A triple citrus twist on an old classic mud cake.
I love a good mud cake. I spend most of my time baking lighter and fluffier cakes and sweets these days, but sometimes you just want something richer, less sugary, and packed with flavour. Even though I’m a huge dark chocolate lover, I definitely have a sweet spot for white mud cakes. One of my favourite ways to have it is with mocha buttercream. I know it sounds a little strange putting coffee with white chocolate, but you’re going to have to trust me on this, it’s insane how good it is!
I baked this cake a couple of days ago, when the sun was shining, and it truly was the cake version of that day. I love my white mud cake recipe, so I didn’t change that part very much, I just added orange and lemon zest. I knew the grapefruit would be quite strong, so I kept it out of the cake, that way you get more of a balance between the three citrus flavours.
In our new backyard we have an enormous orange tree, a lemon tree, a pretty decent lime, and even a mandarin, so I’m giving you fair warning that this isn’t going to be the last you see of the fruity flavours I’m a complete novice when it comes to caring for plants, so the fact that they are already established means they have a fighting chance of staying alive. Don’t get me wrong, I love gardening, I just have no idea what I’m doing!
I’m really happy with how this cake turned out, and I especially love the fresh flavour of the grapefruit. In some ways the flavour of the curd reminds me of orange sherbert. It’s so tangy and vibrant, but pairing it with the dense rich mud cake instead of a sponge, make this a super decadent dessert.