I was cleaning up the pantry and guess what I found in abundance? White cooking chocolate, 4 huge slabs of it leftover from my little one’s birthday party earlier this year. I turned to my trusted copy of Donna Hay’s Chocolate cookbook, remembering that although it was full of brown goodness, there were a few really good white chocolate recipes. I came across a recipe for white chocolate mudcake. It sounded great, so I decided to make it right away. After I had mixed everything, something was not right. The cake batter was as loose and fluid as buttermilk. So I did what I do best, fiddle!
I added a cup of flour extra and also dunked in 2/3 cup of dessicated coconut. I adjusted the baking temperature accordingly and baked it at 130oC for almost 3 hours in my coil oven. The mudcake was the best I have ever tasted. It was rich and fudgy and I reckon it would make a great wedding cake, all dense and buttery. It sliced well when it cooled down, so layering and filling it with cream and icing and decorating it for a lavish cake that would knock everyone’s stilettos off is a huge possibility with this one.
WHITE CHOCOLATE AND COCONUT SLOW BAKED MUDCAKE
[Preparation Time : 30 minutes/ Baking Time : 3 hours/ Serves : 8-10]
250g butter, chopped
200g white chocolate, chopped
2 1/4 cups caster sugar
1 1/2 cups water
3 cups plain flour
2/3 cup dessicated coconut
2/3 cup self-raising flour
3 eggs, lightly beaten
1 tsp vanilla extract
Preheat the oevn to 130oC. Place the butter, chocolate, sugar and water in a saucepan over medium heat and stir until mixture is smooth. Transfer mixture to a large bowl. Whisk in flours, coconut, egg and vanilla.
Pour the mixture in a 9-inch square cake tin which has been greased and lined with non-stick baking paper. Bake for 3 hours or until cooked when tested with a skewer. Stand in the tin for 10 minutes before turning on a wire rack.