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.
- 435g butter
- 350g dark chocolate
- 2 tblsp instant coffee powder
- 2.5 cups warm water
- 330g caster sugar
- 360g SR flour
- 60g cocoa powder
- 4 eggs
- 2tsp vanilla
- 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.