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Choc-cherry mud cake
Choc-cherry mud cake
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Prep Time:
60 minutes
Cook Time:
125 minutes
Total Time:
185 minutes
Impress with a show-stopping Christmas mud cake featuring brandied cherries - a decadent delight for your holiday spread.
Ingredients:
  • 250g butter, chopped
  • 200g dark cooking chocolate, coarsely chopped
  • 530g (2 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 300g (2 cups) plain flour
  • 30g (1/4 cup) cocoa powder
  • 125ml (1/2 cup) buttermilk
  • 3 eggs, lightly whisked
  • 120g (1/2 cup) pitted morello cherries, drained
  • 40.00 ml cherry brandy
  • 420g dark chocolate melts
  • 300ml pouring cream
  • 60g dry-roasted hazelnuts, chopped
  • 375g pkt dark chocolate melts, melted, extra
  • Cherries, to decorate
Instructions:
  • Preheat your oven to a toasty 160°C. Spread melted butter all over two 15cm square cake pans. Make sure to line both the bases and sides with non-stick baking paper.
  • Melt butter, chocolate, sugar, and water in a heatproof bowl over simmering water until smooth. Whisk in flour and cocoa powder. Mix in buttermilk and egg. Pour into pans and bake for 2 hours until a skewer comes out clean. Let cool for 10 minutes, then invert onto a wire rack to cool completely.
  • Combine cherries and brandy in a bowl, allowing them to sit and infuse for 2 hours. Strain the cherries, keeping the flavorful brandy for later use.
  • Place the chocolate melts in a heatproof bowl. Heat the cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate. Let it sit for 30 seconds until the chocolate softens. Stir until smooth. Transfer one-third of the ganache to a separate bowl. Mix in the cherries and hazelnuts. Let it sit for 2 hours until thickened. Save the rest of the ganache for later use.
  • Trim the tops of the cakes using a large serrated knife. Place one cake, cut-side down, on a wire rack over a baking tray. Brush with the reserved cherry brandy, spread with the cherry mixture, and top with the remaining cake, cut-side down.
  • Take the chocolate ganache you set aside and warm it in a microwave-safe jug until it becomes runny. Let it cool for 5 minutes. Pour the ganache over the cake until fully coated. Allow it to set for 1 hour. Transfer the cake to a serving plate.
  • Prepare 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate and clean them with a cotton ball. Spread the acetate evenly with extra chocolate melts using a palette knife until it's 3mm thick. Remove any excess chocolate, then transfer the acetate to the lined trays. Chill in the fridge for 10-15 minutes until set and slightly chilled.
  • Peel off the acetate from 1 chocolate panel and delicately place it, shiny-side up, onto one side of the cake. Repeat with the rest of the chocolate panels.
  • To create the bows, start by cutting ten 2 x 18cm strips of acetate. Gently clean the acetate with a cotton ball. Lay the strips on a sheet of baking paper. Evenly spread the remaining extra chocolate melts on the acetate strips until they are approximately 3mm thick. Fold the strips to form loops, connecting the ends together. Use a peg to secure the shape. Remove any excess chocolate. Place the bows on a lined tray and refrigerate for 5-10 minutes until firm. Once set, carefully remove the pegs and acetate. Place the completed bows on the cake and garnish with cherries.

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