Fudgey, chocolate cake 🙂 (the design is not mine but the making of is!)
For the cake:
For the cake filling (actually this can be practically any cream/jam filling)
2 pack vanilla pudding
3/4 liter milk
100 gram butter
For the piglets:
1 pack pink marshmallows
2 tablespoons water
300-400 gram caster sugar
For the fence:
For the ‘mud’
1 pack instant chocolate for cakes (use as per instructions on the packet)
Mix all the ingredients, except of water, until smooth. Start adding water, in small amounts and keep on mixing. At the end the mixture will be very liquid. Fill the baking tin (remember to place baking paper first) and bake in 170 degrees for approx. 40 mins. The cake should raise and the skewer should come out rather clean. Leave aside to cool. Divide into two parts, and make sure these are cooled down too before adding cream layer.
Boil milk with pudding powder and butter on a very small heat. Keep on stirring all the time until the mixture becomes very dense. Add a few drops of vanilla extract. Leave to cool down and smear on the cake.
Prepare two small skillets: fill the first one with water and bring it to boil. Place the second skillet on the top of the first one, add 2 tablespoons of water and add marshmallows. I added a couple of raspberries for a nicer color. Keep on stirring until the marshmallows are completely melted. Take the skewer off the heat and start adding caster sugar – keep on mixing. When the mixture becomes dense enough, take the paste out of the skewer and add as much caster sugar as it absorbs. The paste should look like this:
The paste is very sticky and melts easily. So after forming the pigs it’s better to put them into the fridge until the cake is ready – otherwise they’ll melt down.
Once everything is ready start assembling the cake:
I had to use the toothpicks to keep the pigs stable as they were swimming away in the melted chocolate. After a few hours in a fridge I took them off – and pigs got more solid as well.