White Chocolate Mud Cake
A community recipe by oOoOLivOoOoNot tested or verified by Nigella.com
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Preheat oven to moderately slow (170C). Grease deep 20cm-round cake pan; line base and side with baking paper. Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours then essence and egg; poor mixture into prepared pan. Cover loosely with foil, bake for 1 hour. Discard foil, stand cake in pan for 10 minutes then turn onto a wire rack; turn top-side up to cool. Place cake on serving plate, spread all over with white chocolate ganache. White Chocolate Ganache: Bring cream to a boil in a small saucepan; pour over chocolate in a small bowl, stir with a wooden spoon until chocolate melts. Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
Introduction
This Cake is extremely moist and very rich...almost melts in your mouth you could say [:
Ingredients
Serves: 12
For the Cake
- 9 ounces chopped butter
- 5 ounces chopped white chocolate
- 16 ounces superfine sugar
- 1 cup milk
- 8 ounces all-purpose flour
- 3 ounces self-rising flour
- 1 teaspoon vanilla essence (or extract)
- 2 lightly beaten eggs
For the White Chocolate Ganache
- ½ cup cream
- 11 ounces chopped white chocolate
Method
White Chocolate Mud Cake is a community recipe submitted by oOoOLivOoOo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This Cake was sourced from * The Australian Woman's Weekly: Chocolate Cakes* It can be difficult to determine if this cake is cooked. The best guide is to follow the baking times provided, plus the crust on the finished cake should feel thick and sugary. The un-iced cake will keep up to one week in an airtight container at room temperature. The iced cake will also keep up for one week in an airtight container but in the refrigerator.
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What 9 Others have said
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Posted by alana14 on 14th August 2011
Show more commentsGreat recipe. Need to cook for about 1hr30 to 1hr45. I also used 1/2 cup less sugar and only 200g chocolate for the icing and added a passion fruit to icing. It was delicious. Making this cake again. Not overly sweet but still very decadent.
I made this the other night and accidentally mis-read the instructions as 2 cake pans. Having split the cake mix into the two pans it cooked exactly to the time/temperature stated and came out perfectly. Having realised my mistake, to correct it, I just added some of the ganache to the middle (as you would jam/cream), put the cakes together and covered all over with the rest of the ganache. It was delicious. Think I might make that mistake again????
This receipe sounds very good. In our place self raising flour is not available hence I have to do something to compensate it. Shall I put plain flour in place of it . If so what is the quantity of baking powder to be used.Please suggest I made Nutella cake so many time and it came out really well Regards Rajasree
I agree that an hour is nowhere near long enough cooking time for this cake. I baked it at the required temperature for 80 mins, then removed the foil until it browned on top, then replaced the foil and checked it until a skewer came out clean, about another 15 mins. A very sweet but delicious, easy to prepare cake. Kids will love it!
I have yet to cut into the cake, but I have my fingers crossed that it is as moist in texture as people are describing it to be. Is the foil really necessary? I ended up removing the foil after about 40 minutes as the cake looked like an omelette and was cooking slowly. I grew impatient :-op I enjoyed making this recipe though (:
Tudm - I had that same issue with the crust forming on top. I suppose that is normal with any recipe that has melted choc in it as the same thing happens with chocolate brownie (:
Baked for 1hr and 50min before baked through, and due to the fact that I had to check constantly after an hour, the cake was very cloddy and also baked a crust on the outside because of the extended baking time. The taste was good though.
Pure indulgent filth. Disappears very quickly when I make it!
this cake has gone totally to plan, smells lovely and was very easy to make, i think the only hard point about it is wondering how to decorate this for my daughter birthday who is a huge fan of white chocolate. the only bad comment i would say is that it does need a little longer in the oven than an hour, as my cake was still wobbly in the middle. other than that i would really recommend this. sets ya taste buds a watering