Thursday, July 20, 2006

White Chocolate Mud Cake Recipe

As with every other white chocolate mud cake we have tasted, this cake has a fairly subtle white chocolate flavour. We like to make the cake a few days before serving as the flavour and texture of the cake improve with time. Although we store the cake in the fridge, we bring it to room temperature before serving; it is softer and more cake-like at room temperature.

When experimenting with recipes, we found that some of the larger, higher cakes became very brown and dry on the outside before they were properly cooked in the middle. This recipe makes a cake that is about 5cm tall when iced. You could make two of these cakes and sandwich them together with ganache if you would like a finished cake that is quite tall.

The white chocolate ganache contains sour cream to cut some of the sweetness of the white chocolate.

Serves about 16.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

300g white chocolate (we use Cadbury Dream white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour

Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream

Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).

Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.

Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.

Add vanilla and eggs to chocolate mixture and stir until well combined. ©

Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.

Repeat with another cup of the chocolate mixture.

Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.

Pour mixture into prepared pan.

Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.

Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.

The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.

Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.

Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using. ©

White Chocolate Mud Cake Ingredient Quantities for Various Pan Sizes (pdf)

The following photos were submitted by Brendan, who made these owl and Hello Kitty birthday cakes for his girlfriend.

The following photo was submitted by Beckie, who made this mud cake for her engagement party. A white chocolate mud cake and a chocolate mud cake were sandwiched together with a layer of chocolate ganache. The cake was then iced with white chocolate ganache. White chocolate panels were positioned around the outside, and the top was decorated with pink frangipanis.

Chocolate Mud Cake (double the quantities specified in the recipe).
White Chocolate Mud Cake (triple the quantities specified in the above recipe).
Pan Size: 30cm square
Baking time and temperature: Both cakes were covered with baking paper and baked at 150 degrees Celsius (fan-forced) for about 1 hour and 45 minutes.

The following photo was submitted by Neree, who made this cake for her daughter's birthday.

Ingredients: Neree doubled the ingredient quantities in the above recipe, and then adapted the recipe to make it gluten free. The following changes were made:
The plain flour was replaced by the same quantity of Healtheries Simple Baking Mix.
Each cup of self-raising flour was replaced by 1 cup Healtheries Simple Baking Mix plus 1 heaped teaspoon gluten-free baking powder.
About 2 cups whole macadamia nuts were ground in a food processor, and the resulting macadamia meal was added to the cake mixture.

Neree says, "Gluten free flours often result in a drier final product - the nuts help with moisture. Adding some of the dry ingredients to the nuts when processing helps stop them forming a paste."

Pan sizes: 19cm diameter round and 23cm diameter round

Neree cut the middle out of the smaller cake, spread the top of the larger cake with ganache, and then placed the smaller cake on top of the larger cake. The whole cake was then covered with melted white chocolate, which was allowed to set before the mermaid's pool was filled. Cooled, but not set, blueberry jelly (made with about 2/3 of the recommended amount of water) was poured into the cavity. The cake was decorated with seashell chocolates, coloured sugar, fruit jubes, candles and a mermaid doll.

The following photo was submitted by Jolene, who made these cakes for her sister-in-law's wedding. The ivory-coloured fondant icing was attached to the cakes with sugar syrup. The seashell chocolates were fastened with melted white chocolate.

The cutting cake was made from one batch of batter baked in a 6 inch (15.2cm) diameter round pan at 145 degrees Celsius (not fan-forced). One batch of batter was used for every 12 Texas muffin size cupcakes. The cupcakes were baked at 145 degrees Celsius (not fan-forced) for 35 minutes.


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Anonymous Anonymous said...

Hi, I made this cake today and myself and my hubby love it! I was wondering, if I could change the white chocolate for milk chocolate?

13/4/11 10:08 pm  
Anonymous Anonymous said...

Hi, I just made this cake in a rectangle pan, approx 23cm x 28cm 7cm deep, I multiplied the recipe by 2.5, it took 3hrs to bake. My oven isnt fan forced. its an old old oven. next time I will times by 3 as it was still about 1cm under the top of the tin. I also rotated the cake after about 1hr 45mins.

22/7/11 3:15 pm  
Blogger Kays said...

Have been using this recipe to make the cupcakes, also tried make it in a 23cm sqaure tin - baked at 145 deg c with a fan forced oven for 55 minutes, the only problem i have is that it comes out raised but once out the middle tends to sag, someone suggested i was beating it to much not sure if anyone else has heard of this or knows of a way to rectify it.

14/8/11 3:18 pm  
Anonymous Anonymous said...

Excited to try this recipe after reading all the comments. Just wondering how do you turn it into a Jaffa mud cake? Thanks so much!

2/9/11 12:01 am  
Anonymous Anonymous said...

This is an amazing recipe. It's suitable for fondant icing (can be made a week in advance).
By mistake, I made it without any sugar one time, and it still turned out amazing- it rose about 50% more, and was much more light an fluffy. However, this made it unsuitable for fondant icing, but it would be fabulous with vienna!
I loved it, brilliant recipe
Thank You!

23/9/11 7:50 pm  
Anonymous Anonymous said...

You can definitely replace the white with milk chocolate in this recipe. I have made this recipe at least a dozen times this year for customers in both flavours and it always turns out beautifully. I prefer to make it a week in advance and either freeze or refrigerate it so the flavour develops further. I always split and fill and ganache before icing and never had a problem. I haven't had so much success with cupcakes for some reason though. Kathy

26/9/11 1:56 pm  
Anonymous Anonymous said...

I make this cake all the time - about a dozen tiimes in the last few months - and it always turns out well. I have replaced the white choc with milk choc and it works well. I freeze or refrigerate the cakes to allow the flavour to develop further with no problem. Great recipe.

26/9/11 1:59 pm  
Anonymous Anonymous said...

I was wondering whether this cake could be made lighter by using oil?
or would the fat content in the white choccy make it too greasy? I'm always looking for good white chocolate cake recipes, preferred choice of all my friends. I also like baking large cakes, upwards of 10 inch as I bake a lot for fund raisers. Any suggestions would be very gratefully recieved. Thanks for a great site.

17/11/11 11:42 am  
Anonymous Anonymous said...

Are there US equivalents that you recommend for the measurements?

22/11/11 3:48 pm  
Blogger Manda711 said...

Do you have a caramel version of this cake?

22/11/11 11:03 pm  
Anonymous Anonymous said...

after reading all these great reviews, i was very excited to make this mud cake.
unfortunately after three attempts, they all turned out very gluey, heavy and inedible. i was very disappointed, and want to know why this has happened. although it looked cooked from the outside, and was left in for a lot longer than the recipe indicated, it was still very undercooked. why is this??

2/1/12 2:09 pm  
Blogger SuiGeNeRiS Speaks said...

I am planning to make this tonight but adding 1/4 cup passion fruit pulp to the ganache...I am excited! Your recipes always turn out great!

5/1/12 9:08 pm  
Blogger Aysher said...

Hi Amanda and Debbie,
I am going to attempt this cake for a friends birthday. I want to do a white chocolate layer and a milk chocolate layer, smooshed together with ganache. Can you recommend a milk chocolate mud cake recipe to use?

16/1/12 9:18 pm  
Blogger Priyanka said...

I don't know my cake becomes a bit dry not as moist as I would have expected. It tastes awesome but a bit dry. :( What do you think would causing that? Can I directly substitute white caster sugar with brown sugar?

1/2/12 3:56 pm  
Anonymous Anonymous said...

Hey, I've made this cake 3 times now, Abd everytime it's turned out tasting okay but it's very heavy And dense, I know a mud cake is quick like that anyway but it looks nothing like your picture. Why do you think this is happening?

11/2/12 9:30 am  
Anonymous Anonymous said...

For the person wanting to add berries to the cake, anytime I add fruit to a cake I dust with flour before stirring them through. And always add them last. The flour will help the fruit to stay in place in the cake and stop them floating or sinking.

26/2/12 11:11 am  
Anonymous Anonymous said...

Hello, I am wanting to make a white chocolate and raspberry mud cake and wondering if you have any tip to adapting this recipe? Having made this several times with great success thought I would see if you had done similar! Thanks Mel

27/2/12 8:58 am  
Anonymous Anonymous said...

Love this recipe!! Just wondering can it be made for a milk chocolate mud cake recipe?

28/2/12 12:23 am  
Anonymous Anonymous said...

hi planning to make this cake for my sons first birthday and using fondant icing to cover and am using a 28cm round tin could you recommend a cooking time and how long before the party could i ice this cake - as you can tell i'm far from a cook little own a good one and may have bitten off more than i can chew will appreciate all the help i can get :)

21/3/12 11:23 am  
Anonymous Anonymous said...

I've never found a white chocolate cake yet to deliver satisfaction. I've baked this recipe 'as', and again I've failed. I have a hot oven and have had to adjust the temperature by 20 degrees, is this perhaps the problem? Cake was more like a pudding, heavy and looked undercooked despite the knife which I used to check for doneness came out clean.

10/8/12 9:39 am  
Anonymous Anonymous said...

i made this for my mums 50th birthday today. I added raspberries to the cake mix and decorated it with raspberries and macarons with dark chocolate ganache. it looked beautiful and everyone was impressed with it... and even more so once we cut it open and tasted a delicious, moist but not dense cake. definitely a keeper of a recipe and HUGE success. thank you so much for such a fantastic and reliable recipe.

21/8/12 10:56 pm  
Blogger Angell said...

I have made this recipe many times over the years and have not had a problem with it, no matter what size cake tin or muffin tins I put it in, it is a very versatile recipe.
My husband and I are very well known for our love of baking and are told that this recipe is in fact far better than The Cheesecake Shop's one!
Lately we have started added a few frozen raspberries to the top and the sink over cooking just adding another depth to the flavour!

2/9/12 10:56 am  
Anonymous Anonymous said...

Hey i was just wondering does this cake have to be refrigerated or will it be ok at room temperature????? Thanks :)

17/9/12 3:40 pm  
Anonymous Anonymous said...

Hi I would like to use this recipe for my sister wedding cake my pans are bottom cake tin: 30cm x 10cm deep top cake tin: 25cm x 7cm deep how many times do I double the recipe and how long should I bake each tin for and could I add lemon rind to it... thanks your help would be much appreciated

23/9/12 3:56 pm  
Anonymous Anonymous said...

Best cake i have tasted to date and my family loves it. How could i make a very light flavoured caramel version of this cake without affecting its overall consistency?

27/9/12 1:57 pm  
Anonymous Anonymous said...

I made this today, and although it looked totally done, and a tester cake out clean, there was butter bubbling everywhere - did I mess up the conversion of ingredients, or is this what it's supposed to be like?

19/10/12 6:21 am  
Blogger Unknown said...

Have you tried copy and paste it to word and font it to the size you want that way?

5/12/12 9:35 pm  
Blogger Unknown said...

Did you keep it in the fridge or is it safe to leave out. I heard that fondant should not be put in fridge. Thanks kelly

21/1/13 10:15 pm  
Anonymous Paula said...

If this cake tastes as good as it looks I really really really need to try it! Not only am I a fan of chocolate but a huge fan of white chocolate. Thank you so much for the recipe and your detailed description.

25/2/13 11:21 pm  
Blogger Winnie said...

Thank you for a wonderful and easy recipe.
I made this recipe for my 2nd blogiversary, and added a layer of baked Strawberry-cheesecake

You can see my post here (with a full credit and a link to this post)

P.s - my post is in Hebrew, but you can use the translator - located on top left side-bar

26/2/13 9:34 am  
Anonymous Anonymous said...

I made this cake for my partner's birthday and it was hard and dry, not sure what went wrong with it but I will not be making again.

18/3/13 7:35 pm  
Blogger Unknown said...

i love this recipe i made it for my brothers's wedding cake & everybody loved it. It was a cupcake tower on the top was a small round cake & it was a hit. I am going to make cupcake stand again except for a baby shower this time :) this is the best mudcake recipe

5/4/13 8:18 am  
Anonymous Anonymous said...

I would love to make this cake but the measurements are too confusing to me, Can you break it down in cups, ounces and teaspoons please?

Thank you!

23/4/13 10:01 am  
Blogger Unknown said...

Hi, I would like to bake this cake for a birthday party which is a week from today, when should I bake the cake and store it, can I use swiss meringue buttercream in between layers before covering it with fondnt and if I were to reduce the quantity of sugar in this recipe will it affect anything about the cake other than the sweetness.

4/5/13 7:42 am  
Anonymous Anonymous said...

If I don't have Caster Sugar, what can I substitute instead. Also Plain Flour is All-Purpose or Self-Rising? Need help, want to make this for my 30th Birthday Party.

31/5/13 4:59 am  
Anonymous Solayar said...

Thank you for this beautiful recipe. It turned out to be perfect and delicious. I made a Rainbow birthday cake and my friends loved the taste of it!
I even made cupcakes with this recipe, and that was yummy!
Would definitely be using this recipe more often! Thanks again! :)

22/9/13 4:55 pm  
Anonymous Anonymous said...

I have made this twice now, first time I cooked two cakes and sandwiched them together, found cooking in normal 20cm pan dried edges too quick before middle was cooked. Second time I cooked the cake, I split double quantity between 3x20cm shallow pans and they cooked perfectly no dryness or browning, beautiful, I sandwiched the 3 layers and was so much better than 2 big thick layers. BEST MUD CAKE EVER!

13/10/13 7:43 am  
Anonymous Sarah said...

This is such a great recipe. Used it twice now and love it. Just wondering, can this be altered to a normal mud cake or a caramel mud cake? Or do you have another recipe for these? Thanks.

30/10/13 12:18 pm  
Anonymous Lee said...

This is my favourite ever white choc mudcake. It always turns out moist and as a mudcake should. I cook at 150c non fan forced and always wrap the outside of my cake tin with wet towels or wet newspaper wrapped in foil. Going to add frozen berries to the mix today for something different.

9/11/13 1:04 pm  
Blogger abhi said...

Hi after reading all of the above awesome reviews I have decided to make this cake for my daughter's birthday. She wants a doll cake so will be baking in a dolly varden cake tun. Can u tell me whether to double or triple the quantities and how long to bake it for and at what temperature. It will be for 40 people.

14/11/13 9:20 am  
Anonymous Anonymous said...

Great Recipe. I made it gluten free and it was trouble free. Also froze it and it held together very well. My son is now 15 and for the last 5 birthdays he alternates between asking for this White chocolate Mud cake recipe and your Chocolate mud cake.

Enjoyed making a recipe that worked first time and was so impressive! Thank you!

15/12/13 11:55 pm  
Anonymous Cassie Thompson said...

I made this as a 2 tiered cake for my daughters 1st birthday. I multiplied the amount by 5 for my 11 inch bottom tier and 8 inch top tier. It was AMAZING!!!! I lowered the temperature to about 110 (fan forced) and it took about 5 or 6 hours to cook. I cooked both tins together and rotated them every 30-40 mins so it was more even. The smaller tier was ready about 1:30 before the larger tier. I had no trouble with burning or browning edges and it was delicious. People came back for more and more and I am about to use it again to make a Terminator 2 cake for my 33 year old brother. Thanks for all the tips they were amazing.I wish I could post a picture

12/2/14 11:18 am  
Blogger Unknown said...

Could you use this recipe with a few substitutions to make a caramel mud cake? Thanks :)

18/2/14 7:13 am  
Blogger Unknown said...

Great easy recipe and lovely taste thanks- made 15 muffins cooked for 35 mins 165 deg (not fan forced) gas oven
Used gluten free flour and wasn't dry at all in fact maybe slightly greasy while still warm might try less butter next time.

30/7/15 1:49 pm  
Blogger Paul said...

I made this for a birthday cake in a 30cm round tin. I used the PDF amounts for 32cm round, and some heat cores, and I also lowered the temperature to 130c (fan forced). I think my tin in relatively thick, so it ended up taking quite a bit longer. All up it took 2 and a half hours (!) but it was perfect. Tasted amazing, and I only got to eat a little bit because it was devoured by hordes of kids. Thanks so much for the recipe!! I will definitely be making this one again!

6/9/15 11:19 pm  
Blogger Unknown said...

Oh my this is so yummy. Thank you thank you thank you ... my mom is going to love her birthday cake. I'm going to pair it with raspbery cream filling and butter cream icing under a candy chocolate wrap.

18/1/16 9:51 am  
Blogger Unknown said...

This is truly one of the best tasting chocolate cakes I've tasted- and made! You guys are amazing with answering each question and for giving different quantities for various cake tin sizes! Thanks for a wonderful recipe!

5/11/16 9:06 pm  
Blogger Abi said...

Thank you for this amazing cake recipe I absolutely it and have made it so many times. I need to make an egg free cake for my niece who is allergic to eggs. Any idea if this recipe can be adapted to be egg free?

28/1/17 12:50 pm  
Blogger Sammy said...

How long before can you add the ganache. Im making it for my sons bday on sunday. Just made the cake today. Can i add ganache& put the cake in fridge till sat?

17/8/17 2:56 pm  
Blogger Unknown said...

I need to make this cake in at 15cm round deep tin (around 10cm deep) can you advise what quantity I should use

18/9/17 9:48 pm  
Blogger Ems said...

Hey. I just made this cake in a 25cm round tin using the quantities you provided for different sized tins. It was only about 3cm tall and I was really wanting it to be 5cm tall so I could get 2 x 1" layers out of a cake. Any suggestions as to what I could do to/what i did wrong.


24/9/17 5:27 pm  
Blogger Unknown said...

This is the best white chocolate mud cake recipe I’ve ever used I baked it for my daughters 2nd birthday and everyone thought it was made in a cake shop until I told them I made it myself this is my go to cake! Thank you for sharing your recipe xx

9/3/18 2:57 pm  
Blogger Unknown said...

Hi there, I was wondering if anyone had ever tried this gluten free, or had any tips of things to look out for attempting it? I know not all recipes can just have the flour switched out, but thought I’d chance my arm! I’ve had huge success with this recipe, it’s a dream to work with, my sister-in-law loves white chocolate but is Coeliac so hoping to try it without gluten

26/9/18 10:21 pm  
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