Dark Chocolate Cake Mix

Ingredients

• 1 box Master Mills Dark Chocolate Cake Mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup water
• For the frosting: 200 g softened butter, 250 g powdered sugar, 3 tablespoons cocoa powder

Method

1. Preheat the oven to 175°C and line a cupcake tray with 12 paper liners.
2. Beat the cake mix with the eggs, oil, and water until smooth and well combined.
3. Fill each cupcake liner two-thirds full and bake for 18-20 minutes.
4. Allow the cupcakes to cool completely.
5. Beat the softened butter with powdered sugar and cocoa powder until smooth and creamy.
6. Pipe the frosting onto each cupcake and sprinkle with brownie crumbs if desired.

Ingredients

• 1 box Master Mills Dark Chocolate Cake Mix
• 3 eggs
• 3/4 cup vegetable oil
• 1 1/4 cups water
• For the filling and coating: 2 cups chilled whipping cream + 200 g melted dark chocolate for ganache

Method

1. Preheat the oven to 175°C. Grease two 20 cm round cake pans and lightly dust them with flour.
2. Beat the cake mix with eggs, oil, and water for 2 minutes until smooth.
3. Divide the batter evenly between the pans and bake for 28-32 minutes.
4. Allow the cakes to cool completely before removing them from the pans.
5. Spread ganache between the layers, then cover the top and sides.
6. Decorate the edges with piped cream and serve chilled or at room temperature.

Ingredients

• Half a batch of baked cake, crumbled, from the basic recipe
• 2 cups ready-made custard or whipped cream
• 1/2 cup additional whipped cream for decoration
• Chocolate shavings for decoration

Method

1. Prepare the crumbled cake and custard in advance, then allow them to cool.
2. Add a layer of cake crumbs to clear serving cups.
3. Add a layer of custard or whipped cream.
4. Repeat the layers until the cups are full, creating two to three layers.
5. Decorate the top with whipped cream and chocolate shavings.
6. Refrigerate for 30 minutes before serving.