This cake is easy and delicious! I have whipped it up twice in the last week so I have plenty of pictures to show you guys how yummy and easy this cake recipe is.
This recipe is vegetarian and is adapted from exclusivelyfood.com’s white chocolate mud cake recipe. I have cut the vanilla essence and salt from this recipe like I usually do, have re-ordered some steps to make it quicker, and make mine in a bundt tin as it’s easier to cut and means every slice has three iced edges!
Now for the recipe. White Chocolate Mud Cake (link is for PDF download)
- 300g and 200g white chocolate (blocks, melts or buttons are fine)
- 200g butter, chopped
- 1 cup milk
- 3/4 cup caster sugar
- 1 cup plain flour
- 2/3 cup self raising flour
- 2 eggs, beaten with fork
- 1 heaped tbsp sour cream (about 100g)
1) In a medium saucepan over low-moderate heat, combine 300g chocolate, 200g butter, 3/4 cup caster sugar and 1 cup milk. Do this before you get out all your ingredients or preheat the oven, as it needs time to cool afterwards. Stir until all ingredients are melted into a heavenly creamy chocolate mixture. Try to refrain from licking the spoon too often!
Once melted, set aside to cool for 5-10 minutes, so that it doesn’t cook your eggs on impact
2) Preheat the oven to 145°C (300F) fanforced (or 160°C/320F non-fanforced) and grease and line your cake tin
3) In a mixing bowl combine 1 cup plain flour and 3/4 cups self raising flour. Mix together with a fork
4) Beat 2 eggs with a fork in a cup. Add to chocolate mixture and stir to combine
5) Add 1-2 cups of chocolate mixture to flour and mix through. Then add the rest of the mixture and mix until it resembles smooth custard.
6) Pour into prepared tin and bake for an hour and 20 minutes. Once cooked, transfer to a plate and pop in the fridge to cool
Allow to cool for 5 minutes in fridge before making the icing.
7) Over low heat in a small, clean, dry saucepan, melt 200g chocolate, stirring continuously
8) Once melted, add in a heaped tablespoon of sour cream and mix until smooth
9) Remove from heat and spread evenly over cake. Pop in fridge to cool
I like to cut mine up and pop into a plastic container to freeze because I like having it ready to go for a quick treat. The cake tastes great straight from the freezer or fridge, but tastes less like white chocolate when warmed in my opinion.
If you prefer milk chocolate you can easily change out the chocolate and add in a bit of cocoa powder to the flour mix!
I really love this cake, it is really simple and easy to whip up in a hurry. It’s tender, yet firm which is how a mud cake should be, and really tastes like white chocolate. I have my own version of this recipe printed out to make it easier to follow, and I have made that available to you for download White Chocolate Mud Cake.
Let me know if you liked this post or try out the cake, and tell me if you would like more recipes!