Layered Chocolate Mud Cake

this sensational home made layered chocolate dust cake with juicy sparkling pears makes an excellent birthday cake or treat for a special event

The ingredient of Layered Chocolate Mud Cake

• 150g butter at room temperature chopped
• 1 cup caster sugar
• 3 coles brand free variety eggs
• 1 teaspoon vanilla essence
• three 4 cup self raising flour
• half of cup plain flour
• half of cup cocoa powder
• half cup buttermilk
• half cup caster sugar greater
• 2 firm ripe pears peeled
• 1 cup coles brand thickened cream
• 400g coles brand darkish cooking chocolate chopped
• 1 2 cup caster sugar
• 10 hazelnuts gently toasted and skin rubbed off

The Instruction of layered chocolate mud cake

• ufeffpreheat oven to 160c or 140c fan pressured grease a 20cm round cake tin and line base with non stick baking paper use electric beaters to overcome butter and 1 cup of caster sugar until faded and creamy add eggs separately beating nicely after every addition beat in vanilla
• sift flours and cocoa powder over the mixture and add buttermilk fold in until mixed do no longer overbeat pour into the prepared tin and bake for fifty fifty five mins or until springy to a gentle contact inside the centre cool within the tin for 10 mins then turn out onto a wire rack to cool
• meanwhile combine greater sugar with 4 cups water in a medium saucepan and stir over low heat until dissolved add pears and bring to the boil reduce warmth and simmer for 10 15 mins or till gentle but not tender remove from pan drain and cool cut into quarters
• heat cream in a small saucepan until warm then add cooking chocolate remove from warmness and stand until chocolate has softened then stir till melted and clean transfer to a bowl and refrigerate stirring on occasion until thickened to a spreadable consistency donu2019t permit it get too thick
• for the toffee hazelnuts combine sugar and 1 four cup water in a small saucepan stir over low heat without boiling till sugar has dissolved brush any crystals from the aspect of the pan with a wet pastry brush bring to the boil and cook dinner over medium warmness with out stirring for approximately 10 mins or until golden brown remove from heat and funky barely line a heatproof tray with non stick baking paper insert a thick toothpick into the bottom of each hazelnut working one by one dip a hazelnut into the toffee allow extra to drip off and area at the tray to set repeat the dipping letting a trail of toffee shape cut off with scissors if toffee turns into too thick lightly reheat remove toothpicks before setting hazelnuts on cake
• cut cake into thirds horizontally spread chocolate combination on cake layers and reassemble top with pears and hazelnuts

Nutritions of Layered Chocolate Mud Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a