White Chocolate & Lemon Mud Cake

lemon choc cake 003

This week  in my handbag designer day job,  I spent an hour arguing about taupe. This is not what I dreamed of when I was toiling away at art college.

While this sort of nonsense makes me lose the will to live, I was revived by the fabulous ‘Buffet of Awesomeness’ that was laid on for our lovely team mate and chum Liz, who is leaving us for pastures new. Now, this is not just any buffet compiled of Lidl sausage rolls, curled up sarnies and Twiglets. No my friends, we gorged on authentic Italian parmigiana ( made to Grandmothers recipe ), mini victoria sponges, moist carrot cupcakes and the best damn cream cheese brownie I’ve ever had ( fingers crossed, recipe coming soon ). My contribution to this feast was some chocolate fudge brownie cupcakes with a caramel butter-cream, decorated to look like boggle eyed owls ( sorry, no photos! ).

Another colleague and friend, Jess was also leaving this week and so she was the receiver of the white chocolate and lemon mud cake pictured above. I was icing this bloomin’ cake at 12pm the night before whilst looking longingly towards my bedroom, but the results were well worth it as it went down a storm ( yes! I just high five’d myself in my mind ).

This was a really moist cake with just the right balance of tangy lemon to sweet white chocolate. I must apologise for the lack of photos showing the lovely lemony layers inside. My plan was to smuggle a piece home to photograph but the whole lot was snaffled up in record time.

I made the Good Luck bunting myself by mucking about on Photoshop while I should have been working. Then I just glued it onto some string and tied it to some paper straws. There’s quite a few tutorials online if you feel so inclined to give it a go.

White Chocolate & Lemon Mud Cake

This amount of batter will fill three 22cm sandwich tins. You can then slice the sponges in half to create a six layer cake.

Sponge
180g white chocolate ( use Green & Black’s if you can )
350g butter
590g white caster sugar
375ml whole milk
300g plain flour
100g self raising flour
3 large eggs
zest of 1 large lemon

Filling
Jar of good quality lemon curd

Ganache Icing
150ml double cream
300g white chocolate

Preheat oven to 160C/ 140C fan forced.

Grease and line 3x22cm loose bottomed sandwich tins.

On a low heat, melt together the white chocolate, butter, sugar and milk in a bowl over a large saucepan of boiling water.
Pour into a larger mixing bowl and leave to cool for 15 minutes. Whisk in the eggs and lemon zest until pale and fluffy. Fold in the sifted flour and divide equally between tins. The batter will be runnier than a normal sponge.

Bake for 30-40 minutes.

The sponge should be golden and will spring back to the touch when cooked. You will find that the sponges on the bottom will take longer that the ones on top.

Leave the sponges to cool in their tins.

Split the cakes and fill with the lemon curd – you should use the whole jar. I won’t judge you if a spoonful ends up in your mouth.

To make the ganache, simply break up the chocolate into a bowl, heat the cream in a saucepan until its just reaching boiling point. Then pour over the chocolate and stir until melted.

Leave to cool and wait for it to reach a spreading consistency.

Ice the cake first with a thin layer of ganache and leave somewhere cool to harden and seal the cake. Carry on and ice all over with the remaining mixture any way you fancy, you can be super neat or make it look quite textured.

Enjoy!

Love Lemony x

Comments

  1. Wow – what a smart looking cake. Such clean work!

  2. Hi there!!
    Just wondering if this cake would be ok to stack as part of a 3 tiered cake?? I’m making my friend’s wedding cake and am on the hunt for a citrus mud cake recipe!!
    Thanks muchly
    Lauren

    • I think it would be fine but you’d have to use dowels etc. I’d do a run through before the big day if I was you, good luck!!

      • Thanks for asking that question, I was hoping to make it and cover in sugarpaste. Thought it would be lovely with a few blueberries added to the mix too. Thank you very much for sharing this lovely recipe.
        Roo

  3. Hello, thank you for sharing! Judge anted to clarify how many layers there are in this cake? Three, or six? Thanks.

    • Hi, thanks for stopping by! I baked 3 layers and then sliced the sponges in half to create 6 thinner layers. Happy Baking x

  4. I made this and it was a delicious flavour but a really heavy texture I found I could only eat a half of a small piece. I am debating messing around with the recipe and trying to separate the eggs and make a meringue to fold through.

    • Hi there, I’m sorry to hear that you found the texture heavy. Mud cakes do have a closer texture than normal sponge cakes. I’d love to hear how your meringue experiments go!

Trackbacks

  1. […] recipe I used for cake I made with Jemima Puddleduck. I found it on the internet at this address http://lemonylovesbaking.com/?p=1493. I is a runny mixture but dont be phased it cooks into a really moist and delicious cake, […]

  2. […] cupcake batter was from here, and the buttercream from […]

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