Ingredients
Cake Batter
- 300 g White cooking chocolate Buttons
- 200 g Butter
- 200 g Milk
- 150 g raw sugar
- 2 eggs
- 1 tsp vanilla
- 130 g plain flour
- 130 g SR flour
White Chocolate Ganache
- 150 g cream
- 360 g White cooking chocolate Buttons
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh chocolate, butter and milk into bowl - speed 6, 10 secs. Then - 5 mins, 70 degrees, speed 2. Increase time to 7 mins in doubling recipe.
Prepare 20cm tin with a light grease and line with baking paper while chocolate mixture melts. Pre-heat oven to 150 degrees.
Insert butterfly, add sugar, eggs and vanilla - 10 secs, speed 2.
Weigh in flours - 10 secs, speed 2, scrape down, then 20 secs, speed 2, or until well combined. If doubling mixture, extra time may be required.
Pour into prepared tin, lightly greased and lined with baking paper.
Bake at 140-160 degrees depending on your oven, for approximately 1 - 1.5 hours, until light golden in colour and coming away from edges. Or test with a skewer.
Allow to cool in tin for 15 mins before turning out. Flip cake over to right way up while cooling for best results, but turn upside down for best finish before icing.
Weigh cream into bowl and bring to just boiling - approx. 3 minutes, 100 degrees, speed 2. Increase time if required.
Add white chocolate - 3 mins, speed 2 or until chocolate is totally melted and well incorporated into cream. Don't increase speed, keep speed low to prevent air bubbles forming to give the best finish, especailly if using as a pouring glaze.
Allow to cool, until desired consistency is reached. Pour over cake on wire rack while still warm for a smooth white chocolate glaze, or allow to cool and spread/swirl/pipe over cake.
White Chocolate Ganache
Tip
Cake Batter may be divided into 12 cupcakes/muffins, but reduce baking time to approx. 25-30 mins.
Perfect Baking Tip - Use 10 cm wide strips of an old towel, chux on a roll, thick clean bandages, etc, wet with cold water and wrapped around the outside of tin, tuck in or secure with a bandage clip or even bobby pin. This will insulate the outside of the tin, stopping the outside of the cake cooking faster than the centre, keeping it moist all the way to the edges, and baking evenly all the way through with a level top. See photos above.
Doubling this recipe is enough for a 10 inch square cake or 12 inch round. However, baking time will need to be increased to 2 - 2.5 hours.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely love this recipe and have made it a few times now! Just wondering how far in advance it can be made? And how to store it in the time leading up? I want as much time as possible to decorate it 😊 Thank you!
This was really nice I used buttermilk instead of milk and wrapped a wet tea towel around tin as I always find it gives me a better top
Will definitely be making it again.
I have made the Ganache but don't want to use it until tomorrow as I want it thicker, do I put it in the fridge overnight or leave it on the bench please
janellea77: amazing! how many cakes did you bake to get this height?
Bryvic:I always use an 8" round tin
Anas5: this happened to me too, but I just removed butterfly after all the mixing was done and then mixed it again without butterfly on speed 2 for about 6 secs. Hope this helps.
This was so delicious!! Made it for my daughter's birthday, and was a big hit.
I did use the baking tip and wet a tea towel, wrapped it around the tin before putting it all in the oven to help it bake evenly.
will be making it again for sure!
Hi can I add raspberry's or will they sink to the bottom thanks
What size tin do you use for this recipe? I can see what tins are used if you double. But I donot want to double it. Thanks in advance.😊
This really was a fantastic cake to make. Made exactly as per recipe instructions. I have never made a mudcake before and am unsure how the toothpick is supposed to come out in a dense cake like this. Baking time for me was way longer but maybe i overcooked it somewhat. It will still moist and delicious. My 20cm round cake tin seemed a bit small as my cake rose a good inch from the top of the tin. Not sure if this is how it is supposed to be. Regardless it was a great cake and is now saved in my collections