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White chocolate and raspberry mud cake
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Prep Time:
70 minutes
Cook Time:
130 minutes
Total Time:
200 minutes
Impressive and delicious cake stack!
Ingredients:
  • 500g butter, chopped
  • 2 x 180g blocks white chocolate, chopped
  • 515.00 gm milk
  • 645.00 gm caster sugar
  • 26.10 gm vanilla extract
  • 750.00 ml plain flour
  • 187.50 gm self-raising flour
  • 4 eggs, lightly beaten
  • 250.00 ml frozen raspberries, partially thawed
  • 6 egg whites
  • 322.50 gm caster sugar
  • 600g butter, chopped, softened
  • Rose pink gel food colouring
Instructions:
  • Preheat your oven to 150C/130C fan-forced. Grease two 22cm round cake pans that are 6cm deep. Line the bases and sides with three layers of baking paper, making sure to extend the paper 3cm above the edges of the pans.
  • Combine butter, chocolate, milk, sugar, and vanilla in a saucepan over medium heat. Stir occasionally until everything is melted and well combined. Let it cool for 10 minutes before using.
  • Combine flours with chocolate mixture until fully mixed. Add egg and whisk. Transfer half of the batter into a prepared pan.
  • Fold the raspberries gently into the batter. Add a few drops of food coloring to give the batter a lovely pink hue. Carefully pour the mixture into the prepared pan. Bake for 1 hour and 50 minutes, or until a skewer comes out with a few crumbs attached. Let the cakes cool completely in the pans.
  • Prepare a luxurious Swiss Meringue Buttercream by delicately whisking together egg whites and sugar in a spacious heatproof bowl. Gently rest the bowl over a saucepan filled with simmering water, whisking continuously for approximately 8-12 minutes until the mixture hits 70°C on a candy thermometer. Once achieved, gracefully take the bowl off the heat.
  • Move the mixture to the bowl of an electric mixer and beat for 8-10 minutes until firm peaks form and it's nearly at room temperature. Gradually add butter, one piece at a time, mixing well after each addition until the mixture is thick and smooth. Finally, tint the buttercream a rich dark pink color.
  • Prepare the cakes by trimming the tops to make them level, then carefully slice each cake in half horizontally.
  • 1. Place half of the raspberry mud cake on a serving plate. 2. Spread with 1/2 cup dark pink buttercream. 3. Top with half of the plain white chocolate mud cake. 4. Spread with 1/2 cup of the remaining dark pink buttercream. 5. Repeat layering, ending with a layer of cake. 6. Spread a thin layer of the remaining dark pink buttercream on the top and sides of the cake. 7. Spoon the remaining dark pink buttercream into a piping bag fitted with a 1cm ribbon nozzle. 8. Pipe ribbons onto the side of the cake following the reference image.

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