Mud cakes are an amazing alternative to a traditional sponge cake. They have a longer shelf life, and are more dense than most cakes. This makes them great for multi layer cakes, 3D sculpted, or for holding up under the weight of fondant. I recently showed you guys how to make my favorite Chocolate Mud Cake, but this cake is for those who like the lighter side of dessert.
This is my White Chocolate Mud Cake, and I promise you’ll be making it for years!
The perfect accompaniment to this cake is the whipped white chocolate frosting. It’s so light, fluffy, and not too sweet. To learn how to make my whipped ganache click here.
- Preheat your oven to 325°F. Grease and flour a 9×3 inch round cake pan. Line the bottom with a round of parchment paper.
- In a saucepan, combine the butter and water over medium heat until they come to a slow boil. Remove from the head and add the chocolate, stirring until it’s completely melted. Set aside to come to room temperature.
- In a large bowl, whisk together the flour, sugar, and baking powder and make a well in the center.
- Pour in the eggs, oil, vanilla, and chocolate mixture and stir vigorously with a wooden spoon until there are no lumps.
- Pour the batter into the pan, place on a rimmed baking sheet to catch any drips, and bake until a skewer inserted into the center comes out clean, about 1 ½ hours. If the cake is browning too much on top, cover with some foil about halfway through baking.
- Allow the cake to completely cool in the pan before removing.
- Repeat previous steps to make a second mudcake.
- Once your mudcake is cool, use a serrated edge knife to trim off the thin outermost layer of the cake. Then, cut your cake in half. Do this with the second mudcake, as well.
- Smear some white ganache frosting onto your cake board. Then, place one of your four layers of cake on the board. Add ganache to the top of your first layer of cake, and then place another layer of cake on top of it. Do this until you reach the top of the cake. Do not frost the very top of the cake. Transfer to the fridge for 15 minutes.
- Remove your cake from the fridge, and spread ganache over the entire outside of the cake.Use a cake scraper to scrape back the ganache so that it creates an even coat. Use an offset spatula at the top of the cake to make everything nice and even.
- Decorate with more white chocolate! Cut white chocolate bars into triangular shapes, and add other triangular candies to really make you cake stand out. For chocolate decorating tips click here.
MMM white chocolate! 😍
For the full printable recipe click here: http://bit.ly/2iapdF6
What You’ll Need:
- 2 sticks plus 5 tablespoons (10.5 ounces) salted butter
- 1 cup water
- 10.5 ounces white chocolate, chopped or broken
- 3 ⅔ cups (450g) all-purpose flour
- 2 cups (400g) superfine sugar
- 3 ½ teaspoons baking powder
- 4 extra large eggs, lightly beaten (room temperature is best)
- 2 tablespoons plus 1 teaspoon vegetable oil
- 2 teaspoons vanilla extract (or the seeds from 1 vanilla bean pod)
- Whipped white chocolate ganache
- 9 inch round baking tin
- Medium pot
- Offset spatula
- Wooden spoon
- Cake scraper / Metal ruler
- Parchment Paper
- Cooling Rack
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