Raspberry White Chocolate Mud Cake

Raspberry White Chocolate Mud Cake. Delicious 2 Tier White Chocolate Mud Cake with Raspberry Buttercream Combine butter, chocolate, sugar and milk in a large saucepan over low heat; stir until melted and combined Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds

White Chocolate with Raspberries Mud Cake Euro Patisserie
White Chocolate with Raspberries Mud Cake Euro Patisserie from europatisserie.com.au

Spread with 1/2 cup remaining dark pink buttercream Combine butter, chocolate, sugar and milk in a large saucepan over low heat; stir until melted and combined

White Chocolate with Raspberries Mud Cake Euro Patisserie

Pre-heat the oven to 140C (310F) fan-forced and grease and line two round 20cm cake tins Bring cream to the boil in a small saucepan; pour over chocolate in a medium heatproof bowl, stir until smooth Pre-heat the oven to 140C (310F) fan-forced and grease and line two round 20cm cake tins

White Chocolate with Raspberries Mud Cake Euro Patisserie. Spoon remaining dark pink buttercream into a piping bag fitted with a 1cm ribbon nozzle First, preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F

White Chocolate with Raspberries Mud Cake Euro Patisserie. Here are the promised recipes: the white chocolate mud cake, the raspberry coulis as well as the lemon buttercream that we use for incing the cake Mud cakes are dense, moist, and almost fudgy in texture