Easter has come early thanks to Woolworths all-new, limited-edition Hot Cross Bun Mudcake. Woolies has combined two of our favourite sweet treats, its signature mudcake and hot cross buns, to create a cake that is packed with traditional hot cross bun spices, plump sultanas, and topped with spiced white chocolate ganache. The festive cake is hand-finished with a sprinkling of sultanas. 

The exclusive Hot Cross Bun Mudcake will hit Woolworths shelves and be available online from Wednesday, March 19, and will cost just $7.

Credit: Woolworths

Woolworths Cake Category Manager, Laura Mcleod said: “Our latest Mudcake innovation, the Hot Cross Bun flavour, combines the warmth and spice of an Easter classic, the traditional Hot Cross Bun, with the iconic caramel mudcake base we know our customers love. We can’t wait for this one to arrive in the coming weeks.”

It probably won’t come as a surprise to anyone who has had a bite of Woolies cakes, but the supermarket sells more than 2.6 million cakes each year, which is basically five mud cakes a minute. We’re guilty of contributing to that stat.

If that’s not sweet enough for you, the delicious. team have created an incredible 7-layer chocolate, rum caramel and burnt orange cake featuring 2 of these decadent Hot Cross Bun Mudcakes. Check it out below.

Hot cross bun layer cake with whipped chocolate ganache, rum caramel and burnt orange

Credit: Woolworths

Serves 20

Ingredients:

⅓ cup (75g) caster sugar

1 orange, thinly sliced

2 x 600g Woolworths Hot Cross Bun Mudcakes, halved horizontally

Whipped chocolate ganache

180g each dark (40%) and milk chocolate, finely chopped

600ml thickened cream

60g unsalted butter, chopped

2 tsp vanilla extract

Rum caramel

200g caster sugar

60g unsalted butter, chilled, chopped

150ml pure (thin) cream

1½ tbs dark rum (substitute orange juice or non-alcoholic rum)

Method:

1. For the ganache, combine all ingredients in a medium microwave-safe bowl with a pinch of fine salt and microwave on high in 30-second intervals until completely melted. Whisk until smooth and glossy. Stand at room temperature for 1 hour until cooled, then chill for at least 1 hour, or until a thick pouring-custard consistency.
2. For the rum caramel, place the sugar and ¼ cup (60ml) water in a large saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves, then simmer for 5-6 minutes, swirling pan occasionally so the caramel colours evenly. Once caramel is a dark golden brown, carefully (the caramel will spatter) whisk in the chilled butter until well combined and smooth. Reduce heat to low and slowly pour in the cream, whisking as you go and taking care, as the mixture will rise up quite high in the pan. Remove pan from heat, whisk in ½ tsp fine salt and cool slightly. Whisk in the dark rum. Transfer hot caramel to a jug and leave to cool to room temperature (it will thicken on cooling).
3. To make the burnt orange, preheat oven grill to high. Line a baking tray with baking paper. Scatter ⅓ cup (75g) sugar on a plate. Press orange slices into sugar, coating both sides, then arrange in a single layer on a large unlined baking tray. Grill for 6-7 minutes, turning once, until caramelised. Using tongs, transfer orange slices to prepared tray (be careful, as the caramel will be very hot).
4. To assemble, transfer chilled ganache to a stand mixer fitted with the whisk attachment and whisk until soft peaks. Arrange base of 1 cake on a serving plate or cake stand. Cover with one-third of the ganache, then top with cake. Repeat with ganache and remaining cake to form seven layers in total, finishing with a cake top. Arrange burnt orange slices on top and drizzle with a little rum caramel.
5. Serve with remaining caramel alongside.

Recipe notes: You can assemble this cake several hours ahead (finish with the orange and caramel when ready to serve). Store in the fridge wrapped in plastic wrap, then bring it to room temperature to serve. 

Leftover cake will last, covered, in the fridge for up to 5 days.

For more information or to buy, visit woolworths.com.au

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