BEST EVER White Chocolate Mud Cake - The Scran Line
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
White Chocolate Mud Cake
140g - 3/4 cup white chocolate
375ml - 1 1/2 cups milk
450g - 2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
170g - 3/4 cup unsalted butter
260g - 1 1/4 cups caster sugar
2 tsp vanilla extract
3 large eggs
White Chocolate Swiss Meringue
300g - 1 1/2 cups white chocolate
125ml - 1/2 cup heavy cream
350g - 6 large fresh egg whites
200g - 1 cup caster sugar
500g - 2 cups unsalted butter, softened
1 tsp vanilla extract or vanilla bean paste
White Chocolate Mud Cake
Preheat your oven to 175°C / 350°F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the flour, baking powder and salt to a large mixing bowl and use a whisk to combine.
Add the milk and chocolate to a heat proof jug and microwave for 2 minutes. Use a whisk or spoon to mix until chocolate is fully melted.
Add the butter, sugar and vanilla extract to a large mixing bowl and use an electric mixer to beat until pale and fluffy. About 3 minutes. Add half the dry ingredients and half the wet ingredients and mix on low speed until combined. Repeat with the remaining wet and dry ingredients.
Split the batter between the two baking tins and bake both cakes in the middle rack for 40 minutes. Once baked, allow to cool completely.
White Chocolate Swiss Meringue
Add the chocolate and heavy cream to a heat proof mixing bowl and microwave for 1 minute, stir and then 30 seconds each time after that, mixing each time until smooth. Set aside to cool at room temperature.
Fill a large saucepan one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe, so you can store the yolks in an airtight container in the fridge to use for something else. If you need ideas, there are loads on the internet, but my go-to recipe for using up egg yolks is French pastry cream. Yum!
Add your sugar to the egg whites to the mixing bowl and use a hand whisk to mix them together.
Place your bowl on top of the pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. This is called the double-boiler method and is a very gentle way of cooking something or melting something.
Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 160°C / 320°F. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about 4–5 minutes. The mixture will become thick and glossy and will begin to cool.
Gradually add the softened butter, 1 tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
Once you have added all the butter, add the vanilla extract and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla) and is nice and fluffy.
To finish, add the white chocolate and mix until well combined.
Assembly
Use a large, serrated knife or cake leveler to trim the tops of your cakes off and then trim in half.
Add some frosting to your serving plate and use an offset spatula to spread around. By the way, you can totally do this with a spoon instead.
Add your first layer of cake and then add some frosting on top. Spread the frosting around evenly before adding the next layer of cake. Repeat that until you have all your cake layers on.
Take it out of the fridge and add the final layer of frosting. This doesn’t need to look perfect. I went for the rustic look and I think it looks beautiful.
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - SPONSOR
00:03 - INTRO
00:21 - MILK AND CHOCOLATE
00:31 - MAKING THE BATTER
01:00 - SUBSCRIBE!
01:10 - MAKING THE BATTER
01:49 - SPONSORSHIP
03:25 - FROSTING
04:58 - DECORATING THE CAKE
06:21 - OUTRO
#thescranline #whitechocolate #mudcake
Mascarpone White Chocolate Frosting : Frosting & Icing
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Mascarpone white chocolate frosting starts with two tablespoons of unsalted butter. Make mascarpone white chocolate frosting with help from an experienced cake decorator in this free video clip.
Expert: Lorelie Carvey
Contact: wedding-cakes-for-you.com
Bio: Lorelie Carvey began her career working as an assistant cake decorator at a French bakery in California, until years later she opened her own cake shop named I Do Cakes.
Filmmaker: Mathias Magnason
Series Description: When it comes to making frosting right in your very own home, you're always going to want to keep a few key things in mind. Learn all about frosting and icing recipes with help from an experienced cake decorator in this free video series.
White Chocolate Ganache
Make this decadent Whipped White Chocolate Ganache using just two ingredients: white chocolate and cream! White chocolate ganache can be used to frost desserts like cake, truffles, cheesecakes, pies, cupcakes and more. Full recipe:
FLUFFY WHITE CHOCOLATE GANACHE FROSTING- The Scran Line
This white choc frosting is perfect for white choc lovers! It's probably the easiest frosting you'll ever make.
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The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
White Chocolate Cake Filling | Custard Recipe
Watch our easy to follow recipe to make the best cake filling or cake frosting (icing) ever! This custard is super delicious and very healthy with just a tablespoon of butter in it. Healthier then the cakes we buy at bakery stores, so why not doing it at home! Make sure you follow the steps and you will be surprised when you take the result. You would guess how easy it is how to make cake icing. You can use any kind of chocolate but here we made white chocolate frosting. In Turkey it is common to use vanilla powder, if you wish you can use vanilla extract.
Transfer sugar, flour and starch into a pot Add an egg yolk Slowly pour in the milk while whisking continuously to avoid balls of flour Start cooking on medium heat When starts boiling, add in the butter and vanilla powder Turn the heat off and add in the white chocolate whisk until the chocolate completely melts Keep the custard stirred well with a wire whisk to prevent a skin from forming
Ingredients for cake cream
5 tbs sugar
3 cups milk
100g (3.5 oz) white chocolate
2 tbs flour
2 tbs starch
1 egg yolk
1 tbs butter
1 tbs vanilla powder
ULTRA SMOOTH White Chocolate Ganache Frosting
This easy, one-bowl White Chocolate Ganache Frosting Recipe can be used to frost cupcakes, cakes and fill macarons! The ultimate all-rounder!
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