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CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM


CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM #dessert

Notwithstanding the way this is Caramel Mud Cake tasty it's really easy to make. All things considered, it's undoubtedly a standout amongst the least requesting cake equations on this blog. Getting ready in two layers in like manner suggests these mud cakes cook in just 40 minutes.

A faultless two layer Caramel Mud Cake made with white chocolate and dull shaded sugar. Frosted with smooth white chocolate buttercream, it's the perfect cake for birthday festivities or merriments.

A rich, two layer Caramel Mud Cake with a fragile piece and a smooth, extravagant, white chocolate icing. Spins of whipped cream and gooey caramel Rolos take this cake to the accompanying measurement.

CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM #dessert #cake



INGREDIENTS :
  • Caramel cake
  • 230 grams (1 cup / 2 sticks) unsalted butter, chopped
  • 300 grams (2 cups) white chocolate
  • 180 grams (1 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 240 ml (1 cup) water
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 315 grams (2 and 1/4 cups) plain flour
  • 2 teaspoons baking powder
  • White chocolate frosting
  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 150 grams (1 cup) white chocolate, pieces
  • 1 teaspoon vanilla extract
  • 435 grams (3 and 1/2 cups) powdered or icing sugar
  • 2 tablespoons milk
  • 240 ml (1 cup) thickened or heavy cream
  • Rolos, to decorate, optional

INSTRUCTIONS :

  1. Preheat oven to 160 C (320 F). Grease and line two 8-inch round cake tins with baking or parchment paper.
  2. In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
  3. Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy.
  4. Divide the cake batter between the two cake tins and place in the oven for approximately 40 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely in cake tin.
  5. To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
  6. Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.


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