Thursday, 8 November 2012

White chocolate mud (wedding!) cake

White chocolate mud cake

I feel very privileged to have been asked to make a friend's wedding cake, and so have been trying a number of white chocolate mud cake recipes to make sure I get it right! I already have a great dark chocolate mud recipe for the base layer, and needed a white chocolate one for a middle layer. Unfortunately I made the beginner's mistake of thinking it would be perfectly fine to switch the dark for white chocolate and leave out the cocoa. After it was cooked I remembered that cocoa tends to set things better than buttery white chocolate.  While it still tasted good,  I decided to bring bring in the experts for attempt number two, and this cake is adapted from a planet cake recipe (and worked perfectly!).

Firstly, as I'm baking it in a 10 inch round cake tin, there is always the issue of the outside cooking quicker than the inside of the cake, so I'm using two little tricks to keep this at bay.  Trick number one is lining the tin with brown paper and then with baking paper. 
This does feel a little like children's craft, tracing and cutting, but definitely helps your cake cook a little better! I use ordinary brown paper lunch bags, cutting along one side and the base to get a wide enough sheet to cover the base of the tin. Place the paper in the tin, trace a circle around the base, then cut your circle out cut.  Cut a few longer rectangle strips to cover the sides. Make them wide enough to come up over the top of the tin (this stops the cake browning too soon). Stick it all down with some butter, and do the same with the baking paper over the top of the brown paper.
 Now the preparation is done, we can get onto the baking! Measure out 300 grams of butter, and 270ml of water.
Place these in a pot on the stove over medium heat and let the butter melt into the water. Make sure it doesn't start simmering! 
Once the chocolate and butter are all mixed in, turn the heat off and add 300 grams of white chocolate.
 Stir in the chocolate until it is all melted and combined with the butter and water.
Smooth as glass. 
In a separate bowl, sift 300 grams of plain flour (2 1/4 cups) in with 150 grams of self raising flour (1 cup and 1 tablespoon). Stir to combine, or let your mixer sift and combine for you.
Measure 400 grams of caster sugar (about 2 cups- it looks a lot, I know!) and stir this in with the flour.
 In a third bowl, gently beat 3 eggs in with 1 1/2 teaspoons of vanilla essence.
You now have three separate bowls of ingredients, all ready to combine.  
Tip the egg into the flour first, along with 1/3 of the chocolate/butter mix 
Mix this until just starting to combine 
then slowly add the rest of the chocolate mix.  This should avoid any lumps forming 
Keep stirring until it's beautiful and smooth and runny, just as a mud cake should be.
Scrape all the batter into your beautifully lined tin.
Like so. Now here is trick number two of making the centre of the cake set. Buy a flower nail from any cake supplies place (or ebay!).  This is like a nail with a flat head which sits on the base of the tin. The extra bit of metal provides some heat to the centre of the cake, reducing baking time. When you pull the cake out of the tin, cut the top of the cake off, and flip it over for decorating, you can just pull it out.
Bake at 160 degrees c for 1 hour 50 minutes, or with the flower nail, 1 hour 40. Each oven will vary, so you may need more or less cooking time than these.  Make sure the cake's done by inserting a skewer or sharp knife in, and if no batter comes out, it's done. Cool it down in the tin. Enjoy in moderation, or for an extra special occasions, such as a wedding! As the wedding isn't for another week, I'm going to freeze this and pull it out a day beforehand to decorate. If you can't wait that long for the next decorating post... ice it with sour cream and white chocolate ganache (recipe below).


White chocolate mud cake 

300 g butter
270 ml water
300 g white chocolate 
300 g plain flour
150 g self raising flour
400 g caster sugar
3 eggs
1 1/2 tsp vanilla essence

Brown paper, baking paper and extra butter to prepare the tin.

1. Prepare a 10 inch baking tin, by lining it with brown paper and baking paper.  Stick the paper down with some extra butter.
2. Place 300 g butter and 270ml water in a pot over moderate heat on the stove. Stir until butter has melted into the water and combined.
3. Take off the heat, and stir in the white chocolate. Stir until all chocolate is melted and combined.
4. In a separate bowl, stir together sifted plain flour with self raising flour and sugar.
5. Lightly beat the eggs and mix in vanilla essence.
6. Pour egg mixture and 1/3 of the chocolate mixture into the flour. Fold to combine. Slowly pour in the rest of the chocolate mixture in until smooth.
7. Pour mixture into baking tin. Bake at 160 degrees for 1 hour 40 (with a flower nail) or 1 hour 50 without. Test with a skewer or knife to check if it's done- if knife comes out clean.
8. Let it cool in the tin.

To ice the cake (will have to wait for this one!) make a white chocolate and sour cream ganache. Over a very, very low heat, in a saucepan melt 200g white chocolate and 90g sour cream. Keep stirring until combined. Let it cool slightly before icing cake.




9 comments:

  1. Nice Vicki! looking forward to covering it with you next thursday

    ReplyDelete
  2. The Cake looks beautiful and Yummy:) can you kindly tell me how do you scale the recipe for the smaller and larger cake tins?

    ReplyDelete
    Replies
    1. Thankyou! I haven't tried making this recipe smaller or larger yet, but from past experience, you will need to scale it with the number of eggs. So for a smaller tin, you could either use one third of the recipe for about a 6 inch round tin, and two thirds of the recipe for an 8 inch tin. I am estimating that the baking time will be about 1 hour for the 6 inch, and 1 hour 20 for the 8 inch.
      For larger cakes, you could double this recipe for a 12 inch cake, or even double and 1/3 or 2/3 for a giant 14 inch cake, (the base level for this wedding cake was a 14 inch chocolate mud and used 8 eggs!) http://wilkinshouse.blogspot.com.au/2012/11/white-chocolate-mud-cake-part-2.html
      If you are making one of the larger cakes, just make sure you drop the temperature to 140-150 degrees c, and cook for a lot longer- around 2 1/2 hours for the 12 inch, and 3 -3 1/2 hours hours for the 14 inch.
      Good luck!

      Delete
  3. Hi Vicki, I'm just wondering if you have any wedding worthy recipes for a chocolate mudcake [8 or 6 inch pan]. Also if it's an annodised pan which I've bought for this project, will that need less time in the oven? Thanks a lot. I'm on diatriber@outlook.com by the way.

    ReplyDelete
  4. OMG! This recipe worked big time. I loved the recipes for mud cake and so did my family.

    Recipes for Mud Cake

    ReplyDelete
  5. I tried this exact recipe in a 10'' diameter and 3'' high cake tin, covered and wrapped as you stated, but the cake remained flat at just 1.5 inches high. I really need the height as this is going to be a wedding cake too. Any help would be greatly appreciated. thanks

    ReplyDelete
    Replies
    1. Hi- Try either doubling, or 1.5 times the recipe - this will give you more batter, and increase the height of the cake. It will just need to be baked at a slightly lower temperature for a longer time. Or you could make two of the cakes, and place them on top of each other. You can stick them together with the white chocolate ganache. That will also give you some height. Good luck!

      Delete
  6. Hello, the white chocolate mud cake looks fabulous..Thanks for sharing..If I wanted to use all plain flour, how much baking powder would be needed for the 150g of self rising flour? Thanks!

    ReplyDelete
  7. Hello, the white chocolate mud cake looks fabulous..Thanks for sharing..If I wanted to use all plain flour, how much baking powder would be needed for the 150g of self rising flour? Thanks!

    ReplyDelete