Lumpy Bumpy Cake

I just love the name of this wonderfully rich and decadent cake, beware, a little does go an extreemly long way, although that is so hard to do as it is superb.   Ingredients   For the cake 200g self raising flour 200g caster sugar 200g unsalted butter at room temperature 3 large eggs 2 heaped tablespoons cocoa For the Mousse 500ml whipping cream 100g chopped dark chocolate 85% cocoa solids 1 x 218g tin condensed milk 50g dried cherries 50g chopped mixed nuts 50g white chocolate drops 100g chopped white marshmallows   Method 1 Oil/grease a swiss roll roll tin. 2 Line the tin with greaseproof or parchment paper. 3 Oil/grease the parchment paper. 4 Sieve the flour and the cocoa powder into a large mixing bowl. 5 Add all of the other ingredients. 6 Whisk the ingredients well . 7 Pour the mixture into the prepared baking tray. 8 Bake immediately in the oven at 180 degrees centigrade/gas mark 7 for about 20 minutes or until a skewer comes out clean in the middle of the cake. 9 Cool the cake completely in the tin on a wire cooling rack. 10 Pour the contents of the tin of condensed milk into a saucepan. 11 Bring condensed milk to the boil. 12 Remove the saucepan from heat. 13 Whisk in 100g chopped dark chocolate until melted. 14 Allow the mixture to cool completely. 15 Pour the whipping cream into a large mixing bowl. 16 Whip cream to the soft peak stage. 17 Add the completely cooled chocolate mixture into the cream. 18 Add the remaining ingredients. 19 Lightly fold in the ingredients, until well blended, do not beat. 20 Pour the mousse mixture over the completely cooled chocolate cake. 21 Place a small bowl over a saucepan of barely simmering water, making sure that the water does not touch the bowl. 22 Place the dark chocolate into the bowl and allow to melt. 23 Pour the melted chocolate over the chocolate mousse. 24 Spread the chocolate mixture over the mousse. 25 Place another small bowl over the saucepan of barely simmering water. 26 Add the white chocolate drops. 27 Allow the chocolate to melt completely. 28 Drizzle the melted white chocolate over the set dark chocolate topping. 29 Place the whole cake in the fridge to chill thoroughly. 30 Remove the cake from the tin. 31 Remove the lining paper. 32 Cut the cake into squares.   Serve

Read Full Post »