White Chocolate Mud Cake

 

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Looking for a Father’s Day Showstopper?  Here’s just the cake – a White Chocolate Mud Cake with white chocolate frosting wrapped with a chocolate collar and topped with fresh juicy British strawberries!

A big thank you goes to Jess Taylor who inspired me over on facebook to create this this week, and whilst my Dad doesn’t have a sweet tooth so won’t appreciate a big slice, he has been in the kitchen with me whilst I made it.  No, not wielding a spatula but fitting me a brand new kitchen window!

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Yay for Dads, and yay for being able to see out of the window!

Let’s get on with this cake then…

Ingredients:

Cake

190g butter

200g white chocolate

140ml water

110g self raising flour

150g plain flour

¼ tsp bicarbonate of soda

425g caster sugar

3 eggs, large

2 tbsps vegetable/sunflower oil

90ml milk

1 tsp vinegar (malt/cider or white wine)

White Chocolate Frosting

175g butter, softened

350g icing sugar

150g white chocolate, melted

3 tbsps double cream

Chocolate Collar

250g white chocolate, melted

Decoration

500g strawberries

50g white chocolate, melted

Makes 1 x 8” Cake

 

Some cakes are deceiving, the top of this cake looks odd when it’s baked, it forms a sort of papery crust on the top, but slice it off to reveal the moistest white chocolate mud cake underneath you’ve ever tasted.  The darker crust is syrupy and sticky once it’s fully cooled,  it is 100% delicious.  Well, it wouldn’t make it here if it wasn’t!

Grease and line the base and sides of an 8” tin.  You want the paper to protrude from the top of the tin about 2cm.

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Preheat the oven to 140c (fan)/160c/Gas Mark 2-3

Measure the milk into a jug and add the vinegar.  This is just a replacement for buttermilk which I find difficult to get hold of, not least because you need to shop for it in advance for which I’m never that organised.  Use buttermilk if you’d prefer but the milk/vinegar combo always works a treat.  Set it to one side for now.

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Put the butter, chocolate and water in a pan.  Yes, I know it may seem a little strange.  Heat it gently until the butter and chocolate melt and stir it until the mixture is even.

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In a large bowl mix together the flours, bicarbonate of soda and caster sugar.

To the milk/vinegar mix add the oil and the eggs and whisk together.

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Make a well in the dry ingredients in the bowl, pour in the chocolate mixture from the pan and the milk/eggs liquid.

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Mix it together until there aren’t any lumps.

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Into the tin.

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Bake it in the oven for 1 hour 35 minutes,  check it with a skewer – it should come out clean, if not for a few sticky crumbs.

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Let it cool fully in the tin.  Once it’s completely cooled wrap the top in clingfilm and chill it in the fridge for 1 hour.  The chilling makes it much easier to split and level.

Make the frosting whilst you’re waiting for it.  Beat together the butter and icing sugar until it’s super light and fluffy.

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Add the melted white chocolate and the double cream and beat it up again.

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Once the cake has chilled turn it out of the tin and remove the paper.  Using a sharp serrated knife trim the top off the cake and turn it over so that the base is now the top.

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Split the cake into half, scoring a line all the way around it with the knife before cutting into the centre – that will keep you on track and stop you cutting on a slope.

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Spread a good layer of frosting over the middle and sandwich the two back together.

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Run a palette knife around the middle to sort out any bulgy bits!

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Whack on a good layer on the top and roughly level – it will be covered with strawberries so it doesn’t need to be perfect.

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Now work your way around the sides coating it with buttercream.  Running the palette knife around the cake the even as much as possible.

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Now go back to the top edge and neaten up the very edge, knocking it back in over the top.

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Back in the fridge it goes, just for 30 minutes for the buttercream to firm up.

Time to prep for the chocolate collar.   The steps are in their own post – you’ll find the full instructions here - How to Make a Chocolate Collar.

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Chocolate collar done, set out the larger of the strawberries on a sheet of baking paper.

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Melt 50g of chocolate and drizzle over the strawberries.  If they’re cold from the fridge the chocolate drizzle will set off pretty quickly.

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Position them over the top of the cake and then fill in the spaces with the remaining undrizzled strawberries.

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 One fantastic White Chocolate Mud Cake just right for a Celebration!

Ruth Clemens, Baker Extraordinaire

Meet me down the aisles of The Pink Whisk Shop – for all sorts of cake decorating and baking delights!

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41 Responses to White Chocolate Mud Cake

  1. Wow what an impressive cake! But I love the simple art of white chocolate drizzled over those stawberries. Enjoy that window!

  2. Chris Bogin says:

    Looks awesome Ruth! Will definitely give it a go myself.

  3. Nicola says:

    This looks just amazing..I think I’ll give this a go for my Birthday this weekend!

  4. Dom says:

    simply beautiful… going to have to try the chocolate collar thingy too… x

  5. Louise says:

    Recipe looks perfect,
    I was looking for a goood white choc cake and luckily found this, great timing!
    Its in the oven as we speak!

    Fingers crossed!

    X

  6. Ruth says:

    Hi Ruth, so looking forward to making this :-) i was just wondering out of interest what percentage milk solids is the white chocolate you’ve used for this? Mine is 30%.

  7. Carrie Kintore says:

    I couldn’t get a nice drizzle over my straws with the white choc it was quite gloopy! What did I do wrong or was it maybe just my choc. It was Tesco finest white coking choc?

    • Its either that the chocolate is too cool or has been overheated both of which would make the choc thicken too much. Keep a close eye on it when melted and it should be nicely liquid before you use it to drizzle xx

  8. Nicola Richardson (@nicolacupcake) says:

    Excellent this is a perfect recipe for my Birthday cake next week :-)

  9. Liana says:

    I’m definitely going to try this cake out – white chocolate mud cake always looks a but ‘underdone’ to me but I think it’s because we’re used to sponge cakes being light and airy. This looks delicious!

  10. Tandy says:

    the strawberries look absolutely stunning!

  11. Rebecca says:

    Love it! It looks so delicious! :D

  12. Pingback: White Chocolate Mud Cake | Cookie's cakes and bakes

  13. Hip Hop Shop says:

    I will love to try one of these, amazing

  14. Tracey says:

    Looks delicious!Love the white chocolate drizzled strawberries!

  15. sarah says:

    I tried out this delicious cake and even made the white chocolate collar! Sooo good Ruth thank you! Mine was also enormous, a good one if you want to feed a lot of people, but it also lasted ages. I only used half the icing though. I made a mistake on my strawberries, thinking the chocolate would harden better if they were cold…but it just sort of melted and looked messy so next time room temperature. I used sprinkles instead and it looked great. Love your blog!

  16. minimoo says:

    As an confident baker sadly, it didnt work for me, the texture wasnt pleasant and seemed oily and rubbery, couldnt taste the chocolate either. Decided to opt back to a moist vanilla cake as it was for a wedding cake. Think white chocolate just doesnt work for baking sponges.

  17. RobH says:

    Mine came out pretty well but I think I overcooked it – some crumbs came out on the skewer so I put it in for another 10 minutes, not thinking that a mud cake is supposed to be a bit gooey! Also tried making the chocolate collar this weekend on the hottest stay of the year so it was a bit wobbly and didn’t have your nice flat sides. Did you smooth down the collar afterward?

    • No the collar was as it was – the double paper will help to stop it creasing underneath when you’re spreading the chocolate. Hot days and chocolate always end in disaster for me! x

  18. Selena Y says:

    Can you use milk instead of double cream for the white chocolate frosting? Can’t get double cream in Canada and would buy a carton of some sort of cream just to use 3 tbsps….so is it possible to use milk instead?

  19. Selena Y says:

    Can you use a non-stick pan? Do you still need to line it?

  20. Shelley Ingram says:

    I’ve been asked for a white chocolate mud cake for a child’s birthday, it will be fondant iced, will this last as a normal fondant iced sponge would if kept properly?

  21. Niamh Mcevoy says:

    Have just found your page…..omg your great….gonna try the giant cupcake and chocolate shell….got a tin yesterday. By the way you should’ve won the great British bake off….

  22. Helen says:

    On the second attempt of this cake. Mine seems to keep sinking in the middle! the 2nd attempt is in the oven as we speak. Why would it be dipping in the middle so much?

  23. Leanne says:

    I love the look of this cake, I’m attempting it for my in laws ruby wedding party. I wanted to make it two tier to make sure there’s enough to go round. I think I’m using a 5 inch tin. Do you have any suggestions on how long to bake it for in the smaller tin?
    Thanks x

  24. marie-anne says:

    Looks sooooooo good!
    I’m gonna try it for sure.

    But that’s a lot of sugar!!! Do you think it wouldn’t make it with less sugar?

  25. Lee Langridge says:

    How long will the cake last once its out of the oven before icing? I do not have the time to make it all at once, and I am hoping the cake will stay moist and fresh for 2 days so i can make tonight and then start the decorating process friday.

  26. Pingback: White Chocolate Mud Cake | A Nose for Food

  27. Pingback: White Chocolate Mud Cake | A Nose for Food

  28. kim trask says:

    Hi there, I made this cake a year ago for a friends birthday, but they then told me that they would be away. So I put it in my freezer(uniced) and got it out recently and defrosted it and iced it to try how is was and it was just fine, ate it all.
    P.S. I’m making them a fresh one for this years birthday soon.
    Keep baking regards KIM in Normandy.

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