Ok I have seen posts and recipe requests for mud cakes, and I've even found a couple myself, but I can't for the life of me find a white chocolate mud cake recipe. Anyone have one?
In the following post i included a caramel mudcake recipe which i derived from a white mud cake. To make a white mudcake you exchange the 350gms of dark brown sugar for 440gms of white sugar.
http://www.cakecentral.com/cake-decorating-ftopict-13269-mudcake.html
Enjoy!!
Nati
Thanks both of you. Nati have you ever made them with fillings? I thought a strawberry cream filling sounded really good.
kdhoffert
The white mudcake I usually make with white chocolate ganache. I have a couple of times done it with dark chocolate ganache, it looks fantastic when you cut it. I make my cakes in 3 inch pans and cut them to 1/2 inch layers, i usually end up with 4 or 5 layers.
YUM
Nati
sounds really good, I've never made one before so i'm really looking foward to it. Are they easy to decorate?
Do you put the ganache on the inside as a filling and then cover it with it too?
kdhoffert,
you dont necessarily have to cover them in ganache too, you can use buttercream if you like. For example the cake below is double decker mudcake on the base (filled with dark chocolate ganache), white mud(filled with dark chocolate ganache) on the middle and a buttercake filled with caramel and cream on top. All the cakes are covered in buttercream and then fondX (a fondant that is moisture resitant so it can be refrigerated).
They are easier to decorate than other cakes, as they have almost no crumbs on the surface and are firm for sculping. Take a look at my gallery, a LOT of my cakes are mudcakes. There you will see just how much you can do with them. And people just looooooove them.
Nati
they sound great. Thanks for the info. I saw the recipes for the double decker one on the australian women's weekly site. I just couldn't find any for white chocolate. I thought maybe you just substituted the white for the dark chocolate but I wasn't sure. I've never tried the fondX brand yet. I have satin ice here at the moment. you have very pretty cakes.
can you send me the recipe for your white chocolate paste? [email protected]
I'd appreciate it very much. you're white chocolate roses were really neat.
can I add a question?
I posted this somewhere else but I can't find it 
I made a mudcake from Nati's recipe and I have 2 problems. One is that it doesn't rise very well and the 2nd problem is that the edges got hard as it baked which made it so hard to cut.
I am sure it is operator error, but what do I do to fix it???
It sure did taste GOOOOOOD!! I usually can't eat cake, cause I have had enough....but I can't stop eating this one! 
TIA
michelle
Another recipe I had found on mud cakes had someone complaining about this. It was suggested to make sure you both grease and flour the sides and if you have to turn your oven down because it was getting brown a lot quicker than expected. Someone also said they losely covered it with aluminum foil after about 40 minutes.
can I add a question?
I posted this somewhere else but I can't find it
I made a mudcake from Nati's recipe and I have 2 problems. One is that it doesn't rise very well and the 2nd problem is that the edges got hard as it baked which made it so hard to cut.
I am sure it is operator error, but what do I do to fix it???
It sure did taste GOOOOOOD!! I usually can't eat cake, cause I have had enough....but I can't stop eating this one!
TIA
michelle
Michelle
I would say that the temperature in your oven is not right. I gave this recipe to a good friend of mine, and the frist two she made sunk in the middle. She was pretty upset, then she bought an oven themometer and found that the temperature in her oven was way off. The recipe in the book before i modified it stated that the temperature should be 170degrees celcius, i found this didnt work for me, the first few were a disaster, i played around with it and found 160C to be perfect. The top is always crusty, so I always remove it, but the sides should not be so hard that they are difficult to cut. I use tins though, not aluminium (i have been told by a chef friend of mine that aluminium transfers heat a lot more), AND i use 3 and sometimes 4 layers of parchment paper (baking paper)
I hope this helps, as you know it's a yummy cake, it'd be great if you can make it without needing a hacksaw to cut the sides
hehe
Happy baking
Nati
i saw that a lot of the dark chocolate mud cake recipes have coffee in them, is it a huge difference in taste if that's omitted? I hate the taste and smell of coffee.
I make all my dark mudcakes without coffee unless of course it's a mocha mudcake ; )
Make sure that you use dark chocolate and a very good quality cocoa, i used an italian cocoa that tastes divine!!
Nati
Thanks. I'll have to do some searching around. Maybe I'll look on Amazon's chocolate section and find something. That is if there's any in bulk. Do you mind me asking the name of the chocolate you use?
Kristi
I use Cadbury's for the chocolate, and Edlyn for the cocoa, Edlyn is an italian cocoa, very dark.
cheers
Nati
thanks a bunch
i found a strawberry cake recipe that i'm going to use and fill it with the white chocolate ganache and try the strawberry buttercream like u were talking about. and i think i'm going to do a dark chocolate mud cake for the other cake. thanks a lot for your help
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