“Do I contradict myself? Very well, then, I contradict myself; I am large — I contain multitudes.” ― Walt Whitman.
For someone who doesn’t like white chocolate , I seem to have a lot of white chocolate recipes on my blog. I have warmed up to this ingredient a lot over time. Still don’t like eating it, but I love how it tastes in baked goods. Makes sense ?
If you are also someone who doesn’t like white chocolate , this cake totally has the potential to convert you ! Its a moist , dense , scrumptious crumb that you will really like. It really is so delicious . I especially love the tad bit crusty edges! I planned to make a layer cake out of it but the cake was over before I could get to the slicing and icing. I may or may not have been responsible for the disappearance of more than two slices ( or three).
I will probably make a layer cake of it some day – whenever my self control allows it. Mud cakes are popular in layer cakes and shaped cakes , because they handle chilling and carving well. Plus they taste sooooooo good. Have you met my dark chocolate mud cake ? Huge success among many of you that cake is.
I am hoping this one will be too. Scratch that. I am sure it will be. Its quite simple to make . You could bake it in one pan for a taller cake but it takes quite a long time so I split it into two pans. The taste is well worth the little effort and the considerable time it takes. So dense and rich ,so good !
Oh. Did I mention its eggless ?
- 225 grams or about 1 1/4 cups white chocolate
- 115 grams or 1/2 cup unsalted butter
- 180 ml or 3/4 cup milk
- 100 grams or 1/2 cup granulated or castor sugar
- 180 ml or 3/4 cup yoghurt , at room temperature
- 165 grams or 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- In a saucepan, melt together the chopped chocolate , milk , butter and sugar until the chocolate and butter is melted and the sugar is dissolved. Stir often. Let it come to room temperature.
- Preheat your oven to 160 C / 325 F. Butter and flour two 6 inch pans or one 7 inch round pan. Line the bottom with parchment .
- Into the cooled chocolate and milk mixture, whisk in the yoghurt and vanilla extract until smooth.
- Whisk or sift together the flour, baking powder, baking soda and salt. Add to the batter and whisk until smooth.
- Pour into prepared pan or pans and bake at 160 C until a toothpick inserted in centre comes out clean .This will take 48 to 55 minutes in the 6 inch pans and about 70 to 80 minutes in one 7 inch pan. The edges of the cake will come away from the pan.
- Cool in pan for 10 minutes , gently remove and cool completely on a wire rack.
- Couverture chocolate tastes better but compound chocolate works as well.
- You can add the flour mixture in 2 or 3 additions so it doesn't get lumpy.
- This is just sweet enough , you can add two to four tablespoons more sugar if you wish.
- This gives two about 2 inch high cakes in the 6 inch pans , about a 3 inch tall cake in a 7 inch pan.
I know I have given this cake quite a bit of buildup, but it really did impress me. Only way to prove me wrong is to try it . It will probably prove me right though ! Happy baking !