Best 3 The Ultimate White Chocolate Mud Cake Recipes

THE ULTIMATE CHOCOLATE MUD CAKE

The Ultimate Chocolate Mud Cake image

This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.

Provided by Chloe

Time 1h40m

Number Of Ingredients 15

Ingredients

¼ cup (63 mL) thickened (pouring) cream
¼ cup (63 mL) milk
200 g (8 oz) dark chocolate block, finely chopped
250 g (9 oz / 1 cup) unsalted butter, roughly chopped
200 g (8 oz) dark chocolate block, roughly chopped
1 cup (240 g) caster sugar
1 cup (220 g) brown sugar, lightly packed
1 tsp (3 g) instant coffee granules, optional
1 ½ cups (375 mL) milk
3 large eggs (approx. 55 g / 2 oz each)
1 tbsp (20 g) vanilla essence
1 ½ cups (225 g) plain flour
½ cup (50 g) unsweetened cocoa powder
1 tbsp (16 g) baking powder
1 tsp (5 g) salt

Steps:

Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

Nutrition Facts : Calories 581 calories, Carbohydrate 67.7 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 31.5 grams fat, Fiber 1.8 grams fiber, Protein 8.4 grams protein, SaturatedFat 18.9 grams saturated fat, ServingSize 1/12th of Cake (with Ganache), Sodium 342.2 grams sodium, Sugar 54.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.5 grams unsaturated fat

THE ULTIMATE WHITE CHOCOLATE MUD CAKE

The Ultimate White Chocolate Mud Cake image

I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.

Provided by Aleigha Nicole

Categories Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

250 g butter
200 g white chocolate
200 ml water
1 1/2 cups caster sugar
1 3/4 cups plain flour
1 cup self-rising flour
2 eggs, lightly beaten
1 teaspoon vanilla essence
125 ml cream
300 g white chocolate, chopped coarsely
4 cups raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8

ULTIMATE WHITE CHOCOLATE PASSIONFRUIT MUDCAKE

Ultimate White Chocolate Passionfruit Mudcake image

This mudcake is absolutely divine - a gooey and decadent dessert which has been served many times and always to rave reviews - and often a request for the recipe! The passion fruit adds a different dimension to the cake which enhances the flavour without taking away from the white chocolate taste. I hope you enjoy it as much as I do!

Provided by Kristie.NZ

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

250 g butter, chopped
250 g white chocolate
150 ml water
1 cup caster sugar (if using fresh passionfruit, use 1 1/4 cups sugar)
50 ml tasti passion fruit in syrup (or 50ml fresh passionfruit)
1 3/4 cups plain flour
1 cup self raising flour
2 eggs, lightly beaten
1/2 cup sweetened condensed milk
100 ml full fat cream
250 g white chocolate
130 ml 'tasti' passion fruit in sweetened syrup. fresh can also be used here however if it ends up too tart icing sugar

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!