Double Decker Mud Cake Recipes

MUD CAKE

Steps:

• Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. , Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. , Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.

DOUBLE DECKER CAKE

Steps:

• Method.
• Preheat oven to 180 deg Celsius.
• Grease and flour a 28 cm round cake tin.
• For the chocolate cake base: Beat egg yolks with vanilla for 5 mins and add sugar and butter and wisk till smooth. Add flour and cocoa pdr and mix with a wodden spatula. You may add all or part of the one cup milk depending on the consistancy of the batter. Pour into the tin and bake @ 180 deg c for bt 40 minutes.
• For the white cake: Beat the eggwhites for 5 mins add sugar, vinegar and vanilla and beat for 2 mins until soft peaks form. Pour over the white cake mix on top of the chocolate cake and again bake for another 30 mins until top is golden brown. leave to cool.
• For Topping Sauce: In a pan heat all ingredients together stirring contnuously for 5 minutes pour this hot sauce over the cake and serve.

DOUBLE-DECKER MUD CAKE

Steps:

• Preheat oven to slow.
• Grease two deep 20cm round cake pans, line base and sides with baking paper.
• Combine butter, white chocolate, sugar and milk in medium saucepan, stir over heat, without boiling, until smooth, transfer mixture to large bowl, cool for 15 minutes.
• Whisk sifted flours into white chocolate mixture.
• Whisk in essence and egg.
• Pour half of mixture into one prepared pan.
• Whisk sifted cocoa into remaining mixture.
• Pour into other prepared pan.
• Bake cakes in slow oven about 50 minutes.
• Stand cakes 5 minutes, turn top-side, up onto wire rack to cool.
• Combine milk chocolate and cream in medium saucepan, stir over low heat until smooth.
• Transfer to medium bowl, cover and put in fridge, stirring occasionally, until is of spreading consistency.
• Reserve 1 cup of chocolate mixture for spreading over cake.
• Split each cooled cake in half.
• Centre one layer on serving plate, spread 1/2 cup of remaining milk chocolate mixture, repeat layering, alternating colours.
• Cover top and sides of cake with reserved chocolate mixture.