I have notcied on some of my white chocolate mudcakes that the center is very dense and heavy, when cut it looks completely solid as if there is no air through it. The outside of the cake is great but it just seems to be the middle being almost rubbery. I have experimented with different cooking times and temperatures but still no luck. Does anyone else have this problem or know what might be causing it?
I get that often too so I would be interested in hearing a resolution.
If baking a White Mud Cake larger than a 6 inch - i place a nail in the bottom of the pan - this helps distribute the heat - you might find that this helps with the middle of your cake.
In saying that - the white mud cake does cook up differently to thr Dark/Milk Mud Cakes.
You aren't doing anything wrong - as long as the centre is cooked completely - you are on track.