Tony’s Chocolonely White Chocolate, Raspberry & Popping Candy Mudcake
Recipe by Rachel Savage from @hellosweetandsavage
This is a delicious mudcake feat. Tony's Chocolonely White Chocolate Raspberry & Popping Candy. You can use your inner creative to theme your cake as desired.
- 300g butter
- 200ml milk
- 180g Tony’s Chocolonely White Chocolate, Raspberry and Popping Candy (broken into smaller bits)
- 1 tsp vanilla
- 300g / 1 ¾ cups flour
- ¾ tsp baking powder
- 3 eggs
- 300g / 1 ½ cups caster sugar
The raspberry swiss meringue buttercream:
- 100ml egg whites (approx 3 eggs)
- 200g / 1 cup caster sugar
- 200g butter
- Raspberry juice (strain from defrosted raspberries, then simmer over a gentle heat until thickened slightly, then cool. You’ll need about 2-3 Tbsp of this reduced juice for the icing). Alternatively, you can use a couple of teaspoons of dried raspberry powder.
- The decorating (here are a few fun ideas!):
- Ice cream wafers, cut into interesting shapes with circle cookie cutters or cut into triangles with a sharp knife. Make a small cut halfway into the centre of each piece and gently slot together to make a 3D creation-- you can also try balancing cut shapes on top of bits of candy
- Fruit bursts or soft candies, placed in a warm spot (or microwave briefly) to soften, then flattened with a rolling pin and shaped into curves and cones
- Popping candy
- Fresh or dried raspberries, or raspberry jam if you wish
- Brightly coloured candies: jaffas, raspberry licorice balls, fruit sticks etc
To prepare cake:
- Preheat oven to 140 ° C fan bake (160 ° C conventional bake). Grease and line a 23cm / 9in cake tin.
- In a medium saucepan over gentle heat, melt butter, milk and chocolate. Once all ingredients are combined, remove from heat and set aside. Stir in vanilla.
- Measure and sift flour and baking powder into a small bowl.
- Place eggs and sugar into a stand mixer bowl (or bowl with an electric mixer) and beat until thick and fluffy.
- With mixer running on high speed, slowly dribble melted chocolate mixture into eggs.
- Remove bowl from mixer and gently fold through dry ingredients.
- Pour into cake tin and bake for 90 minutes.
- Remove from oven and cool in tin.
- Place egg whites and sugar in a heatproof bowl over a saucepan of water (make sure bowl isn’t touching water) and mix together with a whisk.
- Heat to 60 ° C (until fluffy and all sugar has dissolved), whisking frequently.
- Remove from the heat and scrape egg white mixture into bowl of stand mixer.
- 4. Beat for around 7-8 minutes on high speed, until mixture forms stiff peaks and has doubled in size. It should be fluffy and glossy (just like meringue!)
- Slowly add butter in small increments, until all butter has combined.
- With mixer running, dribble raspberry juice in and beat briefly to ensure it is all mixed in.
- Spread icing over top and sides of cake. If icing is a bit runny, place in the fridge for a while until it has hardened (beat icing again before spreading over cake).
- Place wafer shapes, candy creations and a sprinkling of popping candy over the cake.
- Delicious served as is, or with a dollop of yoghurt or raspberry compote.
- Cake will keep well for 3-4 days in an airtight container, if it doesn’t get eaten first!