Eggless white chocolate mud cake
Incredibly moist and scrumptious eggless white chocolate mud cake
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.