full recipe – white chocolate and rosewater mud cake
This pretty pink cake comes straight from the pages of "I'll Bring Dessert" by Benjamina Ebuehi, with photography by Laura Edwards.
This is an edited extract from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Available in stores nationally. Photography by Laura Edwards.
Mud cake gets its name from the texture of the crumb – it’s beautifully dense in the very best way. There’s a lot of white chocolate in this but it’s surprisingly not as sweet as you might expect, I promise. The chocolate brings a velvety texture and the rosewater does a graceful job of cutting through a bit of the richness. This is one that benefits from being made in advance; it gets even better the next day, so take advantage of that.
MAKE AHEAD
Make the cake up to 2 days ahead and add the glaze before serving.
Serves 8 – 10
INGREDIENTS
120g (4¼oz/½ cup) unsalted butter, plus extra for greasing
200g (7oz) white chocolate, roughly chopped
160ml (5¼fl oz/2/ 3 cup) milk
140g (5oz/¾ cup minus 2 tsp) caster (superfine) sugar
2 eggs
1½ tsp rosewater
175g (6oz/11/ 3 cups) plain (all-purpose) flour
1½ tsp baking powder
¼ tsp fine sea salt
dried rose petals, to decorate
For the glaze
75g (2½oz) white chocolate
1½ Tbsp milk
METHOD
1. Preheat the oven to 170°C (150°C fan/ 325°F/gas mark 3). Grease a deep 15-cm (6-in) round cake pan and line with baking paper.
2. Add the butter, chocolate and milk to a heatproof bowl and set it over a pan of simmering water to melt, stirring occasionally. Or melt in short bursts in the microwave. Once melted, set aside to cool a little.
3. Stir in the sugar, followed by the eggs and rosewater, and mix to combine.
4. Add in the flour, baking powder and salt and mix to get a smooth batter.
5. Pour the batter into the prepared cake pan and bake for 55–60 minutes until well risen and a deep brown colour.
6. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
7. To make the glaze, add the chocolate and milk to a heatproof bowl and set it over a pan of simmering water. Let it melt gently, stirring occasionally.
8. Pour the glaze over the cooled cake, top with dried rose petals and let it set before slicing.
.jpg&q=80&h=682&w=863&c=1&s=1)
.jpg&q=80&w=316&c=1&s=1)
.jpg&q=80&w=316&c=1&s=1)
