Milk and white chocolate two-toned mud cake with dark chocolate fudge frosting.

When I want to celebrate something, I dive into the kitchen to construct something fun. Similarly, when life hands me something bad, I turn to the solace of baking, where I can focus my mind and energy on creating something special to share with those around me.

We lost a dearly beloved family member this week to leukaemia and, being so far away and therefore unable to be with my family at this terrible time, I needed to do something other than sit and tearfully peruse the numerous heartfelt tributes on facebook, so I retreated to the kitchen.

Every bite is filled with love.

Makes a 24cm (10″) cake
Preparation about 1 hour
Baking about 1 hour
Cooling and frosting about 1 hour

White chocolate batter

100g (7 Tbsp) unsalted butter, diced
100g (3 1/2oz) white chocolate, chopped
100g (1/2 cup, firmly packed) dark brown sugar
90ml (6 Tbsp) hot water
1 Tbsp golden (cane) syrup
1 tsp vanilla extract
1 large egg, room temperature
150g (1 cup + 1 heaping Tbsp) all-purpose (plain) flour
1 tsp baking powder
1/4 tsp salt

Milk chocolate batter

100g (7 Tbsp) unsalted butter, diced
100g (3 1/2 oz) milk chocolate, chopped
100g (1/2 cup, firmly packed) dark brown sugar
90ml (6 Tbsp) hot water
1 Tbsp treacle or molasses
1 tsp vanilla extract
1 large egg, room temperature
150g (1 cup + 1 heaping Tbsp) all-purpose (plain) flour
1 tsp baking powder
1/4 tsp salt

Directions

Preheat oven to 160°C (320°F). Grease a round 24cm (10″) springform cake pan and line base and side with baking paper.

You need to make 2 separate batters, so follow the instructions for each batter… although it means a lot of washing up at the end, I recommend making them at the same time. If you use double-acting baking powder, it will start to activate too soon in the batter that you make first.

Place butter, chocolate, sugar, water, syrup/treacle and vanilla extract in a medium, heavy-based saucepan. Stir over medium-low heat with a wooden spoon or spatula for about 3 minutes, until the butter and chocolate have melted, the sugar has dissolved and the mixture is smooth (it will be the consistency of syrup). Pour into a mixing bowl and set aside to cool for about 30 minutes, stirring occasionally.

Add egg and beat well.

Whisk together flour, baking powder and salt, then sprinkle over wet ingredients and whisk to combine.

Pour the milk chocolate batter into the pan, then pour the white chocolate batter over the top then swirl in by slicing right across the pan 4 times or so with a spatula (the front edge of the blade, not the flat side).

Bake in centre of oven for about 55 – 60 minutes, until a toothpick inserted into the centre comes out damp but with no more than a crumb or two.

Cool cake in pan cake for 20 minutes before turning onto a wire rack to cool completely before frosting.

Dark chocolate fudge frosting

115g (1 stick or 1/2 cup) butter
250g (9 oz) dark chocolate, chopped
1/2 tsp vanilla extract
125g (1 cup unsifted) powdered (confectioners’ or icing) sugar

Place butter and chocolate into a medium saucepan over low heat, and stir gently until melted. Stir in vanilla.

Sift sugar and gradually add to chocolate mixture while beating with an electric hand mixer.

Allow to cool to room temperature, whisking occasionally – it should thicken significantly, but if not you can add a couple more tablespoons of powdered sugar. Give it good beat before using, to lighten it up.

Transfer cooled cake to a serving plate and spread frosting over top and sides with an offset spatula.