Saturday, 25 July 2015

White chocolate mud cake

Every baker needs a go to chocolate mud cake recipe. Mine is the decadent chocolate cake that has never once let me down. But what about white chocolate? Well, I think I've found it. I've made this white chocolate mud cake twice now and it's worked perfectly both times. It's super easy and made by hand - you don't even need a cake mixer.

I decorated this cake as a surprise present for my friend's 40th birthday today. There is a layer of passionfruit buttercream hiding beneath the fondant. Her delighted reaction to the inside and outside of the cake confirmed that I'm onto a winner with this recipe.

White chocolate mud cake

  • 250 g butter, chopped
  • 200 g white chocolate, broken into pieces
  • 1 1/2 cups (330 g) sugar or caster sugar
  • 1 cup milk
  • 1 cup (140 g) self raising flour
  • 1 3/4 cups (245 g) plain flour
  • 2 eggs, lightly beaten
  • 1 t vanilla essence
  1. Preheat oven to 160°C. Lightly grease and line a 20 cm cake pan.
  2. Melt together butter, white chocolate, sugar and milk in a medium sized saucepan over a low heat. Keep gently stirring to combine but do not let the mixture boil.
  3. Sift flours together and blend in chocolate mixture with combined eggs and vanilla essence.
  4. Pour into pan. Bake for 1 1/4 - 1 1/2 hours until cooked when tested. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
  5. Frost with buttercream frosting or white chocolate ganache. Decorate with white chocolate curls or fondant.

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