The Free Variable

Since exams have finished, I have been researching into receipes that I would l eat. Moreso, when I finish exams, I like to eat. Whenever, at a family birthday dinner, we would always allocate one person to buy the cake so the person doesn't know that the cake is coming. Most times, we would get a mud cake. And I would always go for seconds. And thirds. And so forth till someone tells me to stop eating all the cake. 

I guess the moral of the story is, I love cake. I was told I have a cake addiction, but now, who doesn't love cake? As chocolate mud cake is seen everywhere, I had decided to make a white chocolate mud cake with a creamy white chocolate ganache. There is really something about white chocolate mud cake that gets me excited. It is creamy, delicate and it really does melt in your mouth. The ganache, really does top it all off. 

Anywho, for those who don't love cake. This receipe will get you loving it. Before we continue, I apologise for the pictures, I started eating it before realising I should take photos. 

White Chocolate Mudcake with a White Chocolate Ganache

(obviously, you can replace white chocolate with normal milk chocolate) 

For the cake; 

- 300 grams of white chocolate melts (if you want milk chocolate, use milk chocolate)

- 200 grams of butter (not unsalted) 

- 1 cup of milk 

- 3/4 cups of caster sugar 

- 2 and a half teaspoons of vanilla extract 

- 2 eggs 

- 2/3 cups of self raising flour 

- 1 cup of plain flour 

For the ganache; 

- 250 grams of white chocolate melts (again, if you want milk chocolate, replace it here) 

- 125 grams of pure cream (or thickened) 

Here is the how-to: 

1. In a saucepan, melt the butter on low heat if it isn't going fast enough, then move it to high but make sure you don't burn it). Make sure you keep mixing it to ensure it doesn't burn. Add in the white chocolate melts, and as it starts melting into liquid, add the caster sugar and the milk. 

2. Once it is all melted, set aside to cool. (DO NOT PROCEED BEFORE COOLING IT ENTIRELY, otherwise, you will end up with a boiled egg in your cake) 

3. Once cooled, add in the egg, and vanilla extract and beat until you can't actually see it and it is mixed thoroughly. Preheat the oven at 165 deg.Celcius

4. In a seperate bowl, sift your flours and mix in one cup of your liquid mixture. 

5. Stir the mixture until a thick paste is formed. Once a smooth mixture is formed, add in another cup of mixture and so forth. (just to ensure it is aerated). 

6. Line your cake tin, pour in the batter and bake for about 1.5 hours (you may need to bake it for up to 2 hours)

7. For the ganache, melt the white chocolate melts (on low heat). Once the melts start melting, add in the cream. Stir until melted and smooth. Once in a smooth paste, take of the heat to cool. 

8. Cool in the fridge, checking every 30 minutes. Once it is in a spreadable paste, take it out of the fridge. 

9. To assemble, once the cake is cooled, spread the ganache over the cake. 

Tips: 

- Do not bake it at 180 deg, it will burn the outside of the cake really quickly. 

Anywho, I am planning to make rocky road tomorrow. It will a goodie. I'm leaving for Splendour in the Grass on Wednesday night, so there will be a few outfit shots done too! 

Much Love and Eat Fruit! X. 

The Spectral Theorem

I definately have to apologise for my lack of posts for the past few weeks. During and after exams I have been insanely sick with neausea and other fun things, so needless to say, baking was probably not a good idea. However, still being quite sick, I am quite bored of resting and decided to venture in the kitchen.

I had attempted to make Vanilla cupcakes with a Raspberry Frosting, however, being still quite dizzy and unable to compute things, I had forgotten the baking soda which resulted in cute, upside down cakes. So here, I present to you, my version of a Vanilla, White Chocolate Upside-down Cakes with Forest Berry Frosting. Despite my lack of ability to remember things at the current time, I have to admit they taste pretty amazing. 

Vanilla, White Chocolate Upside-down Cakes with Forest Berry Frosting

- 200 grams butter 

-  3 eggs 

- 2 cups of plain flour 

- 160 grams of melted vanilla chocolate 

- 1/2 cup of caster sugar 

- 1 teaspoon of vanilla essence 

FOR THE ICING 

- 250 grams of butter 

- 100 mL berry sauce (boiled frozen berries in water. strained) 

- 1.5 cups of icing sugar

- shaved white chocolate for serving

Here is the how-to: 

1. Again, preheat the oven to 180 deg.Celcius. Line your cupcake tin with baking paper of muffin tins 

2. Cream your butter until very very fluffy and white. Add in your sugar and beat until well combined. 

3. Mix your eggs, one at a time and when well mixed, fold in the melted chocolate and vanilla essence. 

4. Combine with the flour and mix until well combined. Spoon into the muffin tin and bake for about 20 minutes. 

5. For the berry sauce, I used a cup of mixed berries and boiled that with about a cup of water whilst crushing the berries in the water. Bring to the boil and then simmer for 15/20 minutes. Once done, strain to get rid of the solids, which will leave you with the tasty juice. Store it to the side to cool. 

6. Cream the butter until fluffy and pour in your sugar bits at a time. For this, make sure that they are very well combined before continuing. 

7. Slowly, and I mean very slowly, add in the berry sauce at small portions at a time. Should you mix too much, it will not mixx entirely and it will look quite inconsistant. So mix, and add things in slowly. Store to the side to cool. 

8. To put them all together, you want to strip your cakes from the patties and cut off any weird things that don't fit in with the shape. Ice the cupcakes as you please and top with some shaved white chocolate. 

I am planning to bake more throughout the week. Rocky road and an actual white chocolate mudcake, cupcakes. I do indeed love holidays, even if I am sick. Until next time, 

Much Love and Eat Fruit. X