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How to make Mars bar and hazelnut mud cake

Yield = 16
Prep time: 0:55
Cook time: 2:50
Total time: 3:45

Ingredients

  • 200g butter, chopped
  • 180g block dark chocolate, chopped
  • 1/3 cup milk
  • 1 1/3 cups caster sugar
  • 1 cup plain flour
  • 1/4 cup self-raising flour
  • 1/4 cup NESTLÉ BAKERS' CHOICE Cocoa
  • 2 eggs, lightly beaten
  • 1/3 cup hazelnut meal
  • 2 x 53g Mars Bars, sliced

Swiss meringue buttercream

  • 2 egg whites
  • 1/2 cup caster sugar
  • 200g butter, chopped, softened
  • White icing colouring, optional (see note)
  • Rose pink gel food colouring

Method

  • Step 1 Preheat oven to 150C/130C fan-forced. Grease a 6cm-deep, 18cm round cake pan. Line base and sides of pan with 3 layers of baking paper, extending paper 3cm above edge of pan.
  • Step 2 Place butter, chocolate, milk, 1/3 cup water and sugar in a saucepan over medium heat. Cook, stirring occasionally, until melted and mixture is combined. Set aside for 10 minutes to cool slightly.
  • Step 3 Whisk flours and cocoa powder into chocolate mixture until combined. Whisk in egg, then hazelnut meal. Stir in Mars Bars. Pour mixture into prepared pan. Bake for 2 hours 30 minutes or until a skewer inserted into centre of cake comes out with crumbs clinging. Cool completely in pan.
  • Step 4 Make Swiss Meringue Buttercream: Whisk egg whites and sugar in a large heatproof bowl. Place bowl over a saucepan of simmering water. Whisk constantly for about 8 minutes or until mixture reaches 70°C on a candy thermometer. Remove bowl from heat.
  • Step 5 Transfer mixture to large bowl of an electric mixer. Beat for 8 minutes or until firm peaks form and mixture is almost at room temperature. Add butter, 1 piece at a time, beating until well combined after each addition and mixture becomes thick and smooth. Using white colouring, tint buttercream white.
  • Step 6 Using food colouring, tint buttercream a medium pink colour.
  • Step 7 Ice cake: Trim top of cake to level. Cut cake in half horizontally. Place bottom half of cake onto a 15cm round cake board. Spread top with 1/3 cup of the medium pink buttercream. Top with remaining cake half. Spread a little medium pink buttercream over top and side of cake and edge of board to coat. Place remaining medium pink buttercream into a piping bag with a 7mm round piping nozzle. Using the picture as a guide, pipe icing around side of cake by piping a dot of icing and dragging to form a teardrop.