I can’t think of a single culinary stalwart more cherished in Australian food culture than the Woolies chocolate mud cake. It’s truly the crème de la crème of the patisserie world. No yuppie flourless chocolate concoction can hold a candle to the supple density of the Woolies mud.
Despite my personal beliefs that the cake is untouchable, and we should never meddle with perfection, I must, however, give kudos where kudos is due. One woman who has no fear of god, has created an alcoholic iteration of a parfait using the mud cake as a base.
The parfait is comprised of Baileys Irish Cream, chocolate custard, whipped cream, a Peppermint Crisp chocolate bar and of course, the choc mad architectural triumph. It’s like a derro tiramisu. It harks back to the golden era of Gloria Jeans Tim Tam Chillers, where one went buck wild on the toppings.
“I bought a Woolworths Chocolate Mud Cake and sliced it in half. You’ll have to remove the icing as well,” the chef explained in a post breaking down the recipe. “I then placed a circular cake slither into the bottom of the glass as a base. Following this I mixed Baileys into custard and poured it on top.”
The chef topped the parfait with a Peppermint Crisp chocolate bar, but we assume this is interchangeable with any chocolate bar of your choosing. If we’re playing with a saccharine, chocolate, coffee-infused palette maybe I’d be inclined to reach for a bar with a bit of bite. Perhaps a Lindt dark chocolate number with over 78% cocoa — it’ll add a little chicness to the whole shebang.
Isolation has had people acting baking brazy. If biscuits and footy are your vice, may we gently direct you to a recently unveiled Arnott’s recipe that transforms the humble arrowroot biscuit to an iced footy Milk Arrowroot masterpiece.
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