Double-decker Mud Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 250 g butter, chopped
• 150 g chocolate, chopped coarsely
• 2 cups caster sugar
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 1 teaspoon vanilla essence
• 2 eggs, beaten ligtly
• 2 tablespoons cocoa powder
• 600 g milk chocolate, chopped coarsely
• 1 cup cream

Recipe

• 1 preheat oven to slow.
• 2 grease two deep 20cm round cake pans, line base and sides with baking paper.
• 3 combine butter, chocolate, sugar and milk in medium saucepan, stir over heat, without boiling, until smooth, transfer mixture to large bowl, cool for 15 minutes.
• 4 whisk sifted flours into chocolate mixture.
• 5 whisk in essence and egg.
• 6 pour half of mixture into one prepared pan.
• 7 whisk sifted cocoa into remaining mixture.
• 8 pour into other prepared pan.
• 9 bake cakes in slow oven about 50 minutes.
• 10 stand cakes 5 minutes, turn top-side, up onto wire rack to cool.
• 11 combine milk chocolate and cream in medium saucepan, stir over low heat until smooth.
• 12 transfer to medium bowl, cover and put in fridge, stirring occasionally, until is of spreading consistency.
• 13 reserve 1 cup of chocolate mixture for spreading over cake.
• 14 split each cooled cake in half.
• 15 centre one layer on serving plate, spread 1/2 cup of remaining milk chocolate mixture, repeat layering, alternating colours.
• 16 cover top and sides of cake with reserved chocolate mixture.