This cake does not require any sugar paste which is excellent news for children who dislike sugar paste or the decorator who dislikes using sugar paste. The Chocolate ganache finish is a little rustic but suits our cheeky little Jawa well. There are no real instructions for sculpting this cake as I mostly used my fingers and a small pallette knife. The chocolate ganache behaves a bit like clay and when it gets a bit soft you just pop it in the fridge to firm up again. Ingredients for Chocolate Mud Cake I used 3 round cake pans 5″, 5.5″ and a 6″. The eyes are two yellow sweets (lollies) with a sugar coating.
350g dark chocolate
2 tblsp instant coffee powder
2.5 cups warm water
330g caster sugar
360g SR flour
60g cocoa powder
Grease and line base and sides of the bowls with one thickness of baking paper, bringing paper 5cm above side of pan.
Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of large mixer.
Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
Pour mixture into prepared bowls.
Bake at 150C for 1 hours. Test with skewer. Cool cakes in their pans.
Ingredients for the Ganache to fill and cover Jawa’s head and body (for more information on making and using ganache click here)
1 x 600ml pure cream
1,900g dark chocolate
Place pieces of chocolate in food processor and process till chocolate looks like coffee granules.
Put the cream in a saucepan and bring to boiling point. Pour the cream over the chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
Allow to cool completely and then leave to set overnight.
To assemble the cake
(Sorry that I have no pictures for this part, I must have been so caught up in my work that I forgot to use my camera!) I cut all 3 cakes through the middle and filled them with ganache. I started with the smallest cake and shaped it roughly into a head shape, covered it in ganache roughly and put it in the fridge to harden a bit. Then I stacked the two largest cakes one on top of the other with the largest at the bottom. I inserted a wooden dowel down through the middle of the cake with a portion left sticking up through with a point on the end so that I could slide the head on. I used ganache to help stick the head to the body. I used the pieces of cut off cake ( I mixed the cake with some ganache to make it easy to mould) to help mould the Jawa shape e.g. his knee and foot but not his arms at this stage. Place in the fridge to firm up again. Cover all exposed areas of cake with a thin layer of ganache (crumb coat) Place in fridge to firm up.
To build up the arms I used a few cocktail sticks and layered the ganache slowly adding to the size and shape while still popping the cake in the fridge to firm up each stage before continuing. I had a few saggy moments but that only made me more careful and determined to make it work. I made the gun in the same way and added it at the very end with the help of 2 toothpicks. I enjoyed mouling the shape with my hands and although it looks like s..t to begin with it soon starts to take shape and creating the hood and sleeves is just magic!
I added some raw caster sugar at the base to look like sand.
Some more of my Star Wars Cake Tutorials
Click on the images below to go straight to the corresponding tutorial.
This cake is similar to my Rainbow Layer Cake. Full instructions for making the Rainbow Layer Cake can be found here.
I made this cake for Linda’s birthday. Her husband secretly ordered it from me and I thought that such a romantic gesture wouldn’t be complete without some love hearts!
It really is as simple to make as the photos look – you dye the cake batter, pour into the pans and bake!
It is based on a white mud cake, filled with white chocolate ganache and covered in sugar paste
This cake was so much fun to make and eat! I love the surprised look on peoples faces when you pull out the first slice ~ Rainbow cake is something that makes everyone smile 🙂
If you need more information on how to make ganache and cover your cake with it just click here.
Two things make this cake special
1. The Rainbow Inside. A really big surprise if the recipient and/or guests have no idea what is inside.
2. The cake is based on a White Chocolate Mud Cake. Lots of people are scarred to use colours with Chocolate mud cakes if they do not have the special chocolate colours. I did a lot of research before I used my ordinary food colours and the reason they work is because we are not colouring 100% pure chocolate. The other ingredients magically make it alright to use Wilton or AmeriColor (these are the only two makes that I have tried so far).
7″ White Chocolate Mud Cake (Planet Cake recipe)
I used 2 x 7″ pans
180g white chocolate
195g SR flour
180g plain flour
240g caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
780g white chocolate, finely chopped
270g pure cream Sugarpaste
730g yellow sugar paste
small amounts of orange, red, purple, blue and green sugar paste White Chocolate Mud Cake Method
Preheat the oven to 180C.
Grease and line bases of both cake pans with baking paper.
Combine chopped butter and water in a saucepan.
Stir over low heat until butter is melted. Turn off heat, then add the chocolate and stir until it has melted and is well combined.
Sift flours into a bowl. Add sugar, a pinch of salt and make a well in the centre.
Pour chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
Divide the batter equally amongst the 6 bowls. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl, and then whisk a fair amount of the appropriate food colour into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter.
I poured 5/6th of the red batter into the pan that would be the top tier. I spread it out a little to touch the sides of the pan and be a little thinner in the middle.
I then poured 4/6th of the orange batter in the middle of the pan on top of the red. I moved it about a little to make a good circle.
I then poured 3/6th (i.e. 1/2) of the yellow batter on top followed by the green, blue then purple.
In the second pan that would be the bottom tier, I first of all poured 5/6th of the purple batter followed by the blue, green, yellow, orange and finally red.
Bake for 30 -35 minutes or until a skewer comes out clean when poked into the middle of the cakes.
Leave in tins to cool completely on a wire rack.
When cool, cut the domes off both cake and sandwich together with white ganache making sure that the bottom tier is placed upside down to create the design in my picture at the top of this post.
1. Place chocolate pieces in a large bowl.
2. Put the cream in a saucepan and bring to boiling point. Pour the cream over the chopped chocolate and mix with a hand whisk until the ganache is smooth.
3. Allow to cool completely and then leave to set overnight, if possible.