Chocolate Mud Cake
250g butter, chopped
180g milk chocolate, chopped (or white)
1 ½ C caster sugar
¾ C milk
1 ¼ C plain flour
¾ C SR flour
1 t vanilla
2 eggs, lightly beaten
200g milk chocolate, chopped
1/3 cup cream
180g milk chocolate, chopped (or white)
1 ½ C caster sugar
¾ C milk
1 ¼ C plain flour
¾ C SR flour
1 t vanilla
2 eggs, lightly beaten
200g milk chocolate, chopped
1/3 cup cream
Place butter, chocolate, sugar and milk into saucepan and stir over low heat until chocolate and butter melted and sugar dissolved. Remove from heat, pour into large bowl and cool for 15-20 mins. Add sifted flours, vanilla and eggs and pour into deep, greased and paper-lined 22cm round tin, making sure paper extends 5cm above edge. Bake at 160°C for 1 ½ hours approx. Cool cake in tin and when cold, remove from tin. To make icing, combine milk chocolate and cream in heatproof bowl over simmering water until chocolate melts. Remove bowl and cool until thickened and of spreading consistency. Spread cake with icing and chill until needed. Serve with whipped cream and white chocolate shavings.