White Chocolate Mud Cake

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White Chocolate Mud Cake

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Ingredients

White Chocolate Mud Cake

600g Cadbury White Baking chocolate
400g Butter
500g full cream milk
330g castor sugar
4 large eggs
2 tsp vanilla extract
200g self-raising flour
300g plain flour

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6
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9

Recipe's preparation

Weigh chocolate, butter, milk and sugar into Thermomix bowl. Heat for 15 mins 90C sp1.

Check chocolate and butter are melted, if not, cook for an additional 5mins at a time until melted.

Cool for 1 – 2 hours.

Add eggs and vanilla and mix 5secs speed 4.

Weigh in flours and mix 10secs speed 4. Scrape down bowl and mix an extra 5-10 secs speed 4. If not mixed, only mix for a few seconds at a time until just combined.

Pour into tins (that have been lined with baking paper and wrap the outside of the tins with a wet tea towel) about 2/3 high up the tin and bake on 140C(see tips about baking times).

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Tip

Mud cakes are best cooked low and slow. So a 140 degree oven is perfect and expect the cake to take a couple of hours. I don't usually open the oven door to start checking until at least an hour and 20mins has past and then usually check every 10-15mins. You want to pull the muds out of the oven as soon as a knife comes out clean. Baking time is also dependent on tin sizes and the amount you fill the tin.

Wrapping the tin in wet tea towels helps keep an even cooking temp through your cakes and helps with a nice flat top.

I spread this mixture out between three 6 x 3" tins that when stacked achieves a cake that is 6"wide x 6"high as seen in the picture. If using bigger tins, increase cook times.

Mixture can be halved.

I always bake my mud cakes a week or so before they are needed and freeze them wrapped in cling wrap and alfoil. I always do this as muds do really well from being frozen and are usually really moist as a result. This also means it's one less job on the few days before the party when you're busy doing other party preparations.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.