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Rich iced mud cake with boozy berries
Rich iced mud cake with boozy berries
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Prep Time:
460 minutes
Cook Time:
65 minutes
Total Time:
525 minutes
Elevate family meals with decadent seasonal lunch recipes.
Ingredients:
  • 330ml espresso
  • 200g dark chocolate
  • 160ml marsala
  • 250g butter, chopped
  • 400g brown sugar
  • 225g plain flour
  • 75g self-raising flour
  • 2 eggs, lightly whisked
  • 250ml thickened cream
  • 250g mascarpone
  • 45g icing sugar mixture
  • 60ml marsala
  • 250g punnet strawberries, washed, hulled
  • 2 x 150g punnets raspberries
  • 2 x 120g punnets blueberries
  • 12.00 gm icing sugar mixture
  • 60ml liqueur
Instructions:
  • Preheat your oven to 150°C. Prepare two 10x25cm loaf pans by greasing and lining them with baking paper.
  • In a medium saucepan over low heat, gently mix together the coffee, chocolate, Marsala, and butter. Cook for 5 minutes, stirring occasionally, until the chocolate and butter have melted and the mixture is smooth. Take it off the heat and allow it to cool for 5 minutes before using.
  • Combine and stir in the sugar. Sift the flours over the chocolate mixture, then whisk to combine. Add the egg and stir well. Divide the batter into the pans evenly. Bake for 1 hour or until a skewer comes out clean. Let cool completely before serving.
  • Whip the cream using an electric mixer until soft peaks form. In a medium bowl, mix mascarpone, icing sugar, and extra Marsala. Gently fold in the whipped cream until just combined.
  • Level each cake using a large serrated knife. Cut each mud cake into 3 even layers. Line loaf pans with plastic wrap, leaving overhang on the sides. Place bottom cake layer in each pan. Spread half the mascarpone mixture over it and smooth with a spoon. Repeat layering with remaining cake and mascarpone. Cover with plastic wrap and freeze for 6 hours to set. For the boozy berries, mix strawberries, raspberries, blueberries, icing sugar, and liqueur in a bowl. Let sit for 1 hour to macerate.
  • Invert the mud cake onto a platter, trim the edges, sprinkle with icing sugar, spoon over the berries, and slice for serving.

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