Drumroll Please.... White Chocolate Mud Cake!

So Summer is right around the corner and why not celebrate it with some white chocolate?

Anything with chocolate in it and I'm game.

I do not own this recipe, the ingredients and instructions are based off of www.exclusivelyfood.com

So here's the ingredient list: (:

The white chocolate ganache contains sour cream to cut some of the sweetness of the white chocolate.

Serves about 16.

Cake Recipe

Use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

300g white chocolate (we use Cadbury Dream white chocolate)

200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)

250ml (1 cup) milk

165g (3/4 cup) caster sugar

2 teaspoons (10ml) vanilla extract

2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)

100g (2/3 cup) self-raising flour

150g (1 cup) plain flour

Sour Cream and White Chocolate Ganache

200g white chocolate

88g sour cream

Step One:

Heat the oven to 320F and grease a 20cm square inch cake pan, 

if you can line the sides with baking paper, 

it'll make it easier to get out.

Step Two:

In a saucepan, combine the sugar, butter, milk, and chocolate. 

Once everything is all melted into deliciousness, turn off the heat and stir it all till its completely smooth.

 Let it cool for at least 15 minutes 

(I recommend that you should probably let it cool for more like an hour) 

Step Three:

Once it's completely cooled down, add the eggs and vanilla(if you want to use it) 

Step Four:

In a large bowl, combine the flours. 

Add about one cup of the chocolate mixture into the flour and stir until smooth

Step Five: 

Now add another cup of the chocolate mixture and mix until it's all smooth and creamy. 

Step Six:

Now... gradually, add the rest of the chocolate mixture. By adding the wet ingredients into the dry 

ingredients very gradually, lumps and bubbles are prevented. 

Just making it yummier!

Step Seven:

Once everything is mixed in, pour it into your greased pan.

Now this cake is going to be pretty short because I've found that

when you make a really tall cake, the outside is crispy

while only the inside is baked to perfection.

If you want a tall cake, you can make two of these and put the 

filling on the inside instead of the top

Step Eight:

Now bake the cake for about 70-80 minutes. When it seems done, stick a toothpick

in the center and if it comes out with no batter, your all good to go!

Step Nine:

Now the Ganache can get a little tricky so exclusivelyfood.com said this (I think it'll help):

Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.

Step Ten: 

Ice the cake after it has COMPLETELY cooled and wala! Enjoy! Happy Summer 

By the way, this could also be an excellent base cake recipe for 

design cakes. Here are so great examples

White Bean Bundt Cake

So I know this must sound super weird but it actually looks AMAZING!

Joy Wilson, author of the cookbook Joy the Baker included this recipe in her book and I think it's wonderful. Yum! :)

So here is what you'll need:

For the Cake:

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 can (15.5 ounces) cannellini beans, rinsed and drained

1/4 cup (1/2 stick) unsalted butter, at room temperature

2 cups granulated sugar

2 large eggs

2 large egg whites

1 cup buttermilk

1 tablespoon pure vanilla extract

1/2 teaspoon pure almond extract (optional)

For the Meringue Frosting:

2 large egg whites

3/4 cup granulated sugar

pinch of salt

pinch of cream of tartar

1/2 cup toasted coconut

Now lets get Started!

Step one: Mix all the dry ingredients of the cake and just

fluff them up, a fork will work perfectly!

Step two: Get the beans and butter and eggs all together :)

Take the beans and put them into a food processor

When you mix them into the dry ingredients it's okay

if they're not a completely SMOOTH puree 

the eggs and butter will take care of the smoothness!

Now mix them ALL into the dry ingredients 

To make it more detailed, Joy says:

"In the bowl of an electric stand mixer fitted with a paddle attachment, add butter, sugar, and bean puree.  Beat on medium speed until butter and beans are well incorporated, about 3-5 minutes.  Beans will break down and create a slightly soupy mixture.  Add eggs, one at a time, beating for one minute between each addition.  Beat in vanilla and almond (if using).

Slow the mixer to low speed and add half of the dry ingredients.  Beat until almost completely incorporated, but several white streaks remain.  Add all of the buttermilk.  Beat until incorporated.  Add the remaining dry ingredients and beat until incorporated.  Stop the mixer and remove the bowl.  Use a spatula to fold together and make sure all of the wet and dry ingredients are completely incorporated."

Now that you have your mixture, put it all into a greased bundt cake pan and cook

it for 40-50 minutes at 325 F

Half way through ^^

Now... drum roll! Finished Cake! 

Now for the Meringue frosting! YUM YUM YUM

In a medium sauce pan, boil about 2 inches of aqua (water)

Now in a separate bowl mix 

egg-whites

sugar

cream of tartar

salt

Now here's the tricky part: Place the bowl over the simmering water and whisk until the sugar 

completely dissolves, so it should take about 4 minutes.

You should have a frothy mixture right now.

Take this mixture off the heat, plug in your electronic mixer and mix mix mix! 

Beat on medium high for about 4 minutes and then add the almonds and vanilla is you want!

It should look something like this...

Now frost your cake! :D

If you want, you can then put almonds on it and bam! You have

an amazing white bean bundt cake :)