Rabu, 17 Oktober 2018

CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM




When I was testing this Caramel Mud Cake recipe, I made it four times in four days. That’s eight caramel cakes. All needing to be taste-tested.



Needless to say, by cake three I was getting a little sick of the word caramel and a little tired of trying sub-par cake. Thankfully, cake test number four changed everything. And this is the result.



INGREDIENTS

Caramel cake
  • 230 grams (1 cup / 2 sticks) unsalted butter, chopped
  • 300 grams (2 cups) white chocolate
  • 180 grams (1 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 240 ml (1 cup) water
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 315 grams (2 and 1/4 cups) plain flour
  • 2 teaspoons baking powder

White chocolate frosting
  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 150 grams (1 cup) white chocolate, pieces
  • 1 teaspoon vanilla extract
  • 435 grams (3 and 1/2 cups) powdered or icing sugar
  • 2 tablespoons milk
  • 240 ml (1 cup) thickened or heavy cream
  • Rolos, to decorate, optional


INSTRUCTIONS


  • Preheat oven to 160 C (320 F). Grease and line two 8-inch round cake tins with baking or parchment paper.
  • In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
  • Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy.
  • please see full recipe here : www.sweetestmenu.com

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