Double-Decker Mud Cake

Ingredients

• 150g white cooking chocolate 
• 250g butter 
• 220g raw sugar
• 250g milk 
• 225g plain flour 
• 75g self raising flour 
• 1 tsp vanilla extract 
• 2 eggs 
• 2 tbsp cocoa powder 
• 500g milk cooking chocolate  
• 210g cream

Method:

1. Preheat oven to 150C. Grease two deep 20cm round cake pans; line bases and sides with baking paper. 
2. Place white chocolate in TM bowl. Grate for 5 seconds on speed 8. 
3. Add butter, sugar and milk. Mix at 50C for 3 minutes on speed 2. 
4. Add flours, vanilla and eggs. Mix for 10 seconds on speed 5. 
5. Pour half of the mixture into one of the prepared pans (half is when you can just see the pointed end of the TM blade sticking out of the remaining mixture in the TM bowl). 
6. Add cocoa and mix for 10 seconds on speed 5. 
7. Pour into other prepared pan. 
8. Bake cakes for about 50 minutes or when a skewer inserted into the middle comes out clean. Stand cakes in pans for 5 minutes then turn cakes, top-side up onto a wire rack to cool. 
9. Wash the TM bowl and then make the frosting.  
10. Place milk chocolate in TM bowl and grate for 7 seconds on speed 8. Add cream and heat at 50C for 4 minutes on speed 3. Pour into a bowl and refrigerate for about an hour (or until spreadable), stirring occasionally.

To put the cake together - split each cooled cake in half. Place one layer of cake on serving plate. Spread with milk chocolate mixture. Repeat layering alternating colours. Cover top and sides of cake with remaining chocolate mixture.