Layered chocolate mud cake

This sensational homemade layered chocolate mud cake with juicy fresh pears makes an impressive birthday cake or treat for a special occasion.

The ingredient of Layered chocolate mud cake

1. 150g butter, at room temperature, chopped
2. 1 cup caster sugar
3. 3 Coles Brand free range eggs
4. 1 teaspoon vanilla essence
5. 3/4 cup self-raising flour
6. 1/2 cup plain flour
7. 1/2 cup cocoa powder
8. 1/2 cup buttermilk
9. 1/2 cup caster sugar, extra
10. 2 firm ripe pears, peeled
11. 1 cup Coles Brand thickened cream
12. 400g Coles Brand dark cooking chocolate, chopped
13. 1/2 cup caster sugar
14. 10 hazelnuts, lightly toasted and skin rubbed off

The instruction how to make Layered chocolate mud cake

1. Preheat oven to 160C or 140C fan-forced. Grease a 20cm round cake tin and line base with non-stick baking paper. Use electric beaters to beat butter and 1 cup of caster sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Sift flours and cocoa powder over the mixture and add buttermilk. Fold in until combined (do not overbeat). Pour into the prepared tin, and bake for 50-55 mins, or until springy to a gentle touch in the centre. Cool in the tin for 10 mins, then turn out onto a wire rack to cool.
3. Meanwhile, combine extra sugar with 4 cups water in a medium saucepan and stir over low heat until dissolved. Add pears and bring to the boil. Reduce heat and simmer for 10-15 mins, or until tender but not mushy. Remove from pan, drain and cool. Cut into quarters.
4. Heat cream in a small saucepan until hot, then add cooking chocolate. Remove from heat and stand until chocolate has softened, then stir until melted and smooth. Transfer to a bowl and refrigerate, stirring occasionally, until thickened to a spreadable consistency (donu2019t let it get too thick).
5. For the toffee hazelnuts, combine sugar and 1/4 cup water in a small saucepan. Stir over low heat, without boiling, until sugar has dissolved (brush any crystals from the side of the pan with a wet pastry brush). Bring to the boil and cook over medium heat, without stirring, for about 10 mins, or until golden brown. Remove from heat and cool slightly. Line a heatproof tray with non-stick baking paper. Insert a thick toothpick into the base of each hazelnut. Working one at a time, dip a hazelnut into the toffee. Allow excess to drip off and place on the tray to set. Repeat the dipping, letting a trail of toffee form. Cut off with scissors. If toffee becomes too thick, gently reheat. Remove toothpicks before putting hazelnuts on cake.
6. Cut cake into thirds horizontally. Spread chocolate mixture on cake layers and reassemble. Top with pears and hazelnuts.

Nutritions of Layered chocolate mud cake

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