Golden Mud Cake

Lynnda Cloutier


Another one from The Golden Book of Chocolate

pinch tips: How to Melt Chocolate




3/4 cup butter
5 oz. white chocolate, coarsely chopped
1 cup firmly packed brown sugar
1 cup milk
1/3 cup corn syrup
2 cups flour
2 t. baking powder
2 large eggs, lightly beaten
white chocolate ganache

Directions Step-By-Step

Preheat oven to 325. Butter and flour a 9 inch springform pan. Stir the butter, chocolate, sugar, milk and corn syrup in large pan over low heat until smooth. Do not boil. Set aside to cool. Stir in the flour and baking powder. Add the eggs one at a time, beating until just blended after each addition. Spoon batter into prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour 10 to 15 minutes. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides. Invert the cake onto a wire rack. Loosen and remove pan bottom and let cool completely. For the White chocolate Ganache, heat the cream almost to a boil in a small pan over low heat. Put the chocolate in a large bowl. Pour the cream over the chocolate and stir until the chocolate is melted and smooth. Refrigerate until thickened land spreadable, about 30 minutes, stirring occasionally. Spread top and sides of cake with Ganache. Serves 8 to 10

About this Recipe

Course/Dish: Chocolate