White Chocolate Mudcake
Love Milkybar as much as we do? Then you will adore this wonderful white chocolate mudcake recipe. Get ready to get asked to make this every time you visit friends and family!
300g white chocolate (we use Milkybar)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs lightly beaten (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
I have been using this icing recipe since I was 9 years old. 27 years later, it’s still the perfect icing.
Add colour, sparkles, hundreds and thousands or whatever takes your fancy. This icing is also ideal for cute cupcakes and the filling for yoyo biscuits.
Ingredients – Traditional Icing
3/4 cup icing sugar
1 tablespoon of butter
1-2 tablespoons of hot water
Colouring as you desire
How to make Traditional Icing:
Put your icing sugar and softened butter into a bowl.
Add just enough hot water to make a firm, smooth icing.
Mix it well to get rid of any icing sugar lumps.
Add drops of colouring or a sprinkle of cocoa.
Decorate as you feel – Smarties, silver sugar balls, 100s and 1000s, chocolate flakes etc.