My hubby's favorite one 🙂 Extremely moist and a very rich cake! It almost melts in your mouth. This cake has a thick sugary crust. It tastes superb even without the ganache. An easy and delicious white chocolate mud cake recipe. Adapted from nigella.com.
White chocolate mud cake with White chocolate ganache
My hubby's favorite one:) Extremely moist and very rich cake! This cake has a thick sugary crust . Adapted from nigella.com.
Ingredients
Cake
- 250 Grams butter , unsalted
- 150 Grams chocolate White (Cooking/Baking)
- 440 Grams caster sugar Powdered
- 1 Cup milk
- 300 Grams all purpose flour
- ½ Teaspoon baking powder
- 1 Teaspoon vanilla essence
- 2 egg
White chocolate ganache
- ¾ cup heavy cream
- 310 grams chocolate White (chopped)
Instructions
- Preheat oven to 180C or 350F.
- Chop butter and chocolate. Better if both are in room temperature. Powder the sugar.Please refer notes if you wanna use normal sugar instead of caster sugar.
- Combine butter, chocolate, sugar and milk in medium saucepan. To be safe, you can use a double boiler.
- Mix it well and stir over low heat, without boiling, until smooth.
- Let it cool down. It might take around 15 minutes.
- Transfer mixture to a large bowl. Mix flour and baking powder. Whisk it in the above mixture.
- Add essence and eggs. Whisk it until batter is smooth.
- Line the baking pan with parchment paper.
- Pour the batter into the pan, Cover the pan with aluminium foil and bake for about 1 hr or until a toothpick inserted in the centre comes out clean.
- That's the cake. All ready.
- To prepare white chocolate ganache, make sure that chocolate is chopped into small pieces. I prefer to melt the chocolate for 30s in oven so that it gets mixed with cream easily.
- Bring cream to a boil in a small sauce pan. Pour over chocolate and stir with a spoon until chocolate melts completely. Cream and chocolate should get mixed well.
- Cover the bowl, refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
- Place the cake on a serving plate. Spread the ganache over top and sides of cake. Wait for the ganache to set. Store in the refrigerator. Enjoy 🙂
Notes
I have tried with 340g powdered normal sugar instead of caster sugar. A toothpick inserted in the center should come out clean. I could make 18 medium cupcakes with this batter.
Nutrition
Serving: 165gCalories: 242kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 47mgSodium: 175mgPotassium: 109mgFiber: 1gSugar: 11gVitamin A: 291IUVitamin C: 0.1mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!
Hey Jane.. Could you please provide me the cup measures.. I really cant decipher the 'Gram' measurements.. :(
Same here. Jane could you please give the cup measurements as well?
Hey Teena.. Google for the cup measurements! Worked just fine for me. Butter and Chocolate is pretty easy to measure in grams since it will be mentioned in their package. Rest - Google it is :)
I used my kitchen scale for the measurements. Just that I am so used to the cup measurements :).
Teena, Thanks for trying it out. I'm the other way around. I'm used to my kitchen scale :)
Jane
Is this recipe too sweet for buttercream frosting? Also can I reduce sugar? Also white cooking chocolate is same as chocolate melts?
The cake is not that over sweet. It has a sugary crust. But if you are really concerned about the whole cake sweetness, you can reduce sugar of the cake/frosting slightly.
You will get cooking/baking white chocolate bars/chips in the baking section of supermarkets or in special baking ingredients stores. Baking chocolate is pure chocolate without any added ingredients. Other chocolates sold for eating contain sweeteners and flavorings. If chocolate melts is meant for baking, it should be okai to use.
What size pan?? It looks like you are using a springform pan??
Yes, i used 9 inch Springform pan. It works for the measurement in the recipe.