White chocolate mud cake with raspberry buttercream icing

I know I may have mentioned it once or twice (or a thousand) times before but I am a Birthday cake addict. I’m not fussy either. It doesn’t have to be my Birthday, I just love Birthday cake. I love eating it and oh how I love to make it. Last weekend we celebrated The Twins’ mum’s Birthday and of course I put my hand up to make the surprise Birthday cake.

White chocolate mud cake with raspberry buttercream icing

Deciding on the type of cake wasn’t difficult – she loves white chocolate mud cake but I didn’t want to do a plain white chocolate ganache. I don’t know about you but I find it overly sweet and this cake is sweet enough.

For some reason my brain always turns to raspberries when I need something to cut the sweetness. It also helped that they’d add a lovely natural pink – the Birthday girl’s favourite colour.

White chocolate mud cake with raspberry buttercream icing

I wanted to do a double layer so there’d be a nice surprise icing spread between the two cakes when she cut into them so I was going to double the recipe.

That’s when I saw there was 350g of butter in one cake. IN ONE CAKE! Yes this was going to be tasty. Instead I trusted my instinct and made one batch knowing I could make another if it didn’t spread between the two tins. Let me tell you, one batch was plenty. If you only want a small cake I’d even advise halving the recipe although dividing 3 eggs in half may prove tricky. Maybe you could divide it by 3?

White chocolate mud cake with raspberry buttercream icing

The original recipe advises you not to discard the trimmings when you even out the top of the cake. It actually tells you to eat them because they’re tasty. Well who am I to not follow instructions? I may have gone to bed with a bit of a sore belly on Friday night. Don’t make this cake alone if you have weak self control. It’s really really moreish.

Sorry about the inside shot. I forgot to take my camera to the party and these were some terrible snaps with my phone while trying to stay out of the way of the cake eaters.

White chocolate mud cake with raspberry buttercream icing

The pretty and girly theme sort of came out of nowhere when I started randomly decorating before bed on Friday night. I slightly regretted making the pearl trim when I got what I thought had to be nearly all the way around and realised I was about a quarter done. It does look rather nice though so remind yourself of that if you decide to copy mine and start to curse me.

I made the little flowers with an 8-point fat star tip and added some sugar pearls to the middle of each one. I’ve also done bigger versions with a Malteaser in the middle (yum!). I absolutely loved this cake and I’m not even a big white chocolate fan. To me it’s really more like a white mud-cake or a chocolate mud cake for people who can’t have chocolate. Enjoy!

What about you? Do you like making or eating Birthday cakes or both?

Also if you love this recipe make sure you try my chocolate mud cake recipe.

White chocolate mud cake with raspberry buttercream icing

White chocolate mud cake with raspberry buttercream

White chocolate mud cake with raspberry buttercream

Yield: 16
Prep Time: 1 hour
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 45 minutes

Ingredients

Cake

  • 180g (6.3oz) white chocolate, chopped
  • 350g (12.3oz) unsalted butter, softened
  • 2 2/3 cups caster (superfine) sugar
  • 1 1/2 cups milk
  • 2 cups plain flour
  • 2/3 cups self raising flour
  • 1 tsp vanilla extract
  • 3 free-range eggs, slightly beaten

Icing

  • 4 tbsp butter, softened
  • 100g (3.5oz) raspberries, fresh or frozen and thawed
  • 4 cups icing (confectioner's) sugar
  • A few tbsp milk

Instructions

  1. Pre-heat the oven to 140C (310F) fan-forced and grease and line two round 20cm cake tins.
  2. In a large saucepan, combine the white chocolate, butter, sugar and milk and stir over medium heat until smooth.
  3. Transfer the mixture to a large bowl and set aside to cool for at least 15 minutes.
  4. In another bowl, sift the flours together and in a separate bowl, lightly whisk the eggs and vanilla.
  5. Alternate between the flours and the eggs and whisk them into the chocolate mixture, half at a time. Whisk just until everything is incorporated.
  6. Divide the batter evenly between the two tins and bake for 1h 45m or until a cake tester inserted in the middle comes out clean.
  7. Leave the cakes to rest in the tins for 5 minutes before turning out onto a wire rack to cool completely.
  8. In the bowl of an electric mixer, beat the butter until light and creamy.
  9. Add the raspberries and beat until smooth.
  10. Slowly add the icing sugar beating until it is all mixed in.
  11. Add a little milk to get it to a spreadable consistency and then beat for 2-3 minutes or until fluffy.
  12. Slice the top off one of the cakes to flatten it out and place, bottom down, onto a serving plate.
  13. Ice the cut side of the cake.
  14. Trim the other cake then place it cut-side-down on top of the first cake.
  15. Ice the cakes completely then decorate as you wish.

 

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