Choc-cherry mud cake

 

 

Looking for a Christmas dessert with wow factor? This extraordinary mud cake with brandied cherries is a true gift for the tastebuds.

 

Ingredients

• Melted butter, to grease
• 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
• 2 tablespoons self-raising flour
• 30g (1/4 cup) cocoa powder
• 125ml (1/2 cup) buttermilk
• 3 eggs, lightly whisked
• 120g (1/2 cup) pitted morello cherries, drained
• 2 tablespoons cherry brandy
• 420g dark choc melts
• 300ml pouring cream
• 60g dry-roasted hazelnuts, chopped
• 375g pkt dark choc melts, melted, extra
• Cherries, to decorate

Method

1. Step 1
   Preheat oven to 160°C. Brush two 15cm (base measurement) square cake pans with melted butter. Line the bases and sides with non-stick baking paper.
2. Step 2
   Combine the butter, chocolate, sugar and water in a heatproof bowl over a saucepan of simmering water. Stir until the mixture is smooth. Whisk in combined flour and cocoa powder. Stir in buttermilk and egg. Pour into pans and bake for 2 hours or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool slightly then invert onto a wire rack to cool completely.
3. Step 3
   Meanwhile, combine the cherries and brandy in a bowl. Set aside, stirring occasionally, for 2 hours to macerate. Strain the cherries, reserving the brandy.
4. Step 4
   Place the choc melts in a heatproof bowl. Bring the cream just to the boil in a small saucepan over medium heat. Pour the cream over the chocolate. Set aside for 30 seconds or until the chocolate is soft. Stir until combined. Place one-third of the ganache in a bowl. Stir in the cherries and hazelnut. Set aside for 2 hours or until the mixture thickens. Reserve the remaining ganache.
5. Step 5
   Use a large serrated knife to trim tops of cakes. Place 1 cake, cut-side down, on a wire rack over a baking tray. Brush with reserved cherry brandy. Spread with cherry mixture. Top with remaining cake, cut-side down.
6. Step 6
   Place the reserved chocolate ganache in a microwave-safe jug. Heat on High/800watts/100% for 30 seconds or until the chocolate is runny. Set aside for 5 minutes to cool slightly. Pour over the cake to coat completely. Set aside for 1 hour to set slightly. Transfer to a serving plate.
7. Step 7
   Line 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Use a palette knife to spread acetate with some extra choc melts to about 3mm thick. Remove excess chocolate. Transfer to lined trays. Place in the fridge for 10-15 minutes or until set and chilled slightly.
8. Step 8
   Carefully peel off the acetate from 1 chocolate panel. Gently press, shiny-side up, onto one side of the cake. Repeat with the remaining chocolate panels.
9. Step 9
   To make the bows, cut ten 2 x 18cm strips of acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Spread the acetate strips evenly with the remaining extra choc melts to about 3mm thick. Fold to make a loop and join the ends together. Use a peg to secure. Remove any excess chocolate. Transfer to a lined tray and place in the fridge for 5-10 minutes or until set and chilled slightly. Remove the pegs and acetate. Arrange the bows on top of the cake and decorate with cherries. (taste.com.au)