Ingredients
For the cake
- 220 g (1 and ¾ cups) plain flour
- 350 g (1 and ¾ cups) caster sugar superfine sugar
- 65 g (¾ cup) cocoa powder
- 1 tsp baking powder
- 2 tsp bi-carbonate soda
- 1 tsp salt
- 250 g (1 cup) buttermilk
- 125 g (½ cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 250 g coffee 2 espresso shots or 3 tsp coffee granules mixed with 250g water
For the frosting
- 250 g unsalted butter
- 360 g icing sugar
- 65 g (¾ cup cocoa powder
- 45 g milk
- 1 tsp vanilla extract
- ½ tsp salt
To decorate
- 800 g chocolate finger biscuits I used Cadbury brand (or replace with Kit Kats)
- your choice of chocolates and lollies chocolate freckles, marshmallows, crispy M&Ms, Maltesers, Bounty bars, chocolate honeycomb, chocolate pops, strawberries and cream lollies, mini meringues etc.
Instructions
To make the cake
- Preheat oven to 170 degrees celsius (fan-forced). Grease a 23cm round tin and set aside.
- Sift the flour, sugar, cocoa powder, baking powder, bi-carbonate soda and salt into a bowl and set aside.
- Using beaters or a stand mixer, mix the buttermilk, oil, room temperature eggs and vanilla in a large bowl until well combined.
- Slowly add all of the dry ingredients to the wet ingredients with the mixer on low. Pour in the coffee and mix until well combined.
- Pour the batter into the prepared tin and bake for approximately 35 minutes or until a toothpick inserted in the centre comes out clean (don’t overcook the cake – you want it to be nice and fudge-like!).
- Allow to cool completely.
To make the frosting
- Beat the butter on high speed until smooth and creamy.
- Reduce the speed to low and slowly add in the icing sugar as well as the cocoa powder. Beat until combined.
- Turn the mixer up to medium speed and add in the vanilla extract, milk and salt. Beat on high speed for 1 minute.
To decorate
- Place the chocolate mud cake onto a serving plate or board.
- Spread the frosting generously over the sides and top of the cake.
- Press the chocolate fingers (or Kit Kats) firmly in place all around the sides.
- Use the chocolate fingers to create ‘dividers’ on top of the cake (use as many ‘dividers’ as you need depending on the number of different chocolate/lollies planning you have).
- Fill each section with a different type of chocolate or lolly.
- Add a mini meringue to the centre of the cake.
- Use the ribbon to tie a bow around the cake.
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