The Great Australian Bake Off

Any fan of dinosaurs can appreciate the beauty of this cake, 


  • Mud cake

  • 300g dark chocolate (60-70%), broken into rough pieces

  • 300g salted butter, cut into chunks

  • 6 tsp instant coffee granules

  • 15ml vanilla extract

  • 200ml water

  • 175g cake flour

  • 175g self-raising flour

  • 65g cocoa powder

  • 5g bicarb soda

  • 600g caster sugar

  • 6 eggs

  • 50ml vegetable oil

  • 160ml buttermilk

  • Dark chocolate ganache

  • 600g dark chocolate (60-70%)

  • 200ml pure cream

  • Decoration

  • 1.5kg white fondant

  • 20-40g tylose powder

  • 250g brown sugar


  • 1.

    For the mud cake, preheat oven to 160C. Combine butter, chocolate, water, vanilla and coffee in a large glass bowl – melt in microwave for 3-4 min, then stir until smooth and glossy. Set aside to cool.

  • 2.

    Line 4 x 6” cake tins with baking paper. Combine eggs, oil and buttermilk in separate bowl, then whisk to blend. Combine remaining dry ingredients, then stir well to ensure sugar is dispersed in flour.

  • 3.

    Once chocolate mixture has cooled to the touch, add egg mixture and blend well using a hand mixer. Add dry ingredients to wet mix, and again mix until well combined and lump free. Divide mixture between cake tins. Bake for about 50min until a wooden skewer comes out dry. Set aside to cool.

  • 4.

    For the chocolate ganache, chop the chocolate into fine chunks (or blitz through a food processor)

  • 5.

    Bring cream to a rolling boil, then pour over chopped chocolate – leave to sit for a few minutes, then gently stir until smooth and lump free. Set aside to cool – the ideal consistency should be that of soft peanut butter To assemble, start sculpting pterodactyl out of fondant (using tylose as required to help fondant keep its shape).

  • 6.

    Once cakes are cool to the touch / room temp, trim cakes to about 3-4cm in height. Evenly spread about 1cm of ganache over the layer of cake. Repeat for 3 of the four layers – briefly place in fridge until the ganache starts to set, then stack layers on top of each other.

  • 7.

    Carve cake into desire egg shape and size.

  • 8.

    Crumb coat with some softened ganache, then place back in fridge to set. Cover cake with a generous amount of ganache, then smooth into an even-surface egg shape – place back into fridge to set.

  • 9.

    Roll white fondant out, then cover cake to resemble an egg.

  • 10.

    Place cake onto doweled cake board to hold it securely (allow some of the dowel to stick out the top, to hold the pterodactyl in place as well).

  • 11.

    Paint pterodactyl into desired colour. Texturize surface of egg shell – create realistic cracks along top edge. Place pterodactyl into egg (onto dowel) – shape wings as desired.

  • 12.

    Cover cake board with brown sugar to resemble sand.


This recipe has not been edited or tested by the Bake Off Food Department.

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