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Gluten Free White Chocolate Mud Cake

Perfectly moist, light and fluffy my Gluten Free White Chocolate Mud Cake with buttercream frosting will leave you wanting more!!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Australian
Keyword: gluten free cake, mud cake, white chocolate
Servings: 2 small cakes

Ingredients

  • 250 grams White Chocolate buttons Nestle brand are Gluten Free!
  • 200 grams Salted Butter cubed
  • 1 cup Full Fat Milk
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Caster Sugar
  • 2 (280grams) cups Gluten Free Plain Flour
  • 1 1/2 tsp Gluten Free Baking Powder

Buttercream Frosting

  • 340 grams Unsalted Butter room temperature, cubed
  • 4 cups Icing Sugar
  • 2 tsp Vanilla Extract
  • 2 Tbsp Full Fat Milk
  • Gel food colouring of choice

Instructions

  • Preheat oven to 150° Celsius and grease and flour two 22cm round cake tins. Now you can absolutely make this a smaller but taller cake by using an (18cm or 7inch) cake tin if you like but note that your bake time will change slightly, so keep an eye on it!
  • In a large bowl saucepan over a low- medium heat stove add your cubed butter and white chocolate pieces. Stir constantly and allow to fully melt together.
  • Remove from the heat and slowly whisk in your milk, whisking continually. Set aside to cook for a minute or two slightly.
  • In a small bowl crack and whisk the eggs with the vanilla extract.
  • Once your melted chocolate mix has cooled enough you can rub some on the back of your hand without burning, you can mix the egg mixture slowly into it. If your chocolate mix is still too hot you may end up scrambling your eggs!! So be sure to check. Add in the caster sugar and whisk to combine.
  • Now add 1 cup of the flour and slowly mix together. Once completely incorporated add the second cup of flour and the baking powder. Whisk thoroughly, you can't over beat this recipe.
  • Divide your batter in two and pour into your prepared cake tins. Bake in a low oven for 30-40 minutes or until a skewer inserted into the center comes out clean and the middle of your cake springs back when pressed.
  • Allow cakes to cool in their tins for 5 minutes before tipping out onto a wire rack and allowing to cool fully. Now you can prepare the frosting!

Buttercream Frosting

  • In the bowl of a stand mixer (or using hand held beaters) place your cubed butter. Turn it up to high speed and whip the butter until it is very light in colour and beautifully creamy. Ideally about 5 minutes.
  • Add 2 cups of Icing Sugar and turn your stand mixer back on, only a low setting to start. Once the sugar has started to incorporate turn it back up to high for a minute. Add in the vanilla extract and whip again for 30 seconds.
  • Add your remaining 2 cups of icing sugar and follow the same process. Start on low until well mixed, then up to high speed again for 3 minutes.
  • Add in the milk and slowly mix together. Then pop back onto a high setting and beat for another 3 minutes.
  • Now it's time to add your colour! If you'd like to do an ombre` effect like I have here simply add a small amount of dye to start with. Once happy with your first (lightest) colour scoop a good 2-3 heaped tablespoons of frosting out into a piping bag and set aside.
  • Pop a few more drops of the same colour into the frosting again, (repeat the step above) mix to combine. Once happy with the colour scoop a few tablespoons out into another piping bag and set aside.
  • Finish with a larger quantity of frosting which will not only be your top ring colour, but the top and middle of the cake. Add a few more drops of dye and beat. Transfer a few tablespoons to a final piping bag and set aside.
  • To assemble the cake place a little dob of frosting in the middle of your serving plate and place your first cake upside down on top of it. This will act as glue and hold your cake in place!
  • Dollop on and smooth out frosting (as much or as little as you like). This will sandwich between your two layers of cake. Place the second cake on top right away,
  • To create the ombre` effect: Pipe one solid line of your first icing colour around the base of the cakes. Follow this with a second line in your second colour and finish with your third.
  • Using an offset spatula or straight knife (being sure to keep it the same way up the entire time) start scraping the frosting lines in a continuous motion. Scrape off any extra as you go and back into the bowl. This will blur your lines of colour and give you that gorgeous ombre` look.
  • Finish off the cake by piling the remaining frosting on top and smoothing off!

Notes

White Mud Cake is supposed to be quite dense so don't stress if it doesn't rise much.
  • You'll also find the outer edges tend to brown quite quickly (just another mud cake symptom!) you can if you like carve it off with a bread knife if you like. I like it though, adds a nice little bit at the end of my slice.
  • Remember when using Gel food colours to only use a tiny drop at a time before beating well. Colours will also intensify over time so you may find the depth of colour will increase by the time you serve your cake!
  • This cake freezes beautifully. Simply wrap in wax paper then cling wrap and into a tupperware container. Then just pull out and let it come to room temp when you need it... or are just feeling like cake... at 10pm at night!
  • You can create a tall layer cake by doubling the recipe and baking between 4 tins! 
  • You can make this recipe as cupcakes too. Simply use a large ice cream scoop to scoop batter into a cupcake/muffin tray lined with patty cases. This recipe makes approx 18 cupcakes. Bake for 30 minutes.