White chocolate and a normal Chocolate MUD cake recipe

we have DD's birthday coming up and i need a recipe for a white choc and a normal chocolate mud cake... needs to be freezeable or able to be left out for a days(4/5 days)


so hit me with your best

I made this for a test run for my ds 2nd birthday - it's in August. I did a test run coz I suck at baking. However, this turned out nice and moist and we were still eating it a few days later. I stored it in the fridge in a tupperware cake keeper. That was unintentional product placement, and I'm sure ordinary cake keepers work just as well ;) Delish! I'm not sure on a white choc cake, but I'm sure you'll find one somewhere, or someone will have an idea... this is mine for the Choc Mudcake!

Chocolate Mudcake
1 spray Gold 'n' Canola Canola oil spray
2 cup plain white flour
2 tsp baking powder
1/2 cup cocoa powder
1 1/2 cup caster sugar
200 g skim plain yoghurt
3 whole whole egg, lightly beaten
1 tsp vanilla essence

Preheat oven to 160C. Spray a 20cm cake tin with oil and line base with non-stick baking paper.

Sift flour, baking powder, cocoa and sugar together in a large bowl. Beat yoghurt, eggs, essence and 1 1/4 cups or (300ml) luke warm water in a seperate bowl until smooth.

Add yoghurt mixture to dry ingredients and stir well.

Spoon mixture into prepared cake tin and bake for 35-40 minutes or until cake springs back to touch.

Turn cake out of tin straight away. Place upside down on a plate or tray and cover. Leave paper on bottom to trap moisture. This will make cake moist and dense.

This is actually a weight watchers recipe :dance: To serve 8 is a points value of 5

I have an awesome white chocolate mudcake recipe- I have trialled it for my wedding cake and it is the best i've ever tasted! I don't think i'm allowed to post a link- but if you google exclusively food white chocolate mud cake, it should come up! hopefully!

oh I just googled it and it was the top one, so give it a try. It also has the conversion of amounts of ingredients for different sizes of the cake- so you can make it in any size you want.

I am making a white chocolate cheesecake on Friday, I will post you the recipe when I get home :p

bump....

I have both a recipe for white and choc mud cake and a ganache topping if you want that too. The advantage with the white is you could add some food colouring and make it pink or purple or whatever colour you want.

I will have to post it tomorrow for you as I am at work today.

Oh also the white mud cake recipe makes awesome cupcakes much nicer like that IMO.

Nae x

naenae that would be great i dont need the ganache as i will be using fondant over it

White Choc Mud Cake

Makes 1x 22cm round cake or 1x 19cm square cake (alothought my cake tins are bigger so the cake is thinner)

Ingredients:

335g butter (unsalted is better for this recipe)
200mg white chocolate (the better the quality the nicer the taste)
2 2/3 cups caster sugar
1 1/2 cups milk
2 cups plain flour
2/3 cup of self raising flour
1 tsp vanilla essence
3 eggs

Method:

1 - Grease and line the base and sides of the cake tin with silicone paper (eg. Glad bake)

2 - In a saucepan combine the chopped butter, chocolate, sugar and milk. Stir over a low heat until the mixture has melted and everything is smooth. Pour into a bowl an dleave to cool for 15-20 min.

3 - Stir in sifted flour, essence and beaten eggs. Pour into cake tin. (I personally use the beater on low rather than stirring the cake still is quite dense but as cup cakes it seems to lighten it)

4 - Bake in a moderately slow oven (approx 160-170 degrees) for 2 hours.

5 - Cake will develop a thick sugary crust during baking; test for firmness by touching with fingers about 5 min before the end of baking time. Then test with a skewer. Continue to bake and test every 10 min until skewer comes out clean.

6 - Leave to cool in the tin until cool.

7 - This cake can be made 1 week in advance. Store in an airtight container or wrap well in plastic wrap.


**** For cup cakes follow all of the above except instead of pouring into cake tin, I ladle into cupcake patties sprayed with a non stick oil spray that are placed in muffin trays. I cook these for about 40 min but every oven is different, ne is fan forced but I do not use the fan, check after 30 min by testing with fingers then skwers. ****

NB - make sure you set ONE cup cake aside to nibble on while its still warm - this is the most essential step that the baker must follow ;)

Another nice way to decorate them is to cut out a small circle in the top and fill with cream/ganache or whatever you are using on top and cut the circle in half and replace like butterfly wings then lightly dust with icing sugar.

Let me know if you want the chocolate one as well :D

Nae x