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White Chocolate Mud Cake

Easter decorated White Chocolate Mud cake with nut crumb and speckled eggs

I’m not really a fan of white chocolate, but I have to say that this white mud cake is delicious!  Yes, it has a lot of sugar, but that’s what gives a mud cake its fudge like texture. I like to ease the sugar off, just a little, and have it become a cross between a mud and a dense butter cake.  I’d love you to give this a shot and tell me what you think. 

What is a Mud Cake?

One of our Bake With Us members asked, “Bec- what defines a mud cake? Just curious.”

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

“A mud cake is a dense cake, almost fudge-like in texture. They are often dark chocolate, but don’t have to be. There’s a specific technique for making mud cakes, just like everything else we bake. Hmmm, maybe I should do a course on them like our cookies and muffins.  

When you look at many recipes, they look simple and straightforward. Although, there are a few things you need to know, to make sure your cake ends up with an even texture.  I see many mud cake images that have thick, gluey bases.  Preventing this is easy, if you know the rules.

White chocolate mud cake on a white plate and decorated for Easter.
White chocolate mud cake (for Easter or anytime)

What are the rules for making Mud Cake?

  • If you’re cutting sugar from your diet, don’t eat mud cake. ???
  • The idea is to not over bake a mud cake, otherwise you wont get a moist texture.  You then leave them to rest (usually overnight) in the fridge for the chocolate to firm up and the moisture levels to even out. I like mine with a light fudge texture, so there is still some crumb, but it’s super moist.
  • Using baking strips will really help even out the baking
  • Using a baking paper foil lined cap prevents the top from doming too much.
  • Keeping the temp low and slow is good, but if it’s too low, your cake will be too dense on the bottom. I like between 150°C and 160°C (300 – 320°F) for mud, not hotter.
  • Don’t mix the dry ingredients into the wet ingredients, while the wet ingredients are still warm. 
  • Take your time to bake this cake; remove the cake when it’s just stopped jiggling around in the centre. However, you can cook it longer if you’re not sure. If you leave it to bake for another 15 to 20 minutes, it’s not going to ruin it, but it will end up slightly firmer.  Moist and dense is our aim, not like a gooey fudge.  Take the temperature in the centre of the cake… when it’s 75°C (170ºF) or higher, you’re done. Make notes; you’ll be able to perfect it just how you like it in that tin in your oven.
  • I used 2 x 8″ cake tins for this recipe

Bec’s White Chocolate Mud Cake

4.75 from 8 votes

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becs-table.com.au
This white mud cake is perfect for Easter. It's just a little bit different than the usual milk or dark mud cakes and tastes amazing. Check out all my tips to make it perfect.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Difficulty Medium
Course Dessert, Easter
Cuisine American, Australian
Servings 12
Method Thermomix and Conventional

Equipment

  • Thermomix or Food Processor

Ingredients
  

For the cake:

  • 300 g plain flour all-purpose
  • 1 tsp baking powder
  • 250 g butter
  • 180 g White chocolate I used Cadbury 180g baking blocks for this recipe
  • 330 g castor sugar
  • 180 g milk
  • 1 tsp vanilla
  • 110 g eggs lightly whisked to break up that’s 2
  • You will need a 20cm deep-sided cake pan

White chocolate Ganache:

  • 360 g white chocolate chopped into cubes for TM or chopped fine for stovetop
  • 125 g cream

Decorative crumb:

  • 30 g pistachios
  • 30 g walnuts
  • 30 g coconut shredded
  • 30 g green sugar crystals *See tips
  • 1 tsp of culinary matcha powder optional if you can’t find it – usually available from Health Food Stores
  • Edible rose petals
  • 1 pack of speckled easter eggs

Instructions
 

Thermomix Method for the cake:

  • Read the whole recipe before you start.
  • Weigh the flour and baking powder into the TM bowl. Sift together MC in 5 sec/speed 4, then remove and set aside.
  • Weigh the butter, sugar, milk and cubes of white chocolate into the TM bowl set for 8 min/50°C/speed 1.5. Check ½ way through to make sure the chocolate cubes haven’t travelled up the side of your bowl. You’ll need to push them down, making sure they melt. When the time is up, remove the lid and allow it to cool for 15 minutes.
  • In the meantime, prepare your tin and turn on your oven. Set your oven to 160°C (320°F) fan, giving it time to come to temp before you start combining your wet and dry ingredients.
  • Grease your tin with butter or pan release. Line the base and sides with baking paper. (Using butter or pan release helps the paper to stick.) If you have baking strips, apply them now.
  • Break the eggs into a small bowl, add the vanilla and whisk with a fork to break them up.
  • Once the oven has reached temperature, you can continue.
  • Place butterfly into TM, add eggs/vanilla to the TM bowl and mix 3 sec/speed 4.
  • Add the flour to the TM bowl and set 10 sec/speed 3 scrape and repeat this time for 5 sec/speed 3.5.
  • Pour the mixture into the prepared pan and bake. My cake in my oven using the tin I used, takes 1 hour and 30 minutes. I bake for 30 minutes, add a hood (baking paper-lined foil cap) and continue to bake for another hour. Remove the hood and check if it’s done. Cool the cake in the pan overnight with the hood back on. *See tips

Thermomix method for Crumb

  • Weigh the Pistachios and Walnuts into the TM bowl. MC in set to 5 sec/speed 5.
  • Weigh in the coconut and set to 5 sec/speed 5.
  • Weigh in the Matcha powder if using, 5 sec/speed 3.
  • Remove from the bowl and wipe out ready to make the ganache. I use a dry brush and clean cloth to remove the crumbs no need to wash.

Thermomix Method for the Ganache:

  • Add the cream and cubed white chocolate to the TM bowl, MC in. Set for 6 min/50°C/speed 1. Check halfway through to make sure the chocolate hasn’t crept up the side of the bowl. Scrape down and repeat for a few more minutes until melted if needed.
  • Pour this into a large shallow bowl and set it in the fridge to chill. Chill for 30 minutes to an hour, removing and stirring in between until the ganache is spreadable.

Assembly:

  • Slice the cake in half and spread a thin layer of ganache in between. Place the top back on and add a crumb coat. *, see notes. Place in the fridge for 10 mins to chill, then remove and apply a top coat of ganache all over the top and sides of the cake.
  • Press the crumb onto the cake where you want it to be, and then sprinkle over the rose petals.
  • Add the speckled easter eggs to the cake.

Conventional Method for the cake:

  • Start by reading the whole recipe first.
  • Add the butter, sugar and milk to a saucepan and set the heat to medium. Bring it up until it’s just under a boil, remove from the heat and add the cubed white chocolate. Stir the chocolate in until it’s melted and transfer into a large bowl for mixing later. Allow this mix to cool for around 15 minutes before proceeding to add the dry ingredients.
  • While you’re waiting, prepare your pan—grease with butter or pan release. Line the base and sides with baking paper. (Using butter or pan release helps the paper to stick.) If you have baking strips, apply them now.
  • Now set your oven to 160°C (320°F) fan.
  • Start by sifting or whisking the flour and baking powder and set aside.
  • In a separate small bowl, crack the eggs, add the vanilla and whisk to break up the eggs a little, set aside.
  • Add the eggs to the white chocolate mixture and stir to combine.
  • Then add the flour mix and stir to combine.
  • Pour the mixture into the prepared pan and bake. My cake in my oven takes 1 hour and 30 minutes. I bake for 30 minutes, then add a hood (baking paper-lined foil cap) and continue to bake for another hour. Remove the hood and check if it’s done. Cool the cake in the pan overnight with the hood back on. *See tips

Conventional method for the ganache:

  • Place the finely chopped white chocolate into a heatproof bowl and set aside.
  • Add the cream to a saucepan and bring to the boil.
  • Pour the boiling cream over the white chocolate, cover it, rest for 2 minutes, then stir until smooth.
  • Cover and place in the fridge. Allow the ganache to chill until it’s spreadable. Bring it out and stir every so often. This should take 30 minutes to an hour.

Conventional method for the crumb:

  • Using a food processor, chop the pistachios and walnuts to the desired size. *see tips
  • Add the coconut and matcha if using and stir to combine.
  • Add the sugar crystals. Stir to combine.

Assembly:

  • Sliced the cake in half and spread a thin layer of ganache in between. Place the top back on and add a crumb coat. *, see notes. Place in the fridge for 10 mins to chill, then remove and apply a top coat of ganache all over the top and sides of the cake.
  • Press the crumb onto the cake where you want it to be, and then sprinkle over the rose petals.
  • Add the speckled easter eggs to the cake.

Notes

Bec’s Tips:
  • Do not mix the flour into your melted white choc/sugar mix until it has cooled, or you will end up with a gluey cake.
  • Making a baking paper-lined cap.  Cut a sheet of baking paper slightly larger than the top of your cake tin.  Cut off a sheet of tin foil around 4 cm larger than the baking paper.  Sit the baking paper on top of the foil, then crimp the edges to make a round shape, just the right size to fit over the top of your cake tin.
  • Chopping nuts for the crumb topping without a food processor or TM: You can place the nuts in a zip lock bag and use a rolling pin to crush them or place them on a cutting board and chop with a chef’s knife. 
  • Allow your cake to chill in the fridge before working with it.  It will really firm up.  
  • For the best texture, allow your cake to come to room temp before serving. 
  • A crumb coat is a thin layer of the icing or ganache you’re using on the cake. You then allow that coat to chill until it’s firm, preventing the next coat from picking up crumbs in the topcoat.
  • You can buy coloured sugar crystals from cake decorating shops.  They come in all sorts of colours.  You can sometimes find them in a small range of colours at larger supermarkets too. 

Want to know more?

If you enjoyed baking this delicious cake, you might also be interested in Bake Club Online

2 Comments

  1. Hi Bec,
    Thank you for the delicious recipe. I will be making this for Easter. How big is the cake? I need to choose the correct tin size.
    Thanks, Ingrid

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