WHITE CHOCOLATE MUD CAKE
Make and share this White Chocolate Mud Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
- Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
- Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
- To make icing cream butter, blend in remaining ingredients.
Nutrition Facts : Calories 737.3, Fat 42.4, SaturatedFat 26.1, Cholesterol 125.8, Sodium 470.4, Carbohydrate 84.4, Fiber 1, Sugar 58.1, Protein 7
WHITE CHOCOLATE MUD CAKE WITH FROSTING
Subtle flavour but very nice and moist. Made my wedding cake from this recipe. Freezes well with or without icing. Muffins can also be made from this mixture. It will make 24 regular muffins and 48 mini muffins. I bake the regular muffins for 30=35 minutes, and the mini muffins for 10-15 minutes.
Provided by mortarandpestle
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Prehead oven to 160C (145C fan forced). Grease a 20cm square cake pan and line with paper.
- Place chocolate, butter, milk and sugar in a large saucepan over a low heat, stirring occasionally.
- Remove from heat when chocolate and butter have melted, and stir mixture well until completely smooth. Allow mix to cool at room temp for 15 minutes.
- Add vanilla and eggs to chocolate mixture and stir until well combined.
- Sift flours together into a large bowl.
- Add 1 cup of the chocolate mixture slowly and stir until a paste forms. Repeat until chocolate mixture has all been mixed in . The gradual method of combining wet and dry ingredients helps prevent lumps.
- Pour mixture into prepared pan. Bake for about 70 minutes. When the cake is ready a skewer inserted into the cake should come out clean.
- Cool on wire rack.
- To make the icing - beat the butter with an electric mixer until it becomes lighter and flufflier. Add the vanilla and then gradually add icing sugar. Beat until light and fluffy.
- Melt the chocolate in the microwave or over a double boiler for 2-3 minutes, set aside to cool for 5 minutes.
- Pour chocolate into icing mixture and beat until well combined.
- Pipe or spread icing on the cake.
THE ULTIMATE WHITE CHOCOLATE MUD CAKE
I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.
Provided by Aleigha Nicole
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ovem to 175°C
- Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
- Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
- Pour into a greased and base lined 20cm round spring-form cake tin.
- Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
- Cool cake until it is ready to be iced. While doing this make the icing and sauce.
- ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
- Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
- Place cake on a serving plate and spread with white chocolate icing.
- RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
- Add sugar and cornstarch.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer 2 minutes.
- Push through a strainer & Cool down.
- Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8
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