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How to make Coconut caramel mud cake with Easter egg filling

Yield = 16
Prep time: 1:30
Cook time: 1:50
Total time: 3:20

Ingredients

  • 325g butter, chopped
  • 2 x 180g blocks white chocolate, chopped
  • 250g packet CSR Coconut Sugar
  • 1/2 cup caster sugar
  • 1 cup coconut milk
  • 1 1/2 cups plain flour
  • 1/2 cup self-raising flour
  • 3 eggs, lightly beaten
  • 2 x 125g packets Caramello Easter eggs, to decorate
  • Icing sugar, for dusting

Filling

  • 1 1/2 x 180g blocks white chocolate, chopped
  • 1/4 cup thickened cream
  • 1/4 cup coconut milk
  • 125g packet Caramello Easter eggs, roughly chopped

Coconut topping

  • 250g mascarpone
  • 1/2 cup thickened cream
  • 1/4 cup coconut milk

Method

  • Step 1 Place butter, white chocolate, coconut sugar, caster sugar and coconut milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until chocolate is melted and mixture is smooth. Set aside for 30 minutes to cool.
  • Step 2 Preheat oven to 150°C/130°C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 3 layers of baking paper.
  • Step 3 Whisk flours and egg into chocolate mixture. Divide mixture evenly among prepared pans. Bake for 1 hour 40 minutes or until top is firm to touch and a skewer inserted in the centre of cakes comes out with moist crumbs clinging. Cool in pans.
  • Step 4 Make Filling Place chocolate, cream and coconut milk in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Refrigerate for 1 hour or until thick and spreadable.
  • Step 5 Make Coconut Topping Using an electric mixer, beat mascarpone, cream and coconut milk together in a medium bowl until just-firm peaks form.
  • Step 6 Place 1 cake on a plate. Top with filling and chopped Easter eggs. Top with remaining cake and coconut topping. Chop ½ the Easter eggs. Decorate with Easter eggs and dust with icing sugar. Serve.