Baking time again : I first made this cake just a month ago and I guess I've made it 5-6 times since then. I usually don't bake the same cake so frequently. This is an exception because Jose loves this cake. I am the official cake lover among the two of us, but for this cake I've competition : These days when Jose goes shopping, he always comes back with white chocolate and I guess now I've enough white chocolate to make more than a dozen cakes.:
The key to an amazing white chocolate mud cake is to use a good quality white chocolate. One that actually contains cocoa butter, rather than a compound chocolate that uses oil instead of cocoa butter. Cause white chocolate is already walking a fine line to be classed as chocolate, and compound chocolate is really just vanilla flavoured sugary fat. Have I convinced you?
You can use the CakeOmeter to adjust the recipe for the tin size you want. As always, if youre new to gluten-free baking, check out my gluten-free cakes for decoratingpost for tips, tricks and some more recipes.
Ever notice when you deprive yourself of something, how prominently it can then show up in your life? I decided to forego chocolate for a couple of weeks and in that time I have posted this Chocolate Nut Crunch Recipe and now I am posting about White Chocolate Mud Cake! My rationale is if I am cooking a cake or sweet treat and it isnt just a bar of chocolate I am consuming, then it doesnt really count. Chocolate detox = fail!
Now that I laid my hands on it I HAVE to do something. And my search ended when I found this recipe. It sounded good! But again no guarentee : But I was all set to go ahead and try! And trust me I'm glad I did!:
Neree says, Gluten free flours often result in a drier final product - the nuts help with moisture. Adding some of the dry ingredients to the nuts when processing helps stop them forming a paste.
After making the dark chocolate mud cake, I wanted to make it white chocolate. White chocolate is a little hard with vegan recipes but this one is fabulous! Keep in mind this is very dense cake as its in the same style as a traditional mud cake.
NOTES ABOUT THIS CAKE This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking. This cake also works really well with ganache This is a great caving cake as it doesnt crumb too much
The only thing that would have made this cake even moredecadentthan it already is would have been some raspberry sauce but its December andraspberriesand strawberries arent available and this cake is too good for frozen fruit.
This is a heavy, well flavored cake, would also be perfect if you wanted to use for makingPetit FoursorSachertorte Squares. And the sour cream ganache, its so smooth and creamy, the perfect combination for this cake.
So, you know I like cake, right? Like it, love it, obsessed with it. du ved hvad jeg mener. I mentioned that the cake at my sisters wedding was the best cake Ive ever tasted. No exaggeration, this is how it went down. Cake was cut and dispersed among guests. I was out doing something feeding Luella I think and my brother-in-law, Nathan, came up and said/shouted, HAVE YOU TRIED THE CAKE? BEST CAKE EVER!
At the time I had no idea who made the cake. I was actually meant to make the cake, but I just realised it was going to be too hard to be bridesmaid, fly down from another state, look after a baby and make a big cake this one to be precise.
Carissa made the cake I discovered the next day. And I promptly stalked her, emailed her and begged her for the recipe. Carissa owns the cake-making business, All Things Sweet. and fittingly shes sweet too.
Note from Chantelle: I made this cake over the weekend and it was delicious. Just a few things to note. The batter is warm so BEFORE you add the violet crumble, let it cool a little. Otherwise the chocolate melts and the cake isnt as white as it could be. Også min violet smuldrer alle til toppen og derefter brændt karameliseret ved madlavning. Jeg vil foreslå at bryde det op mindre, jeg gjorde større klumper og lade det blive absorberet af smeten lidt i skålen, før overfører til tin.
1. Kombiner smørret, chokolade, sukker og mælk i en kasserolle og forsigtigt varme, omrør lejlighedsvis, indtil smeltet og glat. Køligt lidt. . Tilsæt æggene og vanille og rør for at kombinere, og fold derefter gennem de sigtede mel. Spoon blandingen i en smurt og foret 25 cm rund kagepande. . Bages i en moderat ovn 180C i 60 -70 minutter eller indtil kogt, når det testes. Kold på en ledningsstativ i 20 minutter, før du vender ud af PAN for at afkøle helt. Opbevares i lufttæt beholder indtil det kræves. . Smelt forsigtigt chokolade og ahornsirup i en skål over simmerende vand. Kold lidt og rør derefter gennem den sure fløde indtil glat. Chill indtil fast nok til at sprede sig. Is kagen med ahorn ganache derefter drys med blåbærene til at tjene.