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Double-chocolate mud and mousse cake with spun toffee
Double-chocolate mud and mousse cake with spun toffee
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Prep Time:
120 minutes
Cook Time:
Total Time:
120 minutes
Transform this decadent double-chocolate mud and mousse cake into a show-stopper with spun toffee topping.
Ingredients:
  • 125g butter, chopped
  • 100g white chocolate, chopped
  • 215.00 gm caster sugar
  • 128.75 gm milk
  • 1 tsp vanilla bean paste
  • 187.50 ml plain flour
  • 49.50 gm self-raising flour
  • 1 egg, lightly beaten
  • 3 x 180g blocks dark chocolate, chopped
  • 20.00 gm dutch processed cocoa, sifted
  • 600ml thickened cream
  • Extra 107.50 gm caster sugar
  • Whipped cream, to serve
  • Fresh raspberries, to serve
Instructions:
  • Preheat your oven to 150C (130C fan-forced), then grease a 6cm-deep, 22cm-round springform cake pan. Line the base and sides with baking paper, allowing for a 2cm overhang at the edge.
  • In a saucepan over medium heat, melt butter, white chocolate, sugar, milk, and vanilla until smooth. Let it cool for 10 minutes. Mix in flours and egg until well combined. Pour the mixture into the prepared pan set on a baking tray.
  • Bake the cake for 50 to 55 minutes, or until a skewer inserted in the center comes out with crumbs. Allow it to cool completely in the pan.
  • In a heatproof, microwave-safe bowl, combine dark chocolate, cocoa, and cream. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds, until smooth. Let it cool completely. Using an electric mixer, whisk the chocolate mixture until pale and soft peaks form. Spread over cake in pan, level with a spatula, and refrigerate for 4 hours until set.
  • Prepare a large baking tray with baking paper. Combine extra sugar and 1/2 cup cold water in a saucepan over medium heat. Stir until sugar is dissolved. Bring the mixture to a boil and let it boil for 8 to 10 minutes or until it turns a golden color, ensuring to brush down any sugar crystals on the side of the pan with cold water. Let the toffee sit for 2 minutes to settle and thicken slightly. Using 2 forks in one hand, dip them in the toffee and drizzle the toffee onto the prepared tray in a circular motion to create a pile of toffee threads.
  • Transfer the cake onto a plate. Garnish with fluffy whipped cream and fresh raspberries, then sprinkle with delicate strands of spun toffee. Enjoy!

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