Ingredients
| 200g Canola oil |
| 450g Water |
| 1kg AP Cake Mix Mudcake 50103908 |
| 4g Grounded cardamom |
| 20g AP Espresso Flavoured Kularome 50170556 |
| 20g AP Cake Chocolate Flavoured Kularome 50105505 |
| 200g Dark chocolate |
| 200g Cream |
| 20g Pistachio spread, slightly melted |
| 20g Pistachios, chopped |
Method
- Place oil and water, then AP Cake Mix Mudcake, cardamom, AP Espresso Flavoured Kularome, AP Cake Chocolate Flavoured Kularome into a mixing bowl.
- Using a paddle, blend on 1st speed for 1 minute then scrape down.
- Mix on 1st speed for 2 minutes.
- Deposit 600g into 2 paper lined 7 inch round tins.
- Bake at 170°C for about 50 minutes, remove from tins.
- Whipped chocolate ganache: heat dark chocolate and cream in microwave safe bowl in 30 second bursts, whisking until combined. Cover and cool in fridge for at least 4 hours, then whip for 2-3 minutes.
- Decorate cake with whipped ganache, drizzle with pistachio spread and top with chopped pistachios