Anyone tried the WHITE mud cake recipe out of the Planet Cake book?

I use their dark mud cake recipe a lot, which is great (although I do tweak it a little so the flavour is not so intense), but have never tried the white mud recipe. Has anybody tried this recipe?

I never made a mud cake and have been wanting to try the recipe. How does this cake hold up for wedding cakes? I would like to try a mud cake recipe.. I need to look it up... thanks for the idea. Im going to keep a look out for the while mudcake recipe.. see if that worth trying too

Could someone explain to this Canuck what a mud cake is? I've seen it mentioned before. Is it like molten chocolate cake where center is liquid???? Really would like to know. Hey I just discovered Red Velvet Cake a year ago... divine if made right.

Mud cake is a very rich, moist chocolate cake - heavier than ordinary chocolate cake. Absolutely fine for stacked cakes...the 3 tier in my album is mud cake (ganached then covered in fondant). It's such a great cake...stays perfectly moist & delicious at room temperature for a week (actually, I've had my mud cake out at room temperature for over two weeks (with ganache, not buttercream) and you would NEVER know it was that old - still really delicious!) Freezes brilliantly too (I had one in the freezer I'd forgotten about...it was still PERFECT after about 4 months frozen).

(...can you tell I love mud cake? )

do you have a recipe that you wouldnt mind sharing. I figure getting a recipe from a lover is better cause you have done the research

www.exclusivelyfood.com.au has excellent choc and white mudcake recipes. All the measurements are metric, though.

I tried the planet cake choc mudcake and was abit disappointed, so haven't bothered with the white. Sorry I'm no help.

haven't tried it but this is planet cakes recipe
7 3/4 oz butter
7 3/4 oz dark chocolate chopped
1 oz1/2 cup coffee granules
4 1/2 self raising flour
4 1/2 oz plain all purpose flour
1 1/2 oz1/3 cup unsweetened cocoa powder
1/2 teaspoon bicarbonate of soda
1 lb 1 oz / 1 3/4 cups caster sugar
4 eggs lightly beaten
7 teaspoons vegetable oil
3 1/2 fl oz buttermilk

preheat oven to 315 degrees. grease the tin and line the base and sides with a collar that extends 3/4 in above the top of the tin.

Put the butter, chocolate and coffee in a sauce pan w 5 1ure bowl. stir in the sugar and make a well int he center. add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined...

pour the mixture into the tin and bake for 1 hour 40 mnts or until a skewer poked into the center of the cake comes out clean. leave cake until cool

Mudcake is moist? I tried a recipe a year ago. It was dense alright. I was torting it with dental floss and the floss cut through my finger because I had to pull so hard. It was also very dry. I've been afraid to try another recipe for fear that they are all like that or perhaps I'm supposed to put a lot of sugar syrup on it or something.

Sometimes the outer edges get a little dry if it's a large cake, because the middle can take quite a while to cook. Maybe 1/2 an inch?

Otherwise, it should be super moist. I would cut it with a good knife, though!

Never dry.

And Planet Cake's recipes have ever worked for me!

Havn't tried the PC mud, I have a tried and true so have felt no need to change. However........ have recently discovered Tea Party which is a PC forum for cakies. Heaps of people on there have tried it and discussed it. Might be worth your while to check out that forum.

I've tried the white choc mudcake - my sister made it and I ate it! It was very, very moist and somewhat sweet but absolutely delicious!!!!!!!!!! Planet Cake recipes are exceptionally easy to get right if you just follow their instructions exactly.

I've tried both chocolate and white mud recipes from PC. They definitely are very 'dense' and I think are perfect for decorated cakes, especially when working with fondant or making a 3-D, etc. I like the fact that the two recipes are not too sweet either and balance the fillings, etc. I did find them somewhat difficult to torte. I noticed that the white chocolate one forms a crust all around (though I do place a foil on top half way through). I've been told that it's also quite dry by a friend once which really surprised me because the day prior I tasted bits and pieces and it was very moist! Anyway, because I don't have consistency when I use these recipes, I've ended up not making them anymore...

I use the dark and white choc mud recipes from the Australian Women's Weekly book "Bake". They are both delicious, moist, and last a good long time, and I find flavour improves the longer it sits. I wonder if there is much difference between these cakes and the Planet Cake ones? The recipe is different. Has anyone tried both?

I guess I'll have to try it again sometime. Hubby tortes all my cake now since he is determined to make the Wilton leveler a useful tool, so I won't have to worry about floss cuts. Thanks for letting me know my experience was not normal!

Bluehue, havent tried this one either but let me know how you like it if you do

Makes one 9in round cake or one 8in square

10 1/2oz unsalted butter, chopped
10 1/2oz white couverture chocolate, chopped
10 1/2oz plain AP flour
5 1/2 self rising flour
14 oz/1 3/4 cups caster sugar
3 eggs lightly beaten
1 1/2 teaspoons natureal vanilla extract

preheat oven to 350 grease the tin and line the base and sides with collar of baking paoer that extends 3/4 in above the top of thin. Put butter and 9 1/2ozwater in a saucepan over medium heat and stir until the butter has melted. turn off the heat then add the chocolateand stir until it has melted and well conbined


sift the flours together into a bowl. add the sugar and pinch of salt and make the well in the center

pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined

pour into the cake tin. bake for 1hr 40 mnts or until the cake is golden brown and skewer comes out clean when poked into the middle of cake. cover w foil halfway through if cake is browning too quickly

leave to cool completely in tin on a rack

I have a question. for the sugar it says 14oz/ 1 3/4 cup. is that 14oz plus 1 3/4 or is that 14oz which is 1 3/4 cups.
thank you

My aunts birthday is coming up so it gives me a reason to try a new recipe. What filling do you put between the dark chocolate mud cake?

"I use the dark and white choc mud recipes from the Australian Women's Weekly book "Bake". They are both delicious, moist, and last a good long time, and I find flavour improves the longer it sits. I wonder if there is much difference between these cakes and the Planet Cake ones? The recipe is different. Has anyone tried both?"

I've tried both and I have to say I prefer the Planet Cake recipes, they tend to bake more evenly. The PC white chocolate mud cake also makes a beautiful caramel mud cake if you add a tin of nestle top and fill caramel. I also use brown sugar instead of caster to make it a little more caramel in flavour. Has a beautiful texture.

White mud cakes in oven now, will report back when I've tasted!

Coral3
how did the cake turn out, what kind of icing did you fill it with

It's fab - tastes delicious and I love it!

Just updating..........................I've tried the White Mud recipe a few times now, and each time it has turned out really good. I've been icing it with White Chocolate Ganache, which is perfect with it. I've also made it with a Baileys & White Chocolate Ganache, which was very good, and I've also made the cake itself with Baileys in it, which is delicious (am eating a piece as I type this actually, LOL). It's nice and moist, good texture, bakes well, and keeps brilliantly.