Friday, September 7, 2012

White Chocolate Mud Cake: U.S. version

White Chocolate Mud Cake with Buttercream Frosting that I made for a baby shower

This was a recipe taken from another blogger but I converted all the ingredients measurements so that I wouldn't have to every time I make this.

10.5 oz white chocolate
7 oz (14tbs) salted butter
1 cup milk
3/4 cup caster sugar (or grate up regular sugar in a coffee grinder)
2 teaspoons vanilla extract
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
2/3 cup self-raising flour
1 cup plain flour

-Preheat oven to 325 degrees.
-Grease a 9-inch round cake pan (or two six-inch round as shown in the pictures) and line the base of the pan with parchment paper. Click here for tips on how to line a round cake pan.
-Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. 
-Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. 
-Allow mixture to cool at room temperature for 15 minutes.
-Add vanilla and eggs to chocolate mixture and stir until well combined. ©
-Stir flours together in a large bowl. 

-Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture.
-Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
-Pour mixture into prepared pan.
-Bake for about 1 hour 10 minutes to 1 hour 20 minutes (or less if using two six inch rounds) When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
-Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
-The cooled cake can be iced or stored and then iced on the day of serving.
-Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.

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