The Ultimate White Chocolate Mud Cake Food

WHITE CHOCOLATE MUD CAKE

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.

ULTIMATE WHITE CHOCOLATE PASSIONFRUIT MUDCAKE

Steps:

• Cake:.
• Preheat oven to 150 °.
• Place first four ingredients in a saucepan over a low heat and stir until all ingredients are melted and combined. Take off heat and leave to cool for 10 minutes.
• Sift both flours together and add to cooled chocolate mixture, beat gently.
• Stir in eggs, sweetened condensed milk and passonfruit syrup.
• Pour the mixture into a deep round dish (20-22cm is ideal) and cook for 1 hourish - cooking times can vary greatly between ovens so keep checking with a toothpick.
• Leave to cool completely before turning out.
• Poke holes in cake with a skewer/toothpick and pour over 50ml of passionfruit through a sieve, leave to sit for an hour or so.
• Ice with ganache (see below).
• Ganache:.
• Using a double boiler system (a glass bowl sitting in a pot with 2 inches or so of water on a low heat works just as well) pour cream into the bowl and heat on a low temperature for 5 minutes.
• While waiting for cream to heat, grate chocolate as this speeds up the melting process once in the cream.
• Once cream is heated add grated chocolate and stir until melted and slightly thickened.
• Take off heat - add passionfruit/syrup. Leave to cool for 15 mins (at least) before putting on cake. I find that once it fully cools it goes thick very quickly so it is best to work quickly once you see this happening. To speed up the process you could put it in the fridge but I find this sometimes takes the glossy look away from the ganache.
• Enjoy!

THE ULTIMATE WHITE CHOCOLATE MUD CAKE

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.

MAGIC CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
• Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
• Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
• Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
• Pour remaining milk over the cake.
• Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.

WHITE CHOCOLATE MUD CAKE WITH FROSTING

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.