:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ARnzIrQ8HMSQXPR3rH85/bb8debfbf9bbbd6e99a3954b2bea99.jpeg "White Chocolate Mud Cake Packet Mix")
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White Chocolate Mud Cake Packet Mix
Succulent, rich yet not too cloying, this homemade White Chocolate Mud Cake is perfect for any festive occasion, as an after-dinner dessert, or as a treat for a weekend tea-time snack.
Ingredients
- 1 pack of white chocolate mud cake packet mix
- 250 g unsalted butter, chopped
- 200 g of white chocolate, chopped
- 1 Cup of milk
- 1 Cup of granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups of self-raising flour
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Directions
Pre-heat your oven to 160°C (140°C fan-assisted) and prepare a round 9-inch cake tin by lining it with baking paper.
In a large saucepan over low heat, combine the butter, white chocolate, milk, and sugar. Stir consistently to avoid burning, and to ensure that the mixture is smooth. This process, I've learned, is key to producing a rich, dense cake with unforgettable flavors.
Set aside the mixture to cool slightly, then add in the vanilla extract and eggs, whisking well to combine.
Gradually add in the self-raising flour and white chocolate mud cake packet mix. Stir until just combined. Be careful not to overmix as it will result in a heavier cake. The secret to a perfect mud cake is in the delicate balance of compact yet moist texture.
Pour the batter into the prepared cake tin and bake for approximately 1 hour, or until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, it's ready to ice or dust with powdered sugar, or just serve as is. Either way, it's delightful!
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TammersWhite Chocolate Mud Cake Packet Mix
Succulent, rich yet not too cloying, this homemade White Chocolate Mud Cake is perfect for any festive occasion, as an after-dinner dessert, or as a treat for a weekend tea-time snack.
Pre-heat your oven to 160°C (140°C fan-assisted) and prepare a round 9-inch cake tin by lining it with baking paper.
In a large saucepan over low heat, combine the butter, white chocolate, milk, and sugar. Stir consistently to avoid burning, and to ensure that the mixture is smooth. This process, I've learned, is key to producing a rich, dense cake with unforgettable flavors.
Set aside the mixture to cool slightly, then add in the vanilla extract and eggs, whisking well to combine.
Gradually add in the self-raising flour and white chocolate mud cake packet mix. Stir until just combined. Be careful not to overmix as it will result in a heavier cake. The secret to a perfect mud cake is in the delicate balance of compact yet moist texture.
Pour the batter into the prepared cake tin and bake for approximately 1 hour, or until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, it's ready to ice or dust with powdered sugar, or just serve as is. Either way, it's delightful!
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