White Chocolate Mud Cake Recipe
Ingredients
- 375g of good white chocolate
- 180g of chopped butter
- 250ml milk
- 165g caster sugar
- 2 tsp. vanilla essence
- 2 large eggs
- 100g self-raising flour
- 150g plain flour
Directions
1. Preheat oven to 160°C. Prepare 8” cake pan with non-stick spray and baking paper
2. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
3. Add vanilla and eggs to chocolate mixture and stir until well combined.
4. Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
5. Repeat with another cup of the chocolate mixture.
6. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
7. Pour mixture into pan and bake in preheated oven for 60-70 mins or until a flat blade knife comes out almost clean. Stand cake for 10 mins before turning onto a wire rack to cool.
Very yummy with white chocolate ganache or even tastier with Caramel Ganache!
Enjoy :)
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
22 Comments
Hi Raewyn,
Just wondering…does this give you a 3" high cake?
Thanks
Jo
Coco Jo
Hi Jo, sure does. I usually do 3.5 -4 inch cakes though so I usually bake multple cakes at a time so I make up a few batches and divide the mix so I end up with quite tall cakes. Hope that made sense lol :) x
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
Brilliant! I have been asked to make one next month, so this has come in really handy! Thank you so much for posting this xx
'It Always Seems Impossible Until It is Done' Nelson Mandela http://www.facebook.com/CakesByFifi
Thanks Fifi – hope you like it :) xx
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
Hi there! I just want you to know that I made that cake and delivered it today. I have received a phone call to say how F A B U L O U S L Y delicious it is – she couldn’t stop raving about it!! The first thing I wanted to do was THANK you from the bottom of my heart!! I will use this recipe always. You are a true cake gem!! Many, many thanks. xx
'It Always Seems Impossible Until It is Done' Nelson Mandela http://www.facebook.com/CakesByFifi
Oh Fiona! Thanks so much for that! It’s so nerve-wracking putting your recipes out there in case people say they’re rubbish! This has been such a consistent favourite of mine so I’m glad it will now be one of yours. Have you tried the Carmel Mud yet? It’s even yummier lol! Thanks again Lovely :) xx
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
Not tried Caramel Mud but certainly will!! My husband adores caramel. I posted your link to this recipe on my Facebook page last night and a lady has asked for the American measurements. I have used my converter and come up with this: If you are happy with this I will let that lady know. Hope that helps! x
• 375g (13.2 oz) (1.6 cups) of good white chocolate
• 180g (6.34 oz) (0.76 cup) of chopped butter
• 250ml (8.8 oz) (1.05 cup) milk
• 165g (5.82 oz) (0.69 cup) caster sugar
• 2 tsp. vanilla essence
• 2 large eggs
• 100g (3.5oz) (0.42 cup) self-raising flour
• 150g (5.29 oz) (0.63 cup) plain flour
'It Always Seems Impossible Until It is Done' Nelson Mandela http://www.facebook.com/CakesByFifi
That looks great Fi, i was surprised when I originally posted the recipes that a cup measurement is different all over the world so I just went with the weights. But if that’s what it would be in the US, thanks for doing the hard work for me haha! :) x
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
Great! will send it to her then! xx my pleasure by the way … seeing as you did all the hard work in the first place :0) x
'It Always Seems Impossible Until It is Done' Nelson Mandela http://www.facebook.com/CakesByFifi
Thanks Fi….luckily it’s just a distant memory now, trying heaps of recipes and fiddling around until I was happy with them and they were consistent and most importantly fool-proof..with me being the fool in question haha! :) x
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
