White Chocolate Mud Cake
A deeply rich, velvety white chocolate mud cake paired with an easy cooked caramel glaze and white chocolate curls. Dense, buttery, and incredibly moist.
- Prep Time: 15 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 25 mins
- Yield: 10 1x
- Category: Dessert / Cakes
- Cuisine: Australian / Modern Baking
Ingredients
Scale
Cake Batter:
- 226 g (1 cup) unsalted butter, cubed
- 180 g (1 cup) quality white chocolate, chopped
- 175 g (1 ⅔ cups) plain all-purpose flour
- 1 tsp baking powder
- ¾ tsp fine salt
- 200 g (1 cup) dark brown sugar
- ¼ cup golden syrup (or light corn syrup)
- 160 ml (⅔ cup) whole milk, room temperature
- 3 large eggs, room temperature
- 2 tsp vanilla extract
Caramel Icing & Topping:
- 57 g (4 tbsp) unsalted butter
- ½ cup dark brown sugar
- 2 tbsp whole milk
- 80 g (⅔ cup) icing sugar, sifted
- ½ tsp flaky sea salt (optional)
- 50 g white chocolate block (for shaving)
Instructions
- Preheat & Prepare: Heat oven to 180°C / 350°F (160°C fan). Grease and line an 8-inch springform tin with baking parchment.
- Melt: Microwave butter and white chocolate in 30-second bursts, stirring between each, until completely melted and smooth. Cool 5 minutes.
- Dry Mix: In a large bowl, whisk together flour, baking powder, salt, and dark brown sugar, breaking up any sugar lumps.
- Wet Mix: Whisk golden syrup, milk, eggs, and vanilla into the melted chocolate mixture until smooth.
- Combine: Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined; do not overmix.
- Bake: Pour into prepared tin. Bake for 60–70 minutes (rotate at 35 mins) until a skewer inserted in the center comes out with moist crumbs. Cool 15 minutes in tin, then transfer to a wire rack.
- Make Icing: In a small saucepan over medium heat, melt butter, brown sugar, and milk. Bring to a boil, simmer 1 minute, then remove from heat. Whisk in icing sugar and salt until smooth.
- Glaze & Finish: Cool icing 5–10 minutes, pour over cooled cake, let set for 10 minutes, and garnish with vegetable-peeled white chocolate curls.
Notes
- Chocolate Quality: Use real white chocolate with cocoa butter rather than imitation baking chips for the proper texture.
- Doneness Check: Mud cakes should not have a completely dry toothpick test; look for a few sticky crumbs to preserve a fudgy center.
- Storage: Keep covered at room temperature for up to 5 days, or freeze the unglazed cake for up to 3 months.
Find it online: https://cakeshungry.com/chocolate-mud-cake/