Tuesday, 2 December 2014

Melt and Mix White Chocolate Mud Cake from Bake.


Where has this year gone??

I can't believe it's already December. I will admit though that I was one of those people who got a little excited early and my Christmas tree went up at the end of November (to Arthur's excitement!) but I still can't actually believe it's December and Christmas very very soon. I have been burning Christmas candles but they just don't have the same memory triggers as the scent of a real Christmas tree or the smell Sauerkraut and German sausages cooking. Those will come, which is when it will really feel like Christmas but I probably still wont believe it's actually here. It comes and goes so quickly these days... I think that means I'm getting old...

At the moment I'm doing a healthy eating kick but these recipes don't excite at all so instead of blogging how to make a fat free, sugar-less cake I will post a delicious recipe for a White Chocolate Mud Cake from one of the most used recipe books on my shelf 'Bake' by Alison Thompson. If I need to bake a cake, this one comes out! It's kind of appropriate if we did have a white christmas but it's a really great simple melt and mix recipe for those who don't have a kitchen-aid (I am hoping Santa is reading this... please Santa please!).

The decoration on this was pretty poor and non existent... for Christmas you could add a huge pile of fresh berries which would go beautifully and look very cute and celebratory or add white chocolate shavings or put some holly on top for a great pudding alternative if you haven't already made one.

Melt and Mix White Chocolate Mud Cake from Bake.

Melt and Mix White Chocolate Mud Cake.

recipe from Bake by Alison Thompson
(adapted ever so slightly)

Cake-
500g unsalted butter
500ml full fat milk
450g caster sugar
300g white chocolate, chopped (or buttons)
4 eggs
2 teaspoons vanilla extract
600g plain flour
3 teaspoons baking powder

Ganache-
150ml pouring cream
400g white chocolate, chopped

- First thing is to line a 25cm cake tin (if you have one that is 1cm bigger or smaller it's ok) with baking paper then line the base of the outside of the tin with foil. You do this because the mixture is very runny and a spring form tin normally leaks batter all over your oven and I'm a 'play it safe kinda gal!'.

- Next pre-heat your oven to 150C or 320F (long and low baby!)

- Come your chopped butter, milk, sugar and chocolate in a saucepan and heat over low heat until everything is melted. Set aside until it is lukewarm.

- Pour the milk mixture into a large bowl and add the eggs and vanilla giving everything a good whisk. Add the flour and baking powder and mix until it is smooth. Mine looked lumpy here so I just kept whisking until the lump disappeared so keep whisking!!

- Pour the cake batter into your prepared tin and make for about 2 hours. Yep. It's a long time but it's ready when a skewer comes out clean with no batter on it, only a few crumbs. This may take a little longer or a little less depending on your oven but I have found it's about 2 -2.5 hours. If you find it starts to colour alot on top place a few sheets of baking paper on the top to protect it.

- Let cake cook in the tin for 10 minutes then turn out onto a rack until cooled completely.

- To make Ganache: Boil the cream and pour it over the chopped chocolate and stir/whisk until smooth.

- When the cake is cooled, pour the warm ganache over the top of the cake. Don't let it run all the way down the side like I did because you end up with a huge puddle on your cake board or plate which you then have to wipe up and waste delicious ganache.

- Decorate better than I did (suggestions above) and Enjoy!!

No comments:

Post a comment

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow holiday home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickles pie pizza Plenty Plenty More plum pork potato prawns prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simple slow cooker Slow Cooker Central Small Victories soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi zucchini