White Chocolate Mud Cake with Raspberry Curd Filling

Today is our incredibly beautiful and oh so amazing friend Jolie’s 21st Birthday, we were lucky enough to attend her fantastic party a few weeks ago and I was honoured to be given the task of making her birthday cake. I made her a very decadent White Chocolate Layer Mud Cake with Raspberry Curd Filling and some very pretty bunting, most importantly though, the birthday girl loved it!

Happy Birthday Miss Jolie, we hope you have the most amazing day and are spoilt rotten! Love Rach and Ben, x

Click Read More for the recipe.

White Chocolate Mud Cake

180g white eating chocolate, chopped
350g unsalted butter, chopped
2 cups sugar
1½ cups milk
2 cups plain flour
2/3 cup self-raising flour
1 teaspoon vanilla extract
3 eggs

Preheat oven to 160°C (140°C fan-forced). Grease deep 22cm-round cake pan. Combine chocolate, butter, sugar, vanilla extract and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes. Whisk in sifted flours, extract and eggs. Pour 1/2 the mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan. Once cake is cool, remove and bake the rest of the mixture, so you’ve got two layers.

white chocolate ganache

¾ cup (180ml) cream
540g white eating chocolate, chopped finely

While the cake is cooking, bring the cream to a boil in a medium saucepan over a medium heat, once it starts to boil remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.

Raspberry Curd

1 cup white sugar

1 tablespoon lemon zest

1/4 cup fresh lemon juice

8 egg yolks {save the egg whites for another use}

1/4 teaspoon salt

140g unsalted butter, cut into cubes

1 cup raspberries

In a medium saucepan, off heat, whisk together sugar, zest and egg yolks. Then whisk in lemon juice and salt. Add the butter and heat saucepan over a medium/high heat. Continue whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan. Do not boil. Remove the pan from heat and continuing to whisk for a little longer, cover the saucepan in plastic wrap and place in the fridge until cool. In a blender, puree 1 cup of raspberries and strain through a sieve to remove any seeds and then gently fold into the cooled curd. Allow to cool completely before using on the cake – this will last in the fridge for over a month and freezes very well too.

Vanilla Icing

4 tablespoons butter, softened

2 cups icing sugar

2 tablespoons milk

2 teaspoons vanilla extract

In a small bowl, beat together all ingredients until light, fluffy an smooth.

Assembling the cake 

With a bread knife, carefully cut the top off both cakes so that they are level and you can stack them. Pour {you may not need all of it} your raspberry curd onto the first cake and then carefully place the other cake on top.

Cover the cake with the white chocolate ganache so that you have a nice smooth finish, it also means that you will have a extra hint of delicious white chocolate. Allow the ganache too cool in the fridge for 20-30 minutes.

Finally cover the whole cake in the vanilla icing, you can make it as smooth or as rough as you like. I personally really like seeing ‘movement’ in the icing.

Jolie Bunting

1 sheet origami paper

2 wooden skewers

Bakers twine

Stamps

Measure and cut double sided triangles out of the origami paper and the stamp each letter onto the bunting. Then carefully glue the triangles over the twine, then tie around the wooden skewers and insert into your delicious cake!

Eat, share and most importunately enjoy! x

 

Categories: birthdays, cakes, celebrate, eat

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