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Bindy's White Chocolate & Raspberry Mud Cake


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Ingredients

15 person(s)

Bindy's White Chocolate & Raspberry Mud Cake

  • 400 grams raw sugar
  • 200 grams white chocolate
  • 250 grams Butter
  • 360 grams Boiling water
  • 200 grams Self Raising Flour
  • 200 grams plain flour
  • 10 grams Vanilla Bean Paste, or two vanilla bean pods
  • 3 eggs
  • 300 grams frozen or fresh raspberries
  • 6
    1h 45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. Add 400g raw sugar to bowl, mill speed 10, 5 seconds
  2. Add 200g white chocolate broken into pieces on top along with 250g cubed butter
  3. Pour 360g of boiling water over the top and allow to rest for a few minutes
  4. Mix 30 seconds, speed 3
  5. Add 200g self raising flour & 200g of plain flour
  6. Mix 10 seconds, speed 4. Scrape sides down & repeat
  7. Add 10g vanilla bean paste and 3 eggs
  8. Mix speed 4, 15 seconds
  9. Line 23-25cm cake tin (or split into two 20cm cake tins) and add half the raspberries on the bottom of the tin
  10. Pour half the cake mixture on top of the raspberries
  11. Add remaining raspberries over the cake mixture
  12. Add remaining cake mixture over the raspberries ensuring the layered berries are coated somewhat in mixture
  13. Bake at 150°C for 1 hour & 30 minutes or until cooked.
    Rotate every 20 minutes while cooking to ensure even cooking
  14. Once cooled, ice with white chocolate ganache or swisse meringue buttercream.
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Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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  • Spatula TM5/TM6
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Tip

Mud cakes are best frozen once cooked & cooled. Bring out to room temperature the day before serving and ice/decorate


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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