Roasted Almond & White Chocolate Mudcake

So it’s been a while… Things have been busy out in the real world resulting in this little online space being a bit neglected. I think it’s time to start getting re-inspired in the kitchen, reading blogs, cookbooks, watching cooking shows, heading out for dinner, the possibilities are endless. Don’t think we haven’t been cooking though! We most certainly have been, just not recipe posting. Check out what we’ve been up to on Facebook.

Today, I thought I’d share one of our staples. It’s such a simple recipe and it can be easily modified. So easy, in fact, I don’t think I’ve ever made the original.

It’s not the quickest cake to make, but it can be put together while preparing for a party, in between loads of laundry, or while spending the afternoon in the kitchen with your Mumma.

The original recipe is a Lemon Lime White Choc Mudcake with a Coconut & White Chocolate Ganache. It uses a ridiculous amount of chocolate (3 blocks in total) and is just a wee bit too fussy for my liking. Simply having it as a plain White Chocolate Mudcake is delicious enough, adding the lime makes it my father’s favourite and it’s even been turned into Passionfruit & White Chocolate Cupcakes as well.

This was a pleasant accident of sorts. We had some ground roasted almonds left over from another recipe so I thought I’d just pop them in & see how it goes. Next time, it’d be interesting to pop the roasted almond meal into the melting mix to infuse the flavour a little more.

Roasted Almond & White Chocolate Mudcake

Roasted Almond & White Chocolate Mudcake
Adapted from Women’s Weekly Bake Cookbook
Makes 1 8in cake

  • 250g butter
  • 200g white chocolate
  • 3/4 C milk
  • 300g caster sugar
  • 125g plain flour
  • 75g self raising flour
  • 75g roasted almonds, blitzed in the food processor
  • 2 eggs
  1. Preheat oven to 150C (no fan) or 130C with fan. Prepare an 8in cake tin.
  2. Combine butter, sugar, milk and chocolate in a small saucepan over a low heat until melted and combined.
  3. Set aside to cool to room temperature.
  4. Sift flours into a bowl and add almond meal, stir together.
  5. Once the chocolate mix has cooled add in the flours and eggs, mix until combined.
  6. Pour into prepared cake tin and bake for close to 2 hours, checking after 1 hour 50 minutes.
  7. The cake is done when a skewer inserted into the middle comes out clean.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s