Chocolate, passionfruit, lemon, strawberry and cream; what could be more divine?
- Baker: Rowan Claughton
- IG: @rowanclaughton
- Makes: 1 x 7 inch cake
- Prep time: 90 minutes
- Prove time: N/A
- Bake time: 35 minutes
- Total time: 2 hour 5 minutes, plus chilling and cooling
- Flour(s) used: Regenerative Fine Cake Flour
Chocolate Mud Cake
- Preheat the oven to 170c fan and line three 7 inch cake tins with parchment paper. In a large saucepan, heat the butter, chocolate, espresso and water until smooth. Set aside.
- In a large bowl, whisk the flour, cocoa powder, bicarbonate of soda, baking powder and sugar until combined. Add the eggs, oil and buttermilk and begin to whisk before streaming in the chocolate mixture. Transfer between the cake tins and bake for 35 minutes.
- Make the white chocolate buttercream. Pour the hot cream over the white chocolate and stir to combine. Add the vanilla extract.
- Make the passionfruit curd. In a saucepan, add the passion fruit, lemon juice, sugar,
water and cornflour and stir to combine. Place over a medium heat and whisk until thick and glossy.
- Next, make the dark chocolate ganache. Pour the hot cream over the chocolate and stir to combine. Chill before whipping the ganache until light.
- Stack the cake with the white chocolate ganache and passionfruit curd. Lock in the
crumbs with a crumb coat and chill for 30 minutes. Apply the final coat of ganache.
- Top with the whipped cream, strawberries, more passionfruit curd and strawberry sauce. Slice, serve and enjoy!
