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White Chocolate Mud Cake with Mocha Buttercream


white choc mud with mocha filling

When you find a good mud cake recipe, you keep it. This one is definitely a keeper for me. It’s great for weddings, carving cakes, and most of all, it’s delicious!

Being a cake decorator is one thing. Being able to create a cake that tastes even better than it looks, is what will keep your clients coming back for more. I created this version with mocha buttercream, and I have to say, the mocha truly is the perfect match. You can pair this with white or dark chocolate ganache, and it lasts for up to 4 days. Winner winner chicken dinner! Try this recipe for yourself, and let me know what you think.


White Chocolate Mud Cake with Mocha Buttercream

Created by on March 24, 2016

Related

  • Prep Time: 25m
  • Cook Time: 2h
  • Total Time: 3h 30m
  • Yield: 8" round cake
  • Category:

Ingredients

Cake

  • 240 grams (8.5oz) margarine/ butter
  • 240 grams (8.5oz) white chocolate
  • 185 milliliters (6.2 fl. oz) cold water
  • 1 1/2 cups sugar
  • 2 large eggs, room temperature
  • 125 grams (4.4 oz) light sour cream
  • 1 cup self-rising flour
  • 1 3/4 cups all-purpose flour

Buttercream

  • 250 grams (8.8oz) unsalted butter, softened
  • 500 grams (1lb 1.6oz) icing (powdered) sugar
  • 1/4 cup espresso coffee, cooled
  • 1 tablespoon cocoa

Instructions

Cake

  1. Preheat oven to 150°C / 300°F. Grease and line a 8” round cake pan
  2. Melt butter, chocolate, water and sugar in a medium saucepan. Allow to cool for 10 mins.
  3. In a small bowl, lightly beat eggs and add the sour cream.
  4. Meanwhile, in a large bowl, sift flours together. Add egg mixture to the flours. Don’t fully combine. Gradually add the chocolate mixture until combined. Pour in tin.
  5. Bake for approx 2 hours or until a skewer comes out clean.
  6. Cool the cake in the tin for 1 hour. Remove from the tin and cool completely on a wire rack before icing.

Buttercream

  1. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined.
  2. Add cocoa and coffee and stir until combined.

Reader Interactions

Comments

    • I’m slowly trying to convert from cups to ounces and grams, since there are three different measurements for what is one cup, from Australia, US and UK.

      Reply

    • I add more SR flour and less plain, exchange 1/4 cup if you still want them super dense, or 1/2 for a lighter version.

      Reply

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