Thermomix White Chocolate Mud Cake

4.66 from 20 votes

Thermomix White Chocolate Mud Cake

This soft and moist Thermomix white chocolate mud cake with white chocolate buttercream is rich and indulgent. Perfect for parties... or just because.

Prep Time15

Cook Time35

Total Time50

Course: Cake, Snack

Cuisine: International

Servings: servings

Calories: 814kcal

Author: Marianne Rogerson

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.

Notes

1. Good quality eating chocolate is best for this recipe but I have also used baking chocolate for this and it works out fine too.

2. You can replace the plain flour and baking powder with self raising flour.

3. When making the buttercream frosting, make sure you let the white chocolate cool to room temperature before adding to the frosting. I find that once I have run a pre-clean cycle on the TM6 then rinsed and dried the bowl and made the frosting, the white chocolate is at room temperature.

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