| 1 | hi does anyone have a white choc mudcake recipe ? i really want to make one with raspberrys for my daugters birthday on tuesday ,or something not chocolate ?? thanks trader125 - 2010-11-12 21:08:00 |
| 2 | WHITE CHOC MUD CAKE
180g white eating chocolate, chopped
350g unsalted butter, chopped
2â…” cups (590g) castor sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
â…” cup (100g) self raising flour
1 tsp vanilla extract
3 eggs
WHITE CHOCOLATE GANACHE
¾ cup (180ml) cream
540g white eating chocolate
Preheat oven to 160°C (140°C fan forced)
Grease a 22cm round deep pan, line the base and side with baking paper.
Combine the butter, chocolate, sugar and milk in a large saucepan; stir over a low heat until smooth. Pour mixture into a large bowl and cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into the pan and bake for about 1hour 45min.
Meanwhile bring the cream to the boil in a medium saucepan, remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally for about 30 minutes or until thick and spreadable. Spread the ganache over the cake.
I guess you could stir VERY well drained frozen Raspberries through before baking. Goodluck. chicco2 - 2010-11-12 22:03:00 |
| 3 | Here's my white chocolate mud cake recipe... it is my favourite cake! I also sell it, so it's a tried and true recipe. |
| 4 | tortenz wrote:
Here's my white chocolate mud cake recipe... it is my favourite cake! I also sell it, so it's a tried and true recipe. ?? unco12 - 2010-11-13 15:35:00 |
| 5 | This message was deleted. elliehen - 2010-11-13 17:54:00 |
| 6 | tortenz wrote:
Here's my white chocolate mud cake recipe... it is my favourite cake! I also sell it, so it's a tried and true recipe. Please. gardie - 2010-11-13 18:29:00 |
| 7 | This is a tried and true favourite of ours from Taste Magazine.
http://www.taste.com.au/recipes/20390/citrus+mud+cakecake
Variations include:
leave out the citrus for plain white chocolate mudcake
replace 1/2 cup of the milk with Baileys (yum)
You can swirl some frozen raspberries through the batter- just toss them in a little flour first- stops them sinking.
You can also make a puree, 1 box (10 oz ) frozen raspberries, 2 tbsp sugar, 2 tsp cornflour, 1/2 cup water.
Put all in saucepan, bring to boil then simmer for about 5 mins. Strain to remove pips. Leave to cool, will thicken up slightly.
Don't be rough when you swirl it or you will loose the definition and end up with pink batter! motgirl - 2010-11-13 19:00:00 |
| 8 | Another one for you: Planet Cake White Chocolate MudcakePreparation Time: 15 minutes Size: 8 inch round cake
Total cooking Time: 1 hour 50 minutes approximate
Makes: 1 INGREDIENTS equal best results at room temperature 250g unsalted butter
250g white chocolate couverture
220ml water
1 1/2 cups caster sugar
2 cups plain flour
1 cup self-raising flour
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 teaspoon sea salt, finely crushed METHOD 1. Preheat fan forced oven at 160c. Place butter and water in a saucepan over medium heat stirring until melted, turn off heat and add chocolate stir until even and well combined.
2. Sift flours together into a bowl add sugar and salt mix till even and make a well in the center.
3. Pour into the center chocolate mixture, vanilla and eggs. With a wooden spoon blend until even and well combined.
4. Pour into greased and lined with baking paper 8 inch round cake tin.
5. Bake at 160c for 1 hour and 50 minutes or until cakes is golden on top and skewer comes out clean when inserted in the middle. Remove from oven and allow to cool on cake rack in the tin before removing from tin. Store in air tight container. motgirl - 2010-11-13 19:02:00 |
| 9 | from an old thread. Here's mine, it's delicious! http://tortenz.wordpress.com/2010/10/02/chocolate-mud-cake/
Quote tortenz (83 ) 10:42 am, Tue 2 Nov #4 margyr - 2010-11-13 19:12:00 |
| 10 | Thanks so much everyone , will make a nice change trader125 - 2010-11-13 20:43:00 |
| 11 | This message was deleted. elliehen - 2010-11-13 22:25:00 |
| 12 | Thanks elliehen... obviously 'copy and paste' isn't where my talent lies! Here's the link anywhere, so you can see a pic... not my most favourite decorated cake, but the deliciousness makes up for it http://tortenz.wordpress.com/2010/09/22/white-chocolate-mud-
cake/ (nearly forgot to paste it again!!) |
| 13 | ^^ fab cooking blog ..ta :) bev00 - 2011-11-13 23:04:00 |
| 14 | Here's a pic of a finished cake from my recipe above, I also added some frozen mixed berries to the mixture. It was delish.
http://images.trademe.co.nz/photoserver/40/194356040_full.jp
g Edited by chicco2 at 6:22 am, Mon 14 Nov chicco2 - 2011-11-14 06:21:00 |
| 15 | That looks great chicco, how did you do the white chocolate around the edge? Do you cut it before it is quite set? scout_6001 - 2011-11-14 10:13:00 |
| 16 | Hi scout_6001. I cut a strip of baking paper the desired height, lay i on the bench and pour a thin layer of melted choc on it then spread it. Wait a few mins then pour over a second thicker layer. wait til nearly set then cut into slabs lift, then cut the top angle shape. Messy but fun and a great look. chicco2 - 2011-11-14 22:33:00 |
| 17 | Thanks chicco, I am going to make it for Christmas lunch, thanks for the idea and the recipe. scout_6001 - 2011-11-15 07:17:00 |
| 18 | chocolate mud cake is a keeper .. bev00 - 2012-11-14 22:58:00 |
| 19 | I made this one for my daughter's 18th and it was very successful: 250g butter,chopped
150g white cooking chocolate chopped
440g caster sugar
250ml plain flour
75g self-rasing flour
1 teaspoon vanilla essence
2 eggs,beaten lightly
250ml milk
White chocolate ganache
125ml cream
300g white cooking chocolate chopped Preheat oven to moderately slow.Grease deep 20cm-round cake pan; lin base and side with baking paper.
Combin butter, chocolate, sugar and milk in medium sascepan;using wooden spoon, stit over low heat,without boiling,until smooth.Transfer mixture to large bowl; cool 15 minutes.
Whisk in flours then essence and egg;pour mixture into prepared pan.
Bake in moderately slow oven 1 hour. Cover pan loosely with foil; bake about 1 hour.Discard foil, stand cake in pan 10 miutes then turn onto wire rack; turn top- side up to cool.
Place cake on serving plaste, spread all over with white chocolate ganache.
White chocolate ganache Bring cream to a boil in small sucepan; pour ovre chocolate in small bowl, stir with wooden spoon until chocolate melts.Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency. sarahb5 - 2012-11-15 17:11:00 |
| 20 | sarahb5 do you bake your cake for 1 hr in total or 1hr, then put foil over top and bake for another 1hr. Thanks freds69 - 2012-11-16 13:06:00 |
| 21 | freds69 wrote:
sarahb5 do you bake your cake for 1 hr in total or 1hr, then put foil over top and bake for another 1hr. Thanks
I can't remember now - it's 3 years ago - I don't think I would've cooked it for 2 hours though so probably just an hour with foil over the top although it says moderately slow oven so maybe an hour uncovered and then I think the inside still wasn't cooked (it's quite a deep and dense cake) covered with foil. Edited by sarahb5 at 1:25 pm, Fri 16 Nov sarahb5 - 2012-11-16 13:24:00 |
| 22 | who can resest mudcake? Not i .. bev00 - 2013-11-17 01:00:00 |
| 23 | chicco2 wrote:
WHITE CHOC MUD CAKE
180g white eating chocolate, chopped
350g unsalted butter, chopped
2â…” cups (590g) castor sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
â…” cup (100g) self raising flour
1 tsp vanilla extract
3 eggs
WHITE CHOCOLATE GANACHE
¾ cup (180ml) cream
540g white eating chocolate
Preheat oven to 160°C (140°C fan forced)
Grease a 22cm round deep pan, line the base and side with baking paper.
Combine the butter, chocolate, sugar and milk in a large saucepan; stir over a low heat until smooth. Pour mixture into a large bowl and cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into the pan and bake for about 1hour 45min.
Meanwhile bring the cream to the boil in a medium saucepan, remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally for about 30 minutes or until thick and spreadable. Spread the ganache over the cake.
I guess you could stir VERY well drained frozen Raspberries through before baking. Goodluck. Does it freeze? catlover28 - 2013-11-19 11:03:00 |
| 24 | saving from the abyss bev00 - 2014-11-19 23:59:00 |
| 25 | catlover28 wrote:
Does it freeze? Yes perfectly fine to freeze. bev00 - 2015-11-19 23:02:00 |
| 26 | Which white chocolate is the best? :) |
| 27 | bump bev00 - 2016-11-20 23:30:00 |
| 28 | bump bev00 - 2017-11-20 23:24:00 |
| 29 | chicco2 wrote:
WHITE CHOC MUD CAKE
180g white eating chocolate, chopped
350g unsalted butter, chopped
2â…” cups (590g) castor sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
â…” cup (100g) self raising flour
1 tsp vanilla extract
3 eggs
WHITE CHOCOLATE GANACHE
¾ cup (180ml) cream
540g white eating chocolate
Preheat oven to 160°C (140°C fan forced)
Grease a 22cm round deep pan, line the base and side with baking paper.
Combine the butter, chocolate, sugar and milk in a large saucepan; stir over a low heat until smooth. Pour mixture into a large bowl and cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into the pan and bake for about 1hour 45min.
Meanwhile bring the cream to the boil in a medium saucepan, remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally for about 30 minutes or until thick and spreadable. Spread the ganache over the cake.
I guess you could stir VERY well drained frozen Raspberries through before baking. Goodluck.
I have made this one a couple of times - its very rich but nice and firm for frosting. You could use freeze dried raspberries in it. sarahb5 - 2017-11-21 12:49:00 |
| 30 | ** bump ** |
| 31 | bump bev00 - 2019-11-14 20:50:00 |
| 32 | great timing, my MILs birthday end of the month, and she loves white choc -but, can it be made gluten free? kay34 - 2019-11-19 20:37:00 |
