Salam everyone! As usual, December will be the most busiest month since there'll be many celebrations and events. Same goes to myself, keep receiving orders every week. Especially on weekends from regular and new customers. Alhamdulillah, it was a pleasure to hear all the positive feedback from them, and being very supportive. I'll try to do the best and share all my favorite desserts to all of you, Insyaallah.
Anyway, last 2 weeks Ive received an order from a friend, Sarah. She requested for a different flavor since chocolate, red velvet, cookies n cream, vanilla cakes are pretty common nowadays. So, I recommended a White Chocolate Macadamia Nut cake with White Chocolate cheese frosting to her. At first I doubt this cake will turned out very sweet since the recipe is using white chocolate, while I'm only prefer dark chocolate. But after it's all done, I can proudly say that this cake was absolutely divine! So, if you are seeking for dense, rich, moist and creamy cake texture, this would be perfect. Im glad that both of them enjoyed the cake. Thank you Sarah, I really appreciate your trust to try this new flavor. *hugs*
Besides that, I also made Rainbow Cake for my new customer last week. It has been the most favorite cake nowadays after red velvet. Thanks for the order Sofia!
And finally, I also busy making macarons for several celebrations. Well, obviously we'll never get enough of these cute sweeties. hehe..
Alrite, so here is the recipe that Im so excited to share with all of you:
White Chocolate Mud Cake Recipe
300g white chocolate (I use Valrhona Ivoire)
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
Sour Cream and White Chocolate Ganache
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream
88g sour cream
Directions:
1) Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2) Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3) Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4) Add vanilla and eggs to chocolate mixture and stir until well combined. © exclusivelyfood.com.au
5) Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
1) Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2) Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3) Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4) Add vanilla and eggs to chocolate mixture and stir until well combined. © exclusivelyfood.com.au
5) Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6) Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
7) Pour mixture into prepared pan.
8) Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
9) Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
10) The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
11) Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
9) Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
10) The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
11) Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
*Note: I did not follow the original recipe which using sour cream and white chocolate ganache. I made White chocolate cream cheese frosting.
Here's the original site for this recipe. You may find more details here: http://www.exclusivelyfood.com.au/2006/07/white-chocolate-mud-cake-recipe.html
Happy Baking and and have a great weekends!
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