11 Jul 2014

Recipe: White Chocolate and Lemon Mud Cake

I found this fab recipe for White Chocolate and Lemon Mud Cake on Lemonylovesbaking.com and made it for my Aunty's birthday.

According to Lemony this amount of batter will fill three 22cm sandwich tins. You can then slice the sponges in half to create a six layer cake. However I only had two 23cm sandwich tins so used those instead, when I took them out of the tins they were too thin to slice in half so I only had a two layer cake.

Sponge
180g white chocolate (Lemony recommends using Green & Black’s if you can but I just used a supermarket own brand)
350g butter
590g white caster sugar
375ml whole milk
300g plain flour
100g self raising flour
3 large eggs
zest of 1 large lemon

Filling
Jar of good quality lemon curd

Ganache Icing
150ml double cream
300g white chocolate

Method
1. Preheat oven to 160C/ 140C fan assisted.
2. Grease and line 3x22cm loose bottomed sandwich tins.
3. On a low heat, melt together the white chocolate, butter, sugar and milk in a bowl over a large saucepan of boiling water.
4. Pour into a larger mixing bowl and leave to cool for 15 minutes. Whisk in the eggs and lemon zest until pale and fluffy. Fold in the sifted flour and divide equally between tins. The batter will be runnier than a normal sponge.
4. Bake for 30-40 minutes.
5. The sponge should be golden and will spring back to the touch when cooked. You will find that the sponges on the bottom will take longer that the ones on top.
6. Leave the sponges to cool in their tins.
7. Split the cakes and fill with the lemon curd – you should use the whole jar. As I mentioned above I only had 2 layers but still used a full jar of lemon curd between the 2 layers ;-)
8. To make the ganache, simply break up the chocolate into a bowl, heat the cream in a saucepan until its just reaching boiling point. Then pour over the chocolate and stir until melted.
9. Leave to cool and wait for it to reach a spreading consistency.
10. Ice the cake first with a thin layer of ganache and leave somewhere cool to harden and seal the cake.
11. Carry on and ice all over with the remaining mixture any way you fancy, you can be super neat or make it look quite textured.

I had planned to decorate with white chocolate fingers around the side and white chocolate buttons on top but as it ended up being 2 layers it wasn't quite as tall as I expected so I used to chocolate buttons all over.


I have to admit I was a little worried about the cake as it seemed to shrink when I took it out of the oven so didn't have high hopes for it. But I was worried for nothing, the cake was lovely, light and fluffy and tasted delicious. Even Baby I had a taste and approved ;-)

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