Home  >   Resource  >   Recipes  >   White Chocolate Mud Cake
White Chocolate Mud Cake

Ingredients

Cake:

  • 300 g/10.5 oz Anods White Couverture Chocolate
  • 200 g/7 oz butter
  • 1 cup (240 ml) milk
  • ¾ cup plus 1 tablespoon (165 g/6 oz) granulated or caster sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, lightly beaten
  • 1¾ cups (240 g/8.5 oz) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Sour Cream and White Chocolate Ganache:

  • 100 g/3.5 oz Anods White Couverture Chocolate
  • 3 tablespoons sour cream

Instructions

  1. Preheat oven to 325F/160C. Grease an 8-inch/20cm square pan and line the base and sides of the pan with parchment paper.
  2. Place chocolate, butter, milk, and sugar in a bowl and set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
  3. Add vanilla and eggs to chocolate mixture and stir until well combined.
  4. In a large bowl mix together flour, baking powder, and salt. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps to prevent lumps. Pour mixture into prepared pan.
  5. Bake for 45 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean without any batter. If the cake is browning too much while baking, cover it loosely with aluminum foil. Allow cake to cool on a wire rack to room temperature.
  6. To make the ganache: Place white chocolate in a bowl and set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately to frost cake, or if the ganache is quite runny, set it aside at room temperature to thicken slightly before using.
  7. Store cake in an airtight container in the refrigerator. Bring to room temperature before serving. The cake is suitable to freeze with or without icing.

 

Credit to our friend Chamali

ANODS COCOA (PVT) LTD

Anods Hotline: 0774 408 408

Puredale Hotline : 0770 408 408

For Bulk Orders and Wholesale : 0766 909 548 (Sameera) 

For Online Orders : 0766 909 563 / 0760 996 231 (Udara)

Contact
No 66, Gampalagedara, Pugoda, 10660,
        Sri Lanka.
+94 11 240 4299
+94 11 240 4999

        +94 11 240 4656

BRC, ISO 9001 certified company
Copyright © All rights reserved