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These white chocolate mud cakes look and taste absolutely divine. Select brightly coloured icing flowers to decorate the top of the cakes and arrange beautifully on a cake stand for that extra ‘wow’ factor.

Jun 30, 2011 2:00pm

  • 1 hr 20 mins cooking
  • Makes 24 Item
  • Print



White chocolate mud cakes

  • 24 silver muffin cases
  • 250 gram butter, chopped coarsely
  • 150 gram white eating chocolate, chopped coarsely
  • 2 cup (440g) caster sugar
  • 1 cup (250ml) milk
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 teaspoon vanilla essence
  • 2 eggs, beaten lightly
  • small flowers and silver cachous, for decorating
  • 1 cup (220g) caster sugar
  • 1/3 cup (80ml) water
  • 2 egg whites


White chocolate mud cakes

  • 1

    Preheat oven to moderately slow, 160°C (140°C fan-forced). Line two 12-hole (1/3-cup/80ml) muffin pans with silver cases.

  • 2

    Combine butter, chocolate, sugar and milk in a medium pan; with a wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to a bowl; cool 15 minutes.

  • 3

    Whisk in sifted flours, then essence and eggs. Pour mixture evenly into prepared pans. Bake, uncovered, about 35 minutes or until cooked when tested. Cool.

  • 4

    Spread cakes with fluffy frosting; decorate with the flowers and cachous. Arrange on cake stand, if desired.

Fluffy frosting

  • 5

    To make fluffy frosting, combine sugar and water in small saucepan; stir with wooden spoon over low heat, without boiling, until sugar dissolves.

  • 6

    Boil, uncovered, without stirring, for 35 minutes or until syrup is slightly thick. If a candy thermometer is available, the syrup will be ready at 114°C. Otherwise, when syrup is thick, remove pan from the heat, allow bubbles to subside, then test the syrup by dropping 1 teaspoon of it into a cup of cold water. The syrup should form a ball of soft sticky toffee when rolled between fingertips (syrup should not colour; if it does, discard it).

  • 7

    Just before the syrup reaches the correct temperature, beat egg whites in a small bowl with an electric mixer until firm.

  • 8

    When the syrup is ready, allow bubbles to subside, then pour in a thin stream onto egg whites, with electric mixer operating on medium speed. If syrup is added too quickly to the egg whites, frosting will not thicken.

  • 9

    Continue to beat on high speed for about 5 minutes or until thick. Frosting should be barely warm by now.

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