Marbled Chocolate Mud Cakes

Marbled Chocolate Mud Cakes

(Dark mud cake)

85g butter chopped coarsely

75g dark eating chocolate

150g caster sugar

125ml milk

75g plain flour

35g self-raising flour

1 tablespoon cocoa powder

1 egg

(White mud cake)

85g butter

75g white eating chocolate

110g caster sugar

80ml milk

100g plain flour

35g self-rasing flour

Optional: Dark chocolate ganache; 80ml double cream, 200g dark chcoclate. White chocolate ganache; 2 tablespoons double cream, 100g white eating chocolate.

Pre-heat the oven to 160°c (Electric)/140°c fan-assisted. Make the dark mud cake by combining the butter, chocolate, sugar and milk in a saucepan. Stir over a low heat and transfer to a bowl to cool for 10minutes. Whisk in the sifted flours, cocoa and egg. Repeat the same process for the white mud cake.

Place paper or silicone cupcake cases in a cupcake-oven-tray and drop alternate spoonfuls of the mixture into the cases. Drag a skewer or cocktail stick back and forth through the mixture to create the marbled effect. Bake for 30mins.

Make dark and white chocolate ganache while cakes bake; refrigerate the ganache while cakes bake. Leave cakes to cool before icing with the ganache. Or alternatively, sprinkle with icing/confectionary sugar.

(Recipe is not my own. Taken from ‘The Australian Women’s Weekly: The Complete Book of Cupcakes & Baking 2010 ed.)

Step 1: Boiling the ingredients

Step 2: Add flours and eggs, and spoon the mixture into the cupcake cases

Step 3: Use a skewer/cocktail stick to create the 'marbled effect'. Bake for 30mins.


Step 4: Gift wrap. 'You can't buy their love but you can bake them cake'.

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