White chocolate mud cake
This White Chocolate Mud Cake combines the creaminess of white chocolate and butter with crunchy pistachios, sweet cranberries, and coconut for a decadent dessert. Ideal for special occasions, it offers a delightful balance of textures and flavors.
Cook time 80 min
Prep time 70 min
Ingredients:
1 cup butter1.50 cups white chocolate
1 cup sugar
3/4 cup milk (1% fat)
1 cup all-purpose white wheat flour
1/2 cup self-raising flour
2 eggs
1 cup heavy whipping cream
1/3 cup pistachio nuts
1/3 cup dried cranberries
1 cup coconut meat
Indulge in the luxurious and festive delight of a White Chocolate Mud Cake. This exquisite dessert combines the creamy richness of white chocolate and butter with the delightful textures of pistachio nuts, dried cranberries, and coconut. Perfect for the holiday season or any special occasion, this cake is sure to impress your friends and family with its decadent flavors and beautiful presentation.
Instructions:
- Preheat your oven to 325°F (160°C).
- Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- In a medium-sized saucepan, combine the butter and white chocolate.
- Over low heat, gently melt them together while stirring continuously until smooth. Once melted, remove the pan from the heat.
- Add the sugar and milk to the melted butter and white chocolate mixture. Stir well until the sugar dissolves.
- Let the mixture cool slightly.
- Beat the eggs lightly in a separate small bowl.
- Once the mixture is cool enough, add the beaten eggs and stir to combine.
- In a large mixing bowl, sift together the all-purpose white wheat flour and self-raising flour.
- Make a well in the center of the flour mixture and pour in the wet ingredients.
- Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Do not overmix to ensure a tender cake.
- Roughly chop the pistachio nuts and coconut meat if necessary.
- Fold in the chopped pistachios, dried cranberries, and coconut meat until evenly distributed.
- Pour the batter into the prepared cake pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. The top should be lightly golden.
- Allow the cake to cool in the pan for about 15-20 minutes.
- Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, whip the heavy whipping cream until it forms stiff peaks. This can be served on top or alongside the cake.
- Once the cake has completely cooled, slice and serve with a dollop of whipped cream if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Your White Chocolate Mud Cake is now ready to be enjoyed. The harmonious blend of white chocolate, pistachios, cranberries, and coconut results in a cake that's both rich and refreshing. This dessert is a true celebration of festive flavors and is destined to become a holiday favorite. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
White chocolate mud cake FAQ:
Bake the White Chocolate Mud Cake in a preheated oven at 325°F (160°C) for 60-70 minutes. It's done when a toothpick inserted into the center comes out clean and the top is lightly golden.
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the top should be lightly golden, and the cake should spring back when gently pressed.
While the recipe is designed for a 9-inch (23cm) round cake pan, you can use a different size. Adjust the baking time accordingly; smaller pans may bake faster, while larger pans may take longer.
For a dairy-free option, use a dairy-free butter substitute and a plant-based milk. You can replace white chocolate with a white chocolate substitute if needed, and feel free to swap out pistachios and cranberries for other nuts or dried fruits.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Allow the cake to cool completely before storing to maintain its texture.
Tips:
- Make sure to use high-quality white chocolate for the best flavor and smoothest texture.
- When melting the white chocolate and butter, do so gently to avoid scorching or burning; use a double boiler if possible.
- Chop the pistachios and dried cranberries roughly to ensure they distribute evenly throughout the cake and provide a balanced texture.
- Allow the cake to cool completely before slicing to achieve clean cuts and avoid crumbling.
- Store the cake in an airtight container in the refrigerator to keep it fresh. Bring it to room temperature before serving for the best taste and texture.
Nutrition per serving
20 ServingsCalories 350kcal
Protein 4.33g
Carbohydrates 33g
Fiber 1.40g
Sugar 24g
Fat 24g
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