The Great Australian Bake Off

Made with pink velvet cake, macarons, cream cheese frosting and salted caramel sauce, this recipe is heaven. 


  • Chocolate and Raspberry Mud Cake

  • 625g butter

  • 500g dark chocolate

  • 1 vanilla bean

  • 2 cups boiling water

  • 1 ¾ cup strong black coffee

  • 3 ¼ cups caster sugar

  • 3 ¾ cups self raising flour

  • 1 cup cocoa powder

  • 5 eggs

  • 400g raspberries

  • Pink Velvet Cake

  • 180g unsalted butter (room temp)

  • 450g caster sugar

  • 3 eggs

  • 60g cocoa powder

  • 40ml liquid pink food colouring

  • 1 small beetroot

  • 1 vanilla pod

  • 460ml buttermilk

  • 450g plain flour

  • 1½ tsp bicarbonate of soda 

  • 4½ tsp white vinegar

  • Butter popcorn flavoured oil

  • Dark chocolate Ganache

  • 400g dark chocolate

  • 200ml pure cream

  • Macarons

  • 230g almond meal

  • 230g pure icing sugar

  • 230g icing sugar

  • 288g egg white (about 8 eggs)

  • 144g caster sugar

  • Pinch of cream of tartar

  • 1 tbs cocoa powder

  • White Chocolate and Caramel Ganache

  • 400g white chocolate

  • 200ml thickened cream

  • ½ batch of caramel sauce

  • Butter popcorn flavoured oil

  • Salted Caramel Sauce

  • 2 cups caster sugar

  • 1 cup thickened cream

  • 160g salted butter

  • 1 tsp salt flakes

  • Cream Cheese Frosting

  • 200g unsalted butter

  • 200g cream cheese (room temp)

  • 600g icing sugar

  • Pink colouring

  • Meringue

  • 5 eggs whites

  • 250g caster sugar

  • 2 tbs corn flour

  • 1 tbs cocoa powder

  • Pink food colouring paste

  • 200g popcorn kernels

  • 1 tbs oil

  • 2 cups caster sugar

  • 110g unsalted butter

  • Large pinch salt flakes

  • Decoration

  • 400g white chocolate

  • 100g freeze dried raspberries

  • 100g white chocolate (to temper for shards)

  • A few edible flowers

  • 200g white chocolate (truffles)

  • 300g dark chocolate

  • Chocolate Sauce

  • 2 tbs caster sugar

  • 150ml water

  • 200g dark chocolate

  • Gold leaf


  • 1.

    Make the mud chocolate cake by melting the butter and dark chocolate together. Place the boiling water, coffee and sugar in a mixer bowl and combine, then pour in the chocolate mixture and leave to cool slightly.

  • 2.

    Add eggs one at a time while mixing and then add the flour and cocoa powder.

  • 3.

    Divide mixture into ¼ and ¾. Add popcorn oil to the smaller batch and pour into 4’’ tins. Add raspberry puree to the remaining mixture and pour into 9’’ cake tins. Bake larger cakes for about 80 minutes at 160’C and the smaller ones for about 40 minutes.

  • 4.

    To make the pink velvet cake, cream the butter and sugar together until pale and smooth. Mix cocoa with pink colouring and add to the butter mixture, then add the eggs one at a time, then add the flour and butter milk alternatively.

  • 5.

    Pour into 6’’ tins and bake at 170’C for 30-40 minutes.

  • 6.

    Make dark chocolate ganache by boiling the milk, and then pour over the dark chocolate, leave for a few minutes and then stir to combine. Set aside.

  • 7.

    Make the white chocolate ganache by heating the cream and white chocolate in the microwave on a low heat until smooth. Set aside.

  • 8.

    Caramelize the white chocolate by placing it in the oven at 105’C for 2 hours stirring every 30 minutes.

  • 9.

    Make meringues by whisking egg whites until firm peaks and slowly adding in the sugar, and then add the corn flour. Add some cocoa powder to 1/3rd and pipe meringue dots onto baking paper, and add pink food colouring to the rest and bake at 140’C for 20 minutes, then turn off the oven to dry them out.

  • 10.

    Temper white chocolate by heating it to 45C then cool to 34C before adding 1% cocoa butter and use at about 29C. Spread on acetate paper and sprinkle some freeze dried raspberries on top. Splatter some caramelized white chocolate on top too.

  • 11.

    Pour some into polished truffle mould and spread around, turn upside down and scrape off the excess. When firm, fill each one with white chocolate ganache, and then top with chocolate.

  • 12.

    Make popcorn by making the popcorn kernels in a hot pan with 1 tbsp of oil. Spread popcorn onto a baking tray, make caramel by heating the sugar until brown and soft, then add the butter and salt. Pour over popcorn and bake at 150’C for 5 minutes, stir and bake again for 5 minutes and stir a final time.

  • 13.

    Make cream cheese frosting by creaming together the cream cheese and butter, then add the icing sugar and a splash of milk, then the pink colouring.

  • 14.

    Assemble the cakes by ganaching the 4’’ cake with the white chocolate ganache, the pink velvet cake with the cream cheese and the 9’’ cake with the dark chocolate ganache. Stack each tier on top of the other.

  • 15.

    Drizzle caramel sauce down the cakes, then add the popcorn, crumble up some meringues and sprinkle on the cake. Then add the shards of chocolate and the chocolate truffles.

  • 16.

    Make the chocolate sauce by heating the sugar and water, then add the chocolate and leave for a few minutes, then stir to dissolve. Drizzle down the cake.

Nutritional information

Nutritional analysis per serving (112 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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