I have practiced making a white mud cake twice and both times I have been unable to get rid of flour lumps in the mixture and also once it is cooked it gets a really crumby top and caves slightly. What can I do to prevent the lumps and keep the top of the cake level and moist?? I sifted the flour 3 times yet still I get lumps.
Hi barky
Make sure your melted chocolate is back to room temp. If you add the flour while it is still hot, it may start to cook the flour. White mud cake will crust alittle but shouldnt sink. You can turn your cake upside down so that the bottom becomes the top, and if you want you can cut the crusted bits off. Here is my recipe. (Australian) The picture below is 2 cakes. DO NOT Double the recipe. Please make seperate cakes.
200 mls water
250 grams white chocolate
250 grams butter / margarine
1 & 1/2 cups caster sugar( normal sugar is fine)
1 cup self raising flour
1 & 3/4 cup plain flour
1/2 cup sour cream
2 eggs lightly beaten
1 teaspoon vanilla essence
ICING
3/4 cup cream
125 grams melted chocolate (I prefer Nestle White Chocolate Melts
125 grams butter / margarine
& enough powdered sugar to get it to a nice cosistancy.
Preheat oven to 150* Celcius
Heat water, chocolate, butter and castor sugar in a saucepan over a low heat until combined. Sift flours together. Lightly beat eggs, sour cream and vanilla. Add all ingredients together and fold well. Pour into a deep 8 or 10 ich cake tin and cook at 150* C for about 1 hour. OR use 2 smaller tins and cook for about 45 minutes. Test with a skewer to see when cooked. - Skewer will come out fairly clean. Wait until cakes have completely cooled in tin before turning out and ice or decorate to suit.
To make icing -melt butter, chocolate and cream together and when cool add powdered sugar.
Hope this helps
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