CHOCOLATE MUD CAKE WITH DARK CHOCOLATE GANACHE FROSTING

Instructions

Bake the cake

Step 1 - Preheat oven to 150 degrees celsius fan forced.

Step 2 - Line the sides and base of the cake tin with baking paper.

Step 3 - Place the 1kg chocolate cake dry mix, eggs, water and vegetable oil in a large bowl and mix on low speed for one minute.

Step 4 - Scrape down the sides and base of the bowl and mix again on medium speed for 30 seconds.

Step 5 - Pour mixture evenly into four of the prepared cake tins, filling approximately 2/3 high.

Step 6 - Bake for 40-45 mins, or until a skewer inserted in the centre comes out clean. Allow to cool completely in the tins before decorating.

Make the ganache icing

Step 1 - Place 600g of Roberts edible craft dark buttons into a heat proof bowl.

Step 2 - Bring one cup of cream to the boil.

Step 3 - Pour the hot cream over the dark buttons and using a hand whisk, whisk until smooth.

Step 4 - Allow to cool.

Decorate the cake

Step 1 - Place one cake layer onto a cake stand or serving plate and spread a layer of ganache over the top.

Step 2 - Place the second layer on top and repeat for the remaining layers.

Step 3 - Place ganache over the top and sides of the stacked layers.

Step 4 - Using a clear icing smoother, hold it upright against the cake in a vertical position, and move around the cake to create a smooth and professional finish.

Tips - Store the decorated cake in the fridge until ready to serve. Bring to room temperature before cutting and serving.