Have you heard of white chocolate mud cake?!! Not sure why it’s called that, but I heard it’s very popular as the base recipe for wedding cakes, and for other cakes that require tiers, and making it ahead of time.
It’s nice and dense, and very sturdy. This is not a cake that crumbles easily. Gotta say, I love the texture!
I decided to make it with coconut flavors, because I like white chocolate more when paired with nutty flavors. I used coconut extract, cream of coconut, and coconut oil, then topped it with toasted coconut. Since both white chocolate and cream of coconut are very sweet, I decided to not add any more sugar, like in the original recipe.
For me, white chocolate by itself seems a little boring and one-note. Like how some people consider vanilla to be a flavor base for ice-creams, but not a flavor to be used by itself. For some strange reason, I don’t feel that way about vanilla.
My favorite is pairing it with coconut, macadamia nuts, and pecans. And granola mix with dried fruits and nuts. Just to name a few. But I wouldn’t think of eating a white chocolate bar by itself.
To sum it up, I guess I like white chocolate for what it adds to a recipe, rather than for it’s flavor.
I almost always add melted white chocolate to cream cheese frosting, simply because it is virtually undetectable, adds just the right amount of sweetness, rather than confectioners sugar, which can sometimes be too sweet, and makes the frosting creamy and easier to pipe and work with.
Anyways, I hope you enjoy!
Coconut White Chocolate Mud Cake (adapted from Exclusively Food)
10 ounces good quality white chocolate, such as Callebaut brand, chopped into small pieces
5 ounces coconut oil
1 cup cream of coconut, such as Coco Lopez band
1 Tablespoon vanilla extract
2 large eggs
2/3 cups self-rising flour
1 cup all-purpose flour
pinch of salt
optional topping: 2 Tablespoons of cream of coconut, 3/4 cup toasted coconut flakes
Preheat oven to 350 degrees F. Prepare a 9-inch round cake pan, or springform pan, lining the bottom and sides with parchment paper and spraying with a butter/flour baking spray. Set aside.
In a double boiler or bain marie, on medium heat, add the chopped up white chocolate and remove from heat when just melted. Let cool if it’s too hot to add eggs. You want it to be barely warm, but not too hot that it will cook the eggs.
Stir in the coconut oil and cream of coconut, vanilla, and eggs, stirring with a whisk until smooth.
In a separate bowl, sift the flours and salt and stir with a clean whisk.
Add the flour mixture in thirds while whisking until incorporated.
Pour into the prepared pan and bake for roughly 50 minutes until golden brown on top, sides starting to pull away, and toothpick in center comes out clean, or with a few crumbs, but not wet.
Remove from heat and let cool completely in the pan on a rack. Remove from pan and reinvert on rack.
Spread cream of coconut and top with toasted coconut flakes, is using.