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White Chocolate Mud Cake


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Ingredients

1 portion(s)

White Chocolate Mud Cake

Mud Cake

  • 250 g unsalted butter
  • 200 g White Cooking Chocolate
  • 190 g water
  • 340 g white sugar
  • 280 g Flour, Plain
  • 175 g flour, self-raising
  • 2 eggs
  • 2 level tsp vanilla extract

White Chocolate Ganache

  • 136 g white chocolate
  • 65 g thickened cream
  • 6
    1h 45min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    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
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Recipe's preparation

    Cake Batter Method
  1. To make the White Chocolate Mud Cake Batter - follow these steps:-

    * Pre-heat oven to 150 degrees. Set an oven tray to the lower third of the oven.

    * Line and grease a 20cm round cake tin. Wrap some extra foil around the outside of the cake tin.

    Closed lid Break up the white chocolate pieces and place in the mixing bowl. With MC in place, Grate: 6 seconds, Speed 8.

    Closed lid Place unsalted butter (cut in pieces), water and sugar into the mixing bowl with the white chocolate.
    With MC in place, melt the mixture: 2.5 min, 80 deg., Speed 3.

    Make sure all the mixture is melted before proceeding to the next step.

    Lock the Whisk in place.
    Add combined sifted flour into the bowl.

    In a separate bowl whisk, 2 eggs, the vanilla extract and add to the bowl.

    Place lid and MC on.

    Mix gently: for 1 min / speed 2
    Scrape the sides of the bowl and the whisk, then mix again.
    for 30 sec / speed 2.

    Check that all the flour is combined and stir with the spatula if necessary.

    Carefully remove the whisk.

    Pour into the lined tin, ensuring extra foil is wrapped around the base of the tin. Make sure all mixture is evenly distributed in the tin.

    Bake for at least 1.5 hours in a slow oven. Avoid testing too early. After 1 hour of baking, you may put foil on top of the cake for the last stages of cooking.

    Once the cake has finished baking allow it to cool in the tin for 15 min or so before transferring to a cake rack.
  2. To make the White Chocolate Ganache follow these steps:-

    Place approximately 136g white cooking chocolate or melts in the clean Thermomix. Closed lid Grate: 5 sec / Sp. 8

    Place 65g Thickened cream into the grated chocolate mixture.

    Gently warm up: 1min & 10 sec / 80 deg. / Sp. 2

    Scrape the bowl, make sure all chocolate is incorporated.

    Continue warming up: 50 secs. / 80 deg. / Sp.2

    Allow to cool slightly before pouring over the cooled cake. If you wait too long the ganache will start to form a crust, so do be prompt. Allow ganache to drizzle over the cake.

    You may double this ganache mixture if you want more to spread around the sides of the cake.

    Serve up with a cup of tea! Enjoy!
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Accessories you need

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Tip

This cake batter is suitable for cupcake moulds. Bake for a shorter time period.


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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