White Chocolate Mud Cake

"Will not last very long! Great for a sweet tooth."
 
Download
photo by Aleigha Nicole photo by Aleigha Nicole
photo by Aleigha Nicole
Ready In:
1hr 25mins
Ingredients:
13
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
  • Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
  • Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
  • To make icing cream butter, blend in remaining ingredients.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Daydream
    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.
     
  2. Aleigha Nicole
    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
     
  3. 2Dads
    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.
     
  4. thehungrykiwi
    Love this recipe. Like to serve it with caramel sauce and vanilla ice cream for desert. Had been given it by a friend and lost it. Very glad to find it here. Thanks.
     
  5. eys41
    great recipe...finally found one that cooked perfectly.....after 2 attempts with a different recipe.....have yet to eat it but it looks great....
     
Advertisement

Tweaks

  1. 2Dads
    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.
     

RECIPE SUBMITTED BY

I live in Brisbane, Australia. I'm an Administration Officer for the State Government. I'm only 21 years old and I absolutely love cooking. I learnt from my mother when at a very younge age. I've held over 15 dinner parties. The biggest one I've held was for 16 people, and catered for my own 21st. I know quite a lot about low fat cooking and loosing weight. I lost a total of close to 35kgs. Starting out on my diet I discovered I had galstones which helped me on my weight loss. Now I have gained a lot of information and knowledge about weigh loss and low fat cooking. I'm actually just starting to get into Muay Thai Kick Boxing although I'm just a fan and love going to watch. Also just have to mention my lovely dog Snoopy!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes