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!
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
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.