White chocolate mud cake wreath

White chocolate mud cake wreath

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"It’s pretty, it’s chocolatey, it’s slathered in fluffy frosting and it’s on point for Christmas. I might not do novelty cakes, but I still have a sense of occasion! This cake is a total indulgence so I like to reserve it for very special occasions. It is very rich, very dense and it will knock your socks off!" - Nagi Maehashi

The ingredient of White chocolate mud cake wreath

  1. 225g white chocolate melts
  2. 400g unsalted butter, chopped
  3. 300g caster sugar
  4. 200ml milk
  5. 4 eggs, lightly beaten
  6. 1 tsp vanilla extract
  7. 3 1/4 cups plain flour, sifted
  8. 1 1/2 tsp baking powder
  9. 500g strawberries
  10. 150g blueberries
  11. 150g raspberries
  12. Fresh mint leaves, to serve
  13. 1/2 cup white chocolate melts
  14. 1/3 cup milk
  15. 225g unsalted butter, softened
  16. 1 1/2 tsp vanilla extract
  17. 5 cups icing sugar mixture

The instruction how to make White chocolate mud cake wreath

  1. Preheat oven to 160C/140C fan-forced. Grease a 26cm round (base) springform pan. Line base and side with baking paper.
  2. Place melts, butter and caster sugar in a large microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Stir in milk. Whisk in egg and vanilla until combined.
  3. Whisk flour and baking powder in a bowl to combine. Add to chocolate mixture, whisking until smooth. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted into centre of cake comes out with moist crumbs clinging. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool completely.
  4. Meanwhile, make White Chocolate Frosting. Place melts and milk in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 minute or until melted and smooth. Set aside to cool for 20 minutes. Using an electric mixer, beat butter for 2 minutes or until light and fluffy. Add cooled chocolate mixture and vanilla. Beat until combined. Gradually beat in icing sugar, 1 cup at a time, until combined. Continue to beat for 2 minutes or until light and fluffy.
  5. Using a sharp knife, trim the top of cake to level. Cut a 12cm circle out from centre of cake. Cover top and sides with frosting. Cut large strawberries in half and quarters. Keep small strawberries whole. Decorate top of wreath with berries and mint leaves. Serve.

Nutritions of White chocolate mud cake wreath

calories: 1158.194 calories
calories: 53.9 grams fat
calories: 37.1 grams saturated fat
calories: 162.7 grams carbohydrates
calories:
calories:
calories: 9.9 grams protein
calories: 151 milligrams cholesterol
calories: 146 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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