Monday, May 21, 2007

Coconut and White Chocolate Mud Cake

Tara from Seven Spoons is this month's host of Sugar High Friday and she chose a most interesting theme - a quest to taste the many Shades of White.

I took this as a perfect opportunity to make a cake from AWW's Cakes, Biscuits and Slices cookbook that I've had my eye on for a while. It's a white chocolate mud cake that's smothered in a coconut and white chocolate ganache but to make it even whiter, I've then topped it with shards of flaked coconut.

Pass the fork please!

cake

Coconut and White Chocolate Mud Cake
[Makes 1x22cm/9inch cake]

White Chocolate Mud Cake
250 grams butter, diced
1 lemon, rind finely grated
180 grams Lindt white chocolate, finely chopped
330 grams caster sugar
180mls milk
225 grams plain flour
75 grams self-raising flour
2 eggs, lightly beaten

Coconut White Chocolate Ganache
140mls coconut cream
360 grams Lindt white chocolate, finely chopped

flaked coconut, for decoration

Preheat the oven to 170°C/340°F.
Line and grease a 22cm/9inch cake pan - a spring-form or loose-bottomed type pan is best.

Make Cake:
Place the butter, lemon zest, white chocolate, sugar and milk into a medium saucepan that is over a low heat - stir until the chocolate has melted and the mixture is smooth. Set this aside to cool for about 15 minutes.

Sift the flours together and place into a bowl - stir in the cooled chocolate mixture followed by the lightly beaten eggs, mixing until combined and smooth.

Pour this into the prepared pan and back for about 1 hour 40 minutes or until cooked through. If the cake looks to be browning too quickly then cover with foil.

Let the cake cool in the pan.

Make Ganache:

Place the coconut cream into a small saucepan and bring to just below boiling point - remove from the heat and add the chocolate, stirring well to help dissolve the chocolate. You may find you'll need to put this back on the stove, use a low heat and remove as soon as the mixture is smooth.

Pour this out into a bowl and place in the fridge - keep stirring occasionally as it cools and remove as soon as it reaches a spreadable consistency.

Assemble Cake:

Remove the cake from the pan and place on your serving dish.
Spread the ganache evenly over the cake before applying a generous coating of flaked coconut.

cake

Tagged with :

19 comments:

  1. Looks fantastic, the coconut looks so pure and heavenly ;)

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  2. This cake is to-die-for! I would love to taste it! Your photos are beautiful, capturing the cake so well!

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  3. Oh no! You've got me there Haalo! I have been craving for a white chocolate cake (both baking and eating) and yours looks lovely. And I love coconut! And how suitable for the SHF theme!

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  4. Haalo, what a delicious idea for the event! I love white chocolate and I'm gonna tag this recipe - fantastic!

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  5. Thanks Ellie - you can never use too much flaked coconut!

    Thanks Anh - because of the chocolate it has this fantastic melting quality in your mouth.

    Thanks Evinrude - a few slices (or more) of this should deal with those cravings ;)

    Thanks Patricia - I do hope you enjoy it!

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  6. This one is definitely getting bookmarked!!

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  7. It looks beautiful and so delicate with the coconut flakes on top. So romatic!

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  8. Beautiful! Yes, please pass the fork.

    Paz

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  9. What a beautiful SHF contribution. I'll be adding this to a menu near me soon. :)

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  10. OMG, that looks fantastic. I love cakes with coconut. I once invented this cake on the fly (no recipe, don't really remember the actual steps / ingredients now) -- Coconut Lime Cake with Vanilla Lime Pudding filling... frosted with whipped creamed and toasted coconut flakes. It was really good.

    I love your photos and the slight depth of perception effect.

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  11. Hi Haalo, What a divine looking cake! I can imagine how good this tastes especially with the ganache made from coconut cream. What a splendid idea. I will have to try baking this cake soon, but did you find that 330g of sugar was too much for cake recipe?

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  12. Holy Cow! I want a piece of this! Something about white chocolate & cake....mmmmm

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  13. Looks divine...bringing my own fork!

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  14. Hi Deborah - happy baking!

    Thanks Rose!

    For you Paz, i'll cut an extra big slice!

    Thanks Dolores!

    Thanks Fruityoaty!

    Hi Carol - it does sound like a lot of sugar but I didn't find it overly sweet, I suppose you could experiment and use less - I would add that the type of white chocolate used would also effect the final taste.

    Thanks Chris!

    Thanks Helen - the cake is waiting but you'll have to be quick ;)

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  15. I love coconut. Now the fight will between this and Italian cream cake, when making white cakes now.

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  16. Hi Jerry - keep the peace and make both!

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  17. Simply lovely. The crumb of the cake looks spot on! Thank you so much for your delcious-looking contribution this this month's SHF!

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  18. Thanks Tara - congrats on hosting such a great event!

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