Saturday, 8 July 2017


2 pkts betty crocker devils food cake mix
1 pkt cottees instant chocolate pudding mix
1/4 cup milk
+ ingredients on cake mix packet

375 grams cream cheese
113 grams butter
1 1/2 teaspoons vanilla
6 cups icing sugar

100 grams dark cooking chocolate
50 mls thickened cream

preheat oven to 180 c.  grease and line bottom of 2 x 22.5 cm spring form tins.

place the 2 cake mixes plus the ingredients on each packet into a large mixing bowl.

add the chocolate pudding and the 1/4 cup milk.

using an electric mixer, beat until well combined.

divide batter evenly between the 2 tins.

cook for 40 -45 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire racks to cool completely.

fill and ice.


375 grams cream cheese, soft
113 grams butter, soft
1 1/2 teaspoons vanilla
6 cups icing sugar

beat the cream cheese and butter together until smooth.

add the vanilla and the icing sugar, 1 cup at a time until completely combined.

cut each cake in half and place bottom of 1 on a plate or stand.

cover with some cream cheese place top of cake on the cream cheese and cover with some more cream cheese. continue with other cake to complete 4 layers.  keep enough cream cheese to cover top and sides of cake.

refrigerate while making ganache.


150 grams dark chocolate chips
75 mls thickened cream

in a microwave safe bowl, heat the chocolate and cream together in 20 second increments, stirring until melted and smooth.

cool slightly then pour over top of cake, allow the excess to drip over the sides.

decorate as desired.

keep refrigerated.

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