I have adapted the Layer cake recipe from my 50th Birthday Cake blog, using the chocolate mud cake only and covering this with Chocolate Ganache with some decoration.
This is a very large cake serves up to 50 people, super rich cake. Do not refrigerate as the cake will dry out.
You can fill this cake with a Berry Jam to add to the richness.
You will need a very Large Bowl to stir the mixture and a 35 cm tin from your favorite cookware store.
650g unsalted butter
650g plain chocolate
100ml very strong
coffee- espresso is
3 tsp vanilla essence
650g plain flour
2 tsp baking powder
2 tsp bicarbonate of
950g light soft brown
2 x 284ml/9½ fl oz
Heat oven to 160C/fan 140C/gas
Butter, double-line and wrap the
sides of the 30cm deep-round cake
tin as before. Put the butter and
chocolate into a medium saucepan,
then stir over a low heat until melted
and smooth. Stir in the coffee and
Sift the flour, baking powder and
bicarbonate of soda into the biggest
bowl you have. Add the sugar,
breaking down any lumps with your
fingertips if necessary. Beat the eggs
and soured cream together in a jug
or bowl and pour into the flour mix.
Pour in the melted chocolate mix as
well, then stir with a wooden spoon
until you have a thick, even
Pour into the prepared tin and
bake for 2½ hrs – don’t open the
oven door before 2 hrs is up, as this
will cause the cake to sink. Once
cooked, leave in the tin to cool
completely. Wrap with cling wrap until you are ready to decorate.
2 hrs, 30 mins
Easy Serves 50
Melt Chocolate and Butter in a pan
Rub Brown sugar into flour and remove all lumps then stir in sour cream and eggs mixture.
Chocolate melted add coffee and vanilla
Pour into double lined buttered 35 cm Cake Tin
Bake for 2 hour before checking the middle. Do not open the oven for at least 2 hours.
Decorate with Chocolate Ganache and melted white chocolate writing.
Heat Cream in a small pan until just bubbling and pour over the chopped chocolate sit for a few minutes before you stir and cool for about 10 mins before pouring over cake.
Chocolate Ganache Proportions:
Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream