Chloe, this is delicious, more-ish, decadent and rich - what a treat!! I would recommend flouring the pan after greasing it, simply because the sides of the cake became too crusty for my liking. I also felt the temperature was a little too high as my cake started browning too early on the top - but every oven is different, so we must expect to make individual adjustments. I covered the cake loosely after about 40 minutes and turned the oven down a fraction, and that did the trick. I chose not to make the icing and simply dusted powdered sugar over the top, merely becuase I was terrified of the calorie count, already, without it!! Thanks for a super recipe Chloe.
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Great Cake recipe but I have changed the icing and added a raspberry sauce to my recipe. Turned out amazing. Best eaten on the day and cannot be refrigerated for more than a couple of hours as it goes solid. TY Janelle
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Made this last night after work and took it in for an early morning meeting. I replaced the water with mango nectar and added 200g of pulped mango flesh to the dry mix. Cooked at 160 C for about 1.5 hours. Again, icing sugar on top with some thin strips of dried mango. Nothing but positive feedback for your recipe.
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This is absolutely delightful..and sinful! Really lovely white chocolate flavor in a dense, delicious cake.
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Cake tasted good the first day and great the day after which is amazing. I cooked it at 325 for about an hour and then 350 for about 20 minutes. Came out great.
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wonderful mud cake, delicious and easy to prepare. I will make it again for sure. I also cooked mine for a little longer than the time stated, loved the crunchy sides and soft interior. Thanks for this one, it's a keeper!
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fantasic cake!! this was the perfect birthday cake i will use it again thanks for sharing
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I used this recipe for cup cakes. It made 16 large ones.... I froze some because there was too many and they thawed out just as good..
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Fantastic recipe! ... far far FAR too many unnecessary calories though. I halved all the ingredients & it came out the size of a normal 12 slice cake-tin cake. To think it would have been double that is mind boggling!!
I also stirred through 1/2 cup mixed berries (including blueberries, raspberries, blackberries etc) & the feedback I recieved was: "This is to die for!". I baked it on 165C for 45 minutes. I would definitely make this again, however if I make it for myself, I will experiment substituting some of the butter & caster sugar to make it less caloric.
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What a great cake, everyone loved it (my boyfriend ate 3 pieces). It makes a huge cake, that is moist and delicious, just don't think about the calories :D
My oven is a bit temperamental and cooks a bit too high, so i did need to watch it closer than i did as the edges did get a bit crusty.
I didn't use the icing in this recipe, but may try it next time.
I might even look at using it for my wedding cake next year.
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fantastic recipe thank you, made this for my daughters engagement and it went so well I now have to make the wedding cakes
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I made this a while ago for a birthday cake and it was one of the nicest cakes ever. Everyone enjoyed it, so if I could give it ten stars I would. I stuck flakes of white chocolate on the side and covered the top with milk chocolate truffles. I have passed on the recipe and the results of friends who have made it have been fantastic too. Thanks so much! This one is definately worth trying!!!
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This was a huge success when I took it into work today. Everyone loved it, even those that aren't white chocolate fanatics. Not as rich as some mudcakes can be, which is a good thing. I also omitted the frosting, it was delicious wihout it.
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