White Chocolate Mud Cake
Easy to make white chocolate mud cake, with white chocolate frosting.
Ingredients
White Chocolate Ganache Buttercream
- 840 g white cooking chocolate see notes
- 60 g unsalted butter
- 60 g glucose syrup corn syrup
- 250 g heavy cream whipping cream
- 400 g unsalted butter softened
White Chocolate Mud Cake
- 275 g milk full fat
- 400 g white cooking chocolate see notes
- 80 g unsalted butter cut into cubes
- 145 g sour cream mix to loosen before using
- 22 g vegetable oil can use canola oil
- 2 tsp vanilla extract
- 250 g all-purpose flour plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs 55g each
- 195 g caster sugar / superfine sugar
White Chocolate Curls
- 1 block white cooking chocolate see notes
Instructions
White Chocolate Ganache Buttercream
- Microwave method - Add the white chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
- Double boiler method - Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.
- To set - Directly cover the ganache with plastic wrap so that it doesn’t form a skin and set aside to set at room temperature. It will be firm to touch but slightly soft when fully set.
- Softening the ganache (to do right before frosting) - Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.
- Finish buttercream - Add the softened butter to the bowl with softened ganache and use a handheld electric beater or stand mixer with a paddle attachment to whip together on medium high speed for 5 minutes. Stop the mixer and scrape down the bowl using a spatula. Beat again on medium high speed for a couple more minutes until evenly mixed. Then turn the mixer down to medium low speed and beat for 5 minutes. This low speed will give you ultra soft frosting.
White Chocolate Mud Cake
- Preheat a fan-forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil or brush with melted butter and line the bottoms with baking paper.
- Heat the chocolate, milk and butter - Add the milk, white chocolate and butter to a heat proof jug and microwave for 2 minutes. Use a whisk or spoon to mix until chocolate and butter are fully melted. You can also do this in a heat proof bowl over a double boiler.
- Add remaining wet ingredients - add the sour cream, vegetable oil and vanilla extract and whisk to combine. Set aside.
- Combine dry ingredients - Add the flour, baking powder and salt to a small mixing bowl and use a whisk to combine.
- Beat the eggs - Add the eggs to a large mixing bowl and use an electric mixer to beat until frothy. This can also be done in a stand mixer with a whisk attachment. While the mixer is on high speed begin slowly adding the sugar. This should take about a minute. Once it’s all in there, continue beating on high speed for about 6 minutes until it’s pale and thick and tripled in size.
- Add dry ingredients to egg mixture - Add the dry ingredients to the eggs and use a spatula to fold through until no dry ingredients are showing taking care to scrape from the bottom where the dry ingredients like to hide.
- Add chocolate mixture - Add 1/2 of the chocolate mixture. Use the spatula or whisk to gently fold through. Add the remaining chocolate mixture and fold through until the mixture is well combined and even in texture. It will be thin, with a little volume and fall out of the bowl into the cake pans in a thin ribbon.
- To finish the batter - Add 1/2 of the white chocolate mixture and all of the oil and vanilla extract. Use the spatula or whisk to gently fold through. Add the remaining white chocolate mixture and fold through until the mixture is well combined and even in texture. This batter is very thin but still has a little volume and will fall out of the bowl into the cake pans in a thin ribbon.
- Bake - Split the batter between the two baking tins and bake both cakes in the middle rack for 40 minutes. Once baked, allow to cool in the cake tin until warm, then gently run a knife around the inside edge of the cake to loosen. Allow to cool completely on a cooling rack.
White Chocolate Curls
- Soften the chocolate - place the chocolate bar on a heatproof plate and microwave for 10 seconds. You don’t want to melt the chocolate; you just want to slightly soften it.
- Shave - use a vegetable peeler to peel away curls of white chocolate over a baking tray. Pop them in the fridge to chill them for about 20 minutes. This will make them easier to handle when putting them on the sides of the frosted cake.
To Decorate
- Trim the cakes - Use a large, serrated knife or cake leveler to trim each cake in half, giving you 4 cake layers. If the top of your cake baked in a dome shape, trim some of it away to level it so it’s flat before trimming the cake in half.
- To layer the cake - Add some frosting to your serving plate and use an offset spatula to spread around. Add your first layer of cake and then add about 1/2 cup of frosting. Spread the frosting around evenly before adding the next layer of cake until all layers are on.
- To cover the cake - Frost the outside of your cake using the rest of the frosting. No need for it to look perfect. We want luscious waves of frosting. Finish by adding the chocolate curls on the sides. This is a messy process so having a baking tray underneath the cake to catch the chocolate curls can make things easier.
Notes
White Cooking Chocolate - I used white cooking chocolate for this recipe. Specifically, the Nestle cooking buttons for the cake which are designed to be easily melted and used for baking and desserts. They can be found in the baking isle of your supermarket.
Vanilla - I have a great recipe for Vanilla Extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Block of White Cooking Chocolate - For the chocolate curls I used the Nestle Plaistow Chocolate Baking Block.
Storage - this cake can be stored in an airtight container for up to three days.
Nutrition - is an approximate and is based on per slice. This cake yields 12 generous sized slices.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:878kcal | Carbohydrates:76g | Protein:9g | Fat:61g | Saturated Fat:38g | Polyunsaturated Fat:2g | Monounsaturated Fat:17g | Trans Fat:1g | Cholesterol:149mg | Sodium:217mg | Potassium:311mg | Fiber:1g | Sugar:61g | Vitamin A:1229IU | Vitamin C:1mg | Calcium:232mg | Iron:1mg
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