Triple Layer Mud Cake with Chocolate Buttercream and Ganache
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Chocolate Mud Cake
  • 160 grams (5.5 oz) unsalted butter
  • 200 grams (7 oz) dark chocolate
  • 1⅓ cup caster sugar
  • 1 cup plain flour
  • ½ cup self raising flour
  • 2 tablespoons cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • 1 cup buttermilk
White Mud Cake
  • 160 grams (5.5 oz) unsalted butter)
  • 250 grams (9 oz) white chocolate
  • 1 cup sugar
  • ⅔ cup of buttermilk
  • 1⅓ cup plain flour
  • ½ cup self raising flour
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
Marble Mud Cake
  • Once dark and white chocolate mixes have been made ⅓ of each mix is set aside to create marble mud cake
Vanilla Buttercream
  • 250 grams ( 9 ounces) butter
  • 600 grams ( 4 cups) pure icing sugar sifted
  • 60ml (1/4 cup) full cream milk
  • Wilton White Icing colour (optional)
Chocolate Buttercream
  • 250 grams (9 ounces) butter
  • 600 grams (4 cups) pure icing sugar sifted
  • 2 tablespoons cocoa
  • 250 grams (9 ounces) dark chocolate melted
  • 60ml (1/4) cup of full cream milk (optional)
Chocolate Ganache
  • ¾ cup thickened cream
  • 200 grams ( 7 ounces) dark chocolate
  • 25 grams ( 1 ounce) unsalted butter
Instructions
Dark Chocolate Mud Cake
  1. Grease 18 cm (8 inch) round tin
  2. Sift flour, cocoa and baking powder. Set aside.
  3. In a separate bowl melt dark chocolate and then set aside to cool
  4. In a separate bowl beat butter and sugar until light and fluffy then add vanilla
  5. Add eggs one at a time to butter mixture, mix well after each addition
  6. Stir in melted chocolate and mix until well combined
  7. Add in a third of the sifted ingredients and a third of buttermilk, repeat until all combined
  8. Pour two thirds of mixture into greased pan. The remaining one third of the mixture should be set aside for marble cake
  9. Bake for 35-40 minutes or until skewer comes out clean in 160 degrees Celsius (320 Fahrenheit) oven
  10. Cool for ten minutes in the pan before placing on a wire rack to cool
White Chocolate Mud Cake
  1. Grease 18 cm (8 inch) round tin
  2. Sift flour and baking powder. Set aside
  3. In a separate bowl melt white chocolate and then set aside to cool
  4. In a separate bowl beat butter and sugar until light and fluffy then add vanilla
  5. Add eggs one at a time to butter mixture, mix well after each addition
  6. Stir in melted chocolate and mix until well combined
  7. Add in a third of the sifted ingredients and a third of buttermilk, repeat until all combined
  8. Pour two thirds of mixture into greased pan. The remaining one third of the mixture should be set aside for marble cake
  9. Bake for 35-40 minutes or until skewer comes out clean in 160 degrees Celsius (320 Fahrenheit) oven
  10. Cool for ten minutes in the pan before placing on a wire rack to cool
Marble Mud Cake
  1. Grease 18 cm (8 inch) round cake tin
  2. Drop alternative spoonfuls of dark and white cake mixes into tin
  3. Once full swirl a spatula or thin knife back and forth through the mix
  4. Bake for 35-40 minutes or until skewer comes out clean in 160 degrees Celsius (320 Fahrenheit) oven
  5. Cool for ten minutes in the pan before placing on a wire rack to cool
Vanilla Buttercream
  1. Butter needs to be at room temperature so remove from fridge at least one hour prior to use
  2. Cut butter into small cubes and place into mixing bowl
  3. Use electric beater on high and beat butter for 3 minutes or until fluffy
  4. Gradually add icing sugar a cup at a time with a small amount of the milk until all combined
  5. If icing is fairly thick add small amounts of milk until happy with consistency
  6. Add chosen icing colour and mix until well combined
  7. This recipe will make enough icing for one cake or 12-18 cupcakes depending on the icing technique used
Chocolate Buttercream
  1. Melt dark chocolate and allow to cool slightly
  2. Butter needs to be at room temperature so remove from fridge at least one hour prior to use
  3. Cut butter into small cubes and place into mixing bowl
  4. Use electric beater on high and beat butter for 3 minutes or until fluffy
  5. Mix in sifted cocoa powder
  6. Gradually add icing sugar a cup at a time. If icing sugar is not dissolving well add small amount of the milk but only if required
  7. Mix in melted dark chocolate until well combined
Chocolate Ganache
  1. Melt chocolate and butter together in saucepan over low heat stirring regularly
  2. Add cream and allow to simmer for 5 minutes
  3. Set aside to cool 5- 10 minutes then apply to cake
Recipe by The Love of Cake at http://www.theloveofcake.com/triple-layer-mud-cake-with-chocolate-buttercream-ganache/