White Chocolate Mud Cake Food

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.

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.

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.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

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!

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.