This cake got a huge response when I posted it on Facebook, so I’ve written the recipe out for all of you! Apologies about the photo’s, I wasn’t really expecting to post them so they’re not great quality.
American Mud Cake – Recipe by Cake Paper Party
200 grams 72% cacao or more dark chocolate, chopped or broken coarsely
2 cups sugar
½ cup cocoa powder
1 ¼ cups strong hot coffee or hot water plus 1 tablespoon espresso powder
1 tablespoon vanilla extract
3 large eggs
2 cupsall-purpose flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
1. Preheat oven to 180C. Line the bottom of 2x 8″ with baking paper and grease sides – I found this cake tended to stick a little because it’s quite moist.
2. Melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.
4. Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. 5. Add vanilla and then the eggs one at a time.
6. In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.
7. Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. When cooled, cut each cake into 2 layers.
For the filling:
Peanut Butter Buttercream
4 heaped tablespoons crunchy peanut butter
140g icing sugar
Make peanut butter buttercream by beating together butter, peanut butter, icing sugar and salt until light and fluffy. My peanut butter was really sweet so you may need to adjust the icing sugar – I added extra salt because snickers are quite salty.
Take your first layer of cake and place on your cake board. Spread a layer of buttercream, then spread 1/3 of the chipped snickers over top. Drizzle with both caramel and chocolate sauce. Repeat three times, then place final cake layer on top, ready for ganache. If you are not decorating, you could do a final layer of buttercream, snickers and chocolate/caramel on top, which would look delicious.
1/2 tin caramel condensed milk
400g white chocolate buttons
Melt all together over a low heat or in the microwave, until just melted. Your caramel may leave little lumps, don’t worry about this.
Allow to cool to room temperature, then mix in a beater for a few minutes over medium speed.
I was decorating this cake for my husbands birthday, so once the ganache firmed up I covered and decorated with fondant (don’t worry, he loves it!). This cake would look great decorated with lots of chocolate, caramel and snickers on the top!