In this tutorial I share with you guys 2 useful recipes and how to create a naked ombre drip cake.
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for the buttercream frosting:
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White Chocolate Mud Cake Recipe:
(makes 2x 5 inch and 3x 4 inch cakes, OR 2x 8 inch cakes).
450 grms butter
400 mls water
450 grams chocolate white
450 grams plain flour
225 grams self raising flour
600 grams caster sugar
4 eggs
1 teaspoon vanilla extract
preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
Line four 5 inch cake tins with baking paper, along the bottom and the rims using some canola spray to help the baking paper to stick.
combine water, butter and chocolate over a stove. Melt down and add in vanilla. Add in caster sugar and stir until nice and melted.
combine the eggs one at a time once the mixture has cooled.
combine the flours. add wet into dry and mix.
30 mins to 40 mins cooking time for 5 inch tins filled 1/3 of the way.
HYBRID BUTTERCREAM WHITE CHOC GANACHE RECIPE:
300 grams unsalted butter at room temperature
550 grams icing sugar
2 to 3 tablespoons of milk
300 grams white chocolate
100 grams heavy / whipping cream
Combine white chocolate and cream. Zap in the microwave for 30 seconds, stir and zap it again for a further 30 seconds. Stir until melted and pop into the freezer for 15 minutes or until it has thickened.
Beat butter on medium high speed until smooth. Add in your icing sugar in batches, combining and beating with each addition. Add in 2 to 3 tablespoons of milk, vanilla extract and combine on medium speed for 3 minutes. Spoon in your thickened white chocolate ganache and combine on low to medium speed for about a minute.
Thanks guys for watching! I know this recipe video is massively overdue x) but better late than never! This makes a delicious white chocolate mud cake and is an easy recipe to work with. Happy baking!
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