MARBLED CHOCOLATE MUD CAKE:


INGREDIANTS:

BUTTER,SOFTENED -250 GM
VANILLA EXTRACT -1 TEASPOON
CASTER SUGAR -275 GM
EGGS - 3
SELF-RAISING FLOUR -335 GM
BUTTER MILK -180 ML
COCOA POWDER -25 GM
MILK -60ML
WHITE CHOC BITS -95 GM
DARK CHOC BITS -95 GM


CHOCOLATE BUTTER CREAM:

BUTTER,SOFTENED -125 GM
ICING SUGAR -240 GM
MILK -2 TABLESPOON
COCOA POWDER 2 TABLESPOON



METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN –FORCED].GREASE DEEP 22-CM ROUND CAKE PAN;LINE BASE WITH BAKING PAPER .

BEAT BUTTER,EXTRACT AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR AND BUTTERMILK ,IN TWO BATCHES.

DIVIDE CAKE MIXTURE BETWEEN TWO BOWLS.BLEND SIFTED COCOA WITH MILK;STIR INTO ONE OF THE BOWLS OF MIXTURE WITH WHITE CHOC BITS.STIR IN DARK CHOC BITS INTO REMAINING MIXTURE.

DROP ALTERNATE SPOONFULS OF MIXTURES INTO PAN,THEN PULL SKEWER BACK AND FORTH THROUGH CAKE MIXTURE SEVERAL TIMES TO ACHIEVE A MARBLED EFFECT.BAKE CAKE ABOUT 1 HOUR.STAND CAKE 5MINUTES;TURN TOP SIDE,ONTO WIRE RACK TO COOL.

MEANWHILE,MAKE CHOCOLATE BUTTER CREAM.

DROP ALTERNATE SPOONFULS OF THE TWO BUTTER CREAM MIXTURE ONTO CAKE;SPREAD OVER TOP AND SIDE OF CAKE.

CHOCOLATE BUTTER CREAM:

BEAT BUTTER IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.GRADUALLY BEAT IN HALF OF THE ICING SUGAR,THEN THE MILK,THEN THE REMAINING ICING SUGAR.TRANSFER HALF OF THE MIXTUE TO ANOTHER SMALL BOWL;STIR SIFTED COCOA INTO ONE OF THE BOWLS.