I have never baked a mud cake before but I've sampled lots this year. ;-) Actually, I'm not even certain what makes it a mud cake apart from being richer and containing lots of actual chocolate and butter. It is my sister-in-law's birthday today so I have made her a birthday cake and also get to try another new recipe. The original recipe called for a 16 cm round cake tin; I tried using one that was 19 cm but saw that it was in danger of overflowing, so reverted to a standard 23 cm round tin instead.
Raspberry and white chocolate mud cake
Ingredients
- 300 g plain flour
- 3/4 teaspoon baking powder
- 450 g caster sugar
- 250 g butter
- 150 g white chocolate buttons
- 250 ml milk
- 2 eggs
- 1 tsp vanilla essence
- 150 g frozen raspberries
White chocolate ganache
- 600 g white chocolate (buttons)
- 250 ml cream
Method
- Preheat the oven to 160°C. Line the base and sides of a 23 cm round cake tin with baking paper.
- Sift the flour and baking powder together into a bowl. Melt the sugar, butter, chocolate and milk together in a separate bowl in the microwave. Stir until smooth. Pour into dry ingredients and mix well with a whisk. Add the eggs and vanilla and stir to just combine - do not over-beat. Gently stir through the raspberries.
- Spoon mixture into prepared tin and bake for 1 1/2 hours, or until cake is soft but cooked in the centre. Place on a wire rack and allow to cool in the tin overnight.
- When cold, remove from the tin. Peel off the baking paper and place on a cake board.
- Make white chocolate ganache: Melt the chocolate and cream together over a saucepan of gently simmering water or in the microwave on low power. Stir to combine and set aside to cool before use.
- When thickened and cool, use a palette knife to spread ganache all over the cake.
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Raspberry and white chocolate mud cake with white chocolate ganache |
1 comment:
I also haven't made a mud cake. I always thought they had to to be really chunky with nuts and kind of dense and fudgy. That's how the one I tasted was like.
I think your raspberry and white chocolate flavours are way better for a mud cake. sounds yummy!
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