This Thermomix White Chocolate Mud Cake with white chocolate buttercream is rich, decadent and delicious. Perfect for parties... or just because.
I often make a Thermomix chocolate cake for birthday cakes, but my daughter has been nagging me to make a white chocolate mud cake for ages, so I set about experimenting for her.
This is the result - a truly rich, super moist and indulgent cake that you are going to love!
Even if you are not a fan of white chocolate (like me) I am sure you are going to love this cake. I have had countless people say "I don't even like white chocolate but this is amazing!"
The white chocolate flavour in the cake itself is subtle, while the white chocolate buttercream packs a punch of flavour... it is rich, sweet and oh so irresistible.
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Ingredients for the cake
Aside from the white chocolate, you should already have everything for this white chocolate cake in your pantry/fridge. You will need:
Exact quantities provided in the recipe card at the bottom of this post.
- White chocolate - good quality eating chocolate is best, but I have also made this with baking white chocolate.
- Milk
- Butter
- Caster sugar
- Eggs
- Vanilla Extract
- Plain flour (you can replace with self raising flour and omit the baking powder)
- Baking powder
How to make the cake
Full instructions are located in the recipe card at the bottom of this post.
First make sure you have pre-heated the oven and greased and lined your cake tins. I use two 8-inch (20cm) tins.
Click here to learn how to grease and line cake tins for baking.
To make the cake, start by grating the chocolate in the Thermomix. Then add the milk, butter and sugar and heat it all for 4 minutes, until the chocolate is melted and the mixture is smooth.
Next mix in the eggs and vanilla extract. And then finally add the flour and baking powder and mix.
Now pour it into your prepared cake tins and bake for around 30-35 minutes, until a skewer inserted in the middle comes away clean.
Allow to cool on a wire rack completely before adding the buttercream icing.
White Chocolate Buttercream
While the white chocolate flavour in the actual cake is pretty subtle, you get the full white chocolate hit with this decadent and indulgent buttercream.
Yes, it's a little sinful but it is soooo delicious 🙂
You will need:
- White chocolate - good quality eating chocolate is best, but I have also made this with baking white chocolate.
- Icing sugar
- Butter - cold, straight from the fridge works best
- Milk
- Vanilla extract
To make the buttercream, start by grating and melting the white chocolate. Now set it aside to cool to room temperature while you clean and dry the bowl.
(I find by the time I run the pre-clean mode on my TM6 then rinse and dry the bowl, it is at the right temperature.)
Next, blitz the icing sugar for 10 seconds on speed 9 to make sure it is well sifted, and set aside.
Then, whip up the butter for 30 seconds on speed 5 before adding in the sugar, milk and vanilla extract and mixing for a further 30 seconds.
Finally, set the Thermomix mixing and slowly pour the melted chocolate through the hole in the lid to mix it all together.
Yes you can also use this recipe for cupcakes. Pour the batter into lined muffin tins and bake for around 20 minutes.
I usually make this recipe using two 8-inch (20cm) cake tins.
Putting this cake in the fridge will dry it out. It is best stored at room temperature in an airtight container to maintain its moistness.
Yes you can. Wrap in cling film and then in tin foil and keep in the freezer up to 2 months. For an unfrosted cake, defrost in the fridge and then ice once defrosted. For a frosted cake it is best to defrost on the counter.
Love Chocolate? You will also love these Thermomix recipes:
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Thermomix White Chocolate Mud Cake
Ingredients
For the Cake
- 300 g white chocolate
- 250 g milk
- 225 g butter
- 200 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 350 g plain flour
- 2 teaspoons baking powder
For the white chocolate buttercream
- 200 g white chocolate
- 375 g icing sugar
- 225 g butter cold, straight from fridge
- 70 g milk
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Pre-heat the oven to 160 C / 320 F. Grease and line two 8-inch (20cm) cake tins.
- Break the white chocolate into pieces and add to the Thermomix bowl. Grate for 5 seconds / speed 6.
- Add the milk, butter and sugar to the bowl. Heat for 4 minutes / 50 degrees / speed 2.
- Add the eggs and vanilla. Mix for 5 seconds / speed 4.
- Add the flour and baking powder. Mix for 30 seconds / speed 4.
- Pour the batter equally between the two prepared cake tins.
- Bake in the oven for 30-35 minutes until a skewer inserted in the middle comes away clean.
- Allow to cool on a wire rack until completely cool before icing with the buttercream frosting.
For the white chocolate buttercream icing
- Break the white chocolate into pieces and add to the Thermomix bowl. Grate for 5 seconds / speed 6.
- Melt for 3 minutes / 50 degrees / speed 2.
- Scrape down the bowl and repeat for 1 minute / 50 degrees / speed 2. Ensure the chocolate is fully melted and smooth. Set aside to cool to room temperature (see note)
- Thoroughly clean and dry the bowl.
- Add the icing sugar to the bowl. Whizz for 10 seconds / speed 9. Set aside.
- Cut the butter into pieces and add to the bowl. Mix for 30 seconds / speed 5. Add the icing sugar, milk and vanilla and mix together for 30 seconds / speed 5.
- Set the Thermomix to 1 minute / speed 1 / MC off. Slowly pour the melted chocolate through the hole in the lid as it mixes.
Could you do the same recipe with a stand mixer
Hi Lorraine. You could give it a go - you would need to grate the chocolate by hand and then I would melt the ingredients in a saucepan over a gentle heat before continuing in a stand mixer. (I haven't tried this) For the buttercream, you could melt the white chocolate in the microwave or over a double boiler before adding to the buttercream. Let me know if you try this and how it goes!
Would this recipe work with dark or milk chocolate?
I haven't tried it with any other chocolate. I do have a good chocolate cake recipe though! 🙂
If I only have one 8-inch cake tin, can I cook half the cake mix?
Then once that has cooled down, cook the second half of the cake.
Hi Jo - I haven't tried that with this cake. However, I have done this with other cakes and it worked out just fine, so I would say this would be fine too.
I want o make a large slab rectangle shape approx A4 in size would I need to double the recipe?