Blueberry White Chocolate Mud Cake (With Blueberry and Raspberry Frosting)
This blueberry white chocolate mud cake is dense, delicious and super simple to make. The tart blueberries complement the sweetness of the white chocolate and rich berry frosting beautifully. It can be made with regular or spelt flour.
Servings: 8 slices
Ingredients
Cake:
- 115g (½ cup) butter
- 150g (5 oz) white chocolate
- 100g (½ cup) sugar
- 130ml (½ cup + 1 tbsp ) milk
- 1 egg (medium - around 57g / 2oz)
- 1 tsp vanilla extract
- 175g (1½ cups) spelt flour (see note 1)
- 1 tsp baking powder
- 75g (2½ oz) blueberries
Frosting:
- 60g (2¼ oz) fresh berries (see note 2)
- 100g (¼ cup + 3 tbs) cream cheese
- 30g (2 tbs) butter (softened)
- icing / powdered /confectioners' sugar (see note 3)
Instructions
Cake:
- Pre-heat the oven to 170°C (338℉) and line/grease a 7" (18cm) springform pan.
- Add the butter, chocolate, sugar and milk to a pan and heat until the chocolate and butter is almost melted (it will continue to melt even off the heat).
- Put to one side to cool for a short while.
- Add the egg, vanilla and white chocolate/butter mixture to a bowl and whisk everything together.
- In another bowl, add the flour. From this, remove a couple of tablespoons of flour and place it in another bowl.
- Throw in the blueberries into the bowl with only a couple of tablespoons of flour, and stir until they are well coated.
- Add the baking powder to the remaining flour and give them a good mix. You could sift them together, if you like.
- Add the flour mixture to the wet ingredients, and gently fold in.
- Add the remaining flour/blueberry mixture and mix gently until pretty much combined (it's okay to have some flour still not incorporated).
- Pour into the prepared pan and bake (in the lower part of the oven) for around 40-45 minutes.
- Start checking at the 40 minute mark, and if the cake is browning a bit too much, cover it with some foil.
- The cake is ready when an inserted skewer comes out clean.
- When ready, remove from the oven.
- Allow to cool in the pan for around 10 minutes, then remove the edges of the springform.
- Leave on a wire rack until it is completely cold.
Frosting:
- Add the fresh berries to a pan with ½ tablespoon of water.
- Gently heat them until they start to bubble.
- Cook for a minute or two, just until you are able to squish them with a fork.
- When you have been able to mush the berries, take them off the heat and allow to cool completely.
- Add as much icing (powdered) sugar as necessary to create the desired thickness (this will vary depending on whether you want to drizzle, pipe or spread the frosting).
- Frost the cake and add a couple of extra fresh berries. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements
- You can use spelt or regular flour for this recipe (just use the same amount).
- You can use any berries you like (I used blackberries and raspberries). It also works to use frozen berries.
