Mud cake, mud cake, mud cake… I’ve heard this word used over and over again and I finally got round to making what is possibly the BEST sponge cake I have EVER Eaten! Yes, that good! Now I’m kicking myself for ever waiting this long to try it! For anyone who doesn’t know, a mud cake has a very tight crumb meaning it carves very nicely and stays together without falling apart. It’s also perfect for tiered cakes as it is strong enough to hold a lot of weight!
The mud cake is believed to have originated in the Southern part of the United States near the Mississippi River. The name for the cake was given when it was found to resemble the colour of the mud along the river banks! However, this style of cake is now incredibly popular in Australia and any recipe I have ever tried has always been from Australia and has always been the best (Sorry, USA)
The way you make this cake, is sort of like a brownie which makes sense given the dense/brownie-like texture. It’s none of the hassle of creaming butter and sugar and adding eggs in slowly. This mud cake recipe (all mud cake recipes, in fact) involve melting the chocolate, sugar and milk before adding in eggs, vanilla and flours. It can all be made in one pot (less washing up, yay) and whilst this recipe only calls for a 30-35 minute bake you will find that a lot of mud cakes are made in a deep pan making one very thick layer that gets baked for an hour or even longer! So sometimes you may have to wait, but thankfully not in this recipe as it’s made in two 8 inch round cake pans!
This recipe as you can see from the title is a white chocolate mud cake. A typical mud cake is usually made from milk or dark chocolate, but the recent popularity of this style of cake means more flavours have been developed like this white chocolate mud cake, caramel, mocha and even cherry and dark chocolate! So there are a wide range of flavours that can go with this type of cake
The topping for this mud cake, is a whipped white chocolate ganache. This is made by making a basic recipe of white chocolate ganache heating cream and white chocolate in the microwave. It is then left to rest in the fridge for 30 minutes before using a handheld whisk to make it light and fluffy! I filled and covered the whole mud cake in this ganache, making a swirl on the top, before adding some fresh flowers
This cake is a pretty simple version, but for even more flavour you can add a layer of raspberry jam to this cake, or fill and cover with a buttercream of your choice. As the cake is made using white chocolate, it is often nice to use an icing that also has real chocolate in it (like a ganache or a white chocolate buttercream) but can also go with any other flavours if you want to try them!
So excited for you guys to have this recipe to try! It is honestly divine, and I used it as a base layer in a very large 50th 3 tier layer cake I had to make recently. Oh, and before I forget, this cake (as well as other mud cakes) are so moist they will last for WEEKS I’m not even kidding! Mud cakes are actually better a few days after they are made. So don’t be afraid to make this cake a day or two before you want to eat it as the flavours really settle in! If covered in ganache or a buttercream leave in the fridge but remove about an hour before serving to come to room temp!
Final tip, when lining the cake pans aim for something like this. You need it higher than the pan as mud cakes are known for overflowing the pan but with the paper there it allows the cake to come over the pan without going everywhere!
Hope you enjoy this one! Tag me on instagram @merakibaking if you give it a go!
For the cake
- 230g Unsalted butter
- 300g White chocolate
- 200g Caster sugar
- 240ml Whole milk
- 2 Large eggs
- 2 tsp Vanilla extract
- 350g Plain flour
- 2 tsp Baking powder For the white chocolate ganache
- 200ml Double Cream
- 600g White chocolate
- Start by pre-heating the oven to 350°F/180°C/160°C fan/Gas mark 4. Grease and line two 8-inch round cake pans. I like to line my pans with greaseproof paper that is taller than the pan to stop any mixture from overflowing.
- In a medium saucepan on a low/medium heat, melt together the white chocolate, butter, sugar and milk. Stir until it is smooth and all the sugar has dissolved and the white chocolate melted. Set aside to cool for a few minutes.
- Add the eggs and vanilla to the cooled chocolate mixture and stir until combined. Then add in the flour and combine, do not worry if there are a few lumps.
- Divide the cake batter between your two prepared pans (either by weight or sight) and place into the pre-heated oven for 30-35 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely
- While the cakes are cooling, prepare the ganache. Place white chocolate and cream into a heat-proof plastic bowl and place in the microwave for 1 minute. Stir the mixture and if there are still lumps place back in the microwave for 30 second bursts mixing thoroughly after each time, until all the chocolate has melted and it looks combined. Place in the fridge for 30 minutes to cool and harden slightly.
- Once it’s cooled, remove from the fridge and start to mix with a handheld whisk for a few minutes. It will start to look fluffy (like icing) and go a few shades whiter.
- To arrnage, place your first layer of mud cake onto a serving plate. Place 1/3rd of the white chocolate ganache as the filling and place the second layer on top. Then cover the cake in ramiaing ganache. Depening on how quickly you do this, you may find that the ganache starts to harden. If so, place in the microwave for 5 seconds an mix again to make it loose again. Keep doing this until all the cake is covered. I left mine with a swirl on top and decorated with some fresh flowers.
- Store in fridge up to a week, removing an hour before wanting to serve to come to room temperature. This cake is often best served 2-3 days after it’s been made.
*Try caramel mud cake or classic dark chocolate mud cake if you like this one, there are lots of flavours to choose from if white chocolate isn’t your favourite!
*This cake can also be filled with raspberry or strawberry jam as well as covered in a white chocolate buttercream rather than a ganache if you prefer. *This cake is a perfect first tier cake as it is dense and can hold a lot of weight. The crumb is tight and it stays fresh for a week and can therefore be made and covered in ganache/fondant in advance