| Ingredient | Method |
| mud cake 75 g butter 65 g dark chocolate coins 120 g granulated sugar 20 g cocoa powder 100 ml strong hot coffee or hot water plus 1/2 tablespoon espresso powder 5 ml vanilla extract 1 A egg 95 g all-purpose flour 1 teaspoon baking powder 1 teaspoons baking soda ½ teaspoon salt | 1. Preheat oven to 180C. Grease a 6-inch round cake pans* with butter. 2. In an microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted. 3. Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the egg (one at a time if double ing). 4. 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. 5. 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. Frost and fill with Sour Cream Chocolate Frosting or other icing and filling. |
Mousse: (for 7" springform pan) 25ml hot water 1.5 tablespoons cocoa powder 150g dark chocolate coin 300g heavy cream, chilled 15g castor sugar 1/8 teaspoon salt 3.5 tsp gelatin powder+50ml boiled water | Mousse ~Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes. ~Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. Whisk cocoa mixture into chocolate. ~Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. ~When no white streaks remain, spoon half of mousse onto cooled cake. Place another slice of cake onto the mousse, pressing gently. Continue spoon the remaining mousse onto the cake. Smooth top with spatula and gently tap on counter to release any air bubbles. ~Refrigerate for 4 hours. To remove from cake pan ,wipe inside edge of pan with a damp cloth or paper towel to remove any drips. |
| Glaze: Chocolate Mirror Glaze Other: Bananas, halved | To use the mirror glaze, using double boiled method/microwave to melt the glaze. Each lets wait the temperature reduce to 35C. |
| Lace deco topping: 1 of silicon lace mat some of sugar lace paste | 1. Spread the Lace Paste over the lacemat. 2. Using a clean bowl scraper, scrape off the lace paste. Again, be sure to scrape in the same direction that spread the lace paste. 3. Leave it dry for approx. 3-6 hours to overnight at room temperature until the lace paste is not sticky to touch or for faster curing, you can place in your oven at approx. 90C for 15 mintues. 4. May store in air tight container for remaining lace with attached with parchment paper to avoid stick to each other. |
| Assembly: 1. Place a layer of cake on working station. Brush the coffee glaze on top the cake. 2. Apply a thinner mousse layer on top, place the halved banana over the cake and press gently. Continue pour the mousse over it to cover the banana. 3. Repeat step 1-2 for the next two layer cakes. 4. Pour the glaze into the center of the cake. Make sure all the edge is covered by the glaze. 5. Remove excess of glaze using angled spatula carefully. Being careful not to touch the glaze layer. 6. To make the lower edge look nice, it make out with pieces of nuts, chocolate, rainbow truffle and etc. 7. Transfer the cake to the fridge to chill for 5-6 hours to harden it. Deco the top with lace. | |
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