (225g) egg whites, free range
1 ½ cups (375g) caster sugar
2 ½ cups (510g) butter, cut into 2cm cubes - should be cool, not cold. Take butter out of fridge 10 -15 minutes before required.
2 teaspoons vanilla extract
Pink gel food colouring
Marbled Chocolate
300g dark chocolate
7 large (225g) egg whites, free range
1 ½ cups (375g) caster sugar
2 ½ cups (510g) butter, cut into 2cm cubes - should be cool, not cold. Take butter out of fridge 10 -15 minutes before required.
2 teaspoons vanilla extract
Pink gel food colouring
Marbled Chocolate
300g dark chocolate
150g white chocolatePink oil-based food colouring
Various toppings eg macarons, coloured jimmies, cachous, sprinkles, smarties
Various toppings eg macarons, coloured jimmies, cachous, sprinkles, smarties
Chocolate Mud Cake
- Preheat oven to 140ºC.
- Grease and line two 20cm/8 inch round cake pans.
- Add dark chocolate, butter, sugar, water, instant coffee and cocoa in a large saucepan over low heat. Stir until mixture is smooth and chocolate has melted.
- Cool 10 minutes then transfer mixture to a large bowl.
- Meanwhile, combine eggs and sour cream in a separate bowl then add to the cooled chocolate mixture and stir to combine
- Sift both flours into the chocolate mixture then stir to combine.
- Divide mixture evenly among prepared pans.
- Bake cakes on same shelf in preheated over for 90 minutes or until a skewer inserted into the centre of cake comes out mostly clean - there may be a little moist cake mixture on theskewer, this is normal for mud cake – do not overcook.
- Stand cakes in pans 15 minutes to cool slightly, before transferring the cakes to wire racks to cool completely.
- Use a serrated knife to trim and split each cake in half.
- Melt the chocolate in a large microwave proof bowl in the microwave in 30 second intervals.
- Once melted, add cream and stir to combine until smooth.
- Allow to cool slightly. Ganache should be pourable but not hot.
- Set aside until required.
Swiss Meringue Butter Cream
- Wipe out the metal bowl of stand mixer with a paper towel moistened with lemon juice to ensure the bowl is grease free.
- Add egg whites and sugar, and simmer over a pot of rapidly simmering water, whisking gently until temperature reaches 60°C or until sugar is dissolved.
- Take the bowl off the heat and put onto stand mixer. Whip on a medium speed until the egg whites have cooled to room temperature. This will take 8 - 10 minutes, or more. Do not add butter until bowl is neutral to the touch.
- Switch over to paddle attachment and with mixer on low speed add butter cubes one by one in 30 second intervals until all butter has been added.
- If the mixture becomes lumpy and looks like scrambled eggs, do not panic. Keep mixing on a low speed and the mix will come together and become smooth.
- Add vanilla and a small amount of pink food colouring to reach desired base shade.
- Set aside until required.
Marbled Chocolate
- Line a baking sheet with baking paper.
- Melt white and dark chocolate in small, microwave proof bowls, 30 seconds at a time for each bowl.
- Once chocolate is smooth, add colouring to white chocolate til desired colour is achieved.
- Pour dark chocolate over prepared sheet, then add now pink chocolate in random places on top of the dark chocolate, then drag a metal skewer through the chocolates to create a marble effect.
- Sprinkle crushed meringues and cachous over chocolate.
- Once chocolate has cooled, cut into shards with a sharp knife.
Assembly
- Place one of the layers on a cake board, using a dab of Swiss meringue buttercream to adhere the cake to the board.
- Spread approximately 1 cup of SMB on top of the cake and smooth the icing til even and smooth then place second layer of cake on top.
- Repeat til all cakes are layered
- Add approximately 1 cup of SMB on top and spread until the entire cake is covered in a thin layer of SMB; the crumb coat.
- Place in the fridge for 30 minutes.
- Remove cake from fridge and add a thicker layer of icing and smooth using cake scrapers and offset spatulas. Continue adding layers of icing to cake til SMB is very smooth.
- Slowly pour ganache on top of cake; using a small offset spatula, tease the ganache into long drips over the sides of the cake til desired look is achieved.
- Decorate top of cake with macarons, marbled chocolate, crushed meringues and sprinkles.
I am craving for this beautiful sky high Mud cake with party pink icing. The theme is superb. Thanks for this brilliant idea. My mom’s birthday is about to come and wanted to do something special for her. Going to host a party for her at best vintage party venues in NYC. Hoping, she will like my arrangements.
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