White Chocolate Mudcake

[lt_recipe name=”White Chocolate Mudcake” servings=”2×6″x3″” prep_time=”10M” cook_time=”90M” total_time=”1H40M” difficulty=”Easy” print=”yes” image=”https://www.vivalabuttercream.com/wp-content/uploads/2017/04/White-Chocolate-Mudcake.jpg” ingredients=”1 cup Self Raising Flour;1 cup Plain (All Purpose) Flour;1 1/2 cup Castor Sugar (Superfine);3 Eggs Large;1 1/2 cup Milk Low fat or light;2 teaspoons Vanilla Essence/flavouring;200 grams (7oz) White Chocolate, Melted with oil;1/3 cup Rice Bran Oil (Substitute Light Olive Oil if you prefer);2 Tablespoons Butterspread or Margarine” ]Preheat your oven to 150℃ (300℉) for Conventional Ovens. Fan forced and convection oven heats may vary.;Combine White Chocolate and oil, and melt slowly either in the microwave, or over a double boiler.;Add dry ingredients to your mixer bowl, and mix through.;Add Eggs, milk, and butter, and mix on medium speed until combined.;On low speed, slowly add chocolate mixture, and then mix on medium until combined.;Bake for about 1 1/2 hours, but the key with mudcakes is too bake them on a low temperature, so they don’t rise, and keep that delicious fudgy texture, so adjust as necessary.[/lt_recipe]

NOTES

**Important note about baking cakes with White Chocolate** White Chocolate is notorious for creating ‘sinkholes’ in cakes, especially if they are baked to hot to quick. To avoid this, bake your cake on a low temperature (as above), and avoid filling a tin above 3 inches.

Mudcakes last REALLY well. This cake will keep well wrapped/air tight, for at least a week in or out of the fridge. If you have PERISHABLE fillings, you MUST store your cakes in the fridge.

Basic Buttercream lasts as well as Mudcake, so you could easily make your cake on the Monday, and store it airtight in the fridge for Saturday. I say airtight, because while it won’t spoil quickly, its still cake, so it WILL dry out given the chance!

20 thoughts on “White Chocolate Mudcake”

  1. hello, I would like to try this but I dont have self-rising flour. Can use all-purpose? If yes, howany teaspoon of baking powder or soda will be added? thank you. hope you response.

  2. Hi Kerrie – Can I sub butter for the margarine or butterspread?
    I so adore your website and recipes! Thanks for sharing your talents and gifts!

    1. I would actually suggest baking multiple cakes, rather than doubling the recipe, as White Chocolate Mudcakes have a nasty habit of sinking in the middle if they are too deep. It doesn’t seem to happen with Dark Chocolate, just White Chocolate!

      1. Thank you for your prompt response. I will do one quantity of the recipe in the 10″ tin, twice and then split each cake in two layers.I absolutely love the texture of this mudcake. Thanks for sharing.
        Karen

  3. I am a fan of your baking style. Your buttercream recipe changed my frosting game forever. I want to make this white chocolate mud cake and have a question. When you melt the chocolate with oil, how much oil are you using?

    1. Thank you! I’m using about 1/3 of a cup. You don’t need to be precise, a good splash will do. It helps to melt the chocolate evenly, and stop it ceasing once you add it to the batter.

  4. Hello Kerrie! I have tried more than a dozen vanilla cake, white cake recipe and always disappointed with the taste and texture. I am hoping that your recipe will end my search for the perfect one! I plan to sue this for my cake event this Sunday. My question is can I make this into a cupcake? Will this rise much? I don’t know what to use if medium should be fine or I’ll use the large scooper. Thank you so much!

    1. Hi Rona! Sorry for the late reply, I have been quite ill this week! I wouldn’t recommend the White Mud for cupcakes, they tend to bake a bit hard. The Vanilla Sponge makes beautiful cupcakes though!

    1. Absolutely! I use Rice Bran mainly because it has no taste, which won’t affect the flavour of the cake, so as long as its not a strong flavoured oil, you can use any oil you like.

  5. Hi Kerrie,Thinking of making this for my daughter’s first birthday in a couple of weeks so I have a few questions:
    1. Would it take colouring well?
    2. Can I use butter or margarine instead of oil to melt the chocolate?
    3. How many batches of the basic buttercream will I need to make to frost a 4 tier cake?
    4. What other flavour buttercream would go well with this?
    Sorry for all the questions n thanks in advance! x

    1. Hi Angeliki!
      !. It takes colouring perfectly! Stay away from liquid colours though! 2. You could, but it will affect the texture of the cake. Oil is preferable. You can use any oil you like though! 3. Depends on how thick you do your layers, and how thick you ice the cake. I would say probably 3-4. 4. Pretty much ANY flavour frosting would be perfect for this recipe, its a lovely, sweet, vanilla style cake, so it takes flavours well too! And always free free to ask questions!

  6. If I wanted to make the same height cake as your picture (I’m guessing it’s 4 layers) will one batch be enough? I also want to ice it with white chocolate ganache and a milk chocolate drip over the top. Any suggestions?

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