Mini Milkybar Mud Cakes: A deliciously dense and rich mud cake with all the flavour of a classic Milkybar ❤
Milkybar… Milkybar… Milkybar… – sadly repeating it three times won’t make a bar appear but this recipe will help you to make the best mud cakes that taste so good and so much like a Milkybar! I’m a big fan of white chocolate, it has a silky smooth richness that is just so moorish. It’s so good I can’t stop eating it, I mean does anyone take any notice of the wrapper and the recommended allowance of 3 pieces?! I know I don’t… whoops!
These mud cakes were a delicious surprise for me, I hadn’t made them before but I will definitely be making them again. They’re denser than a normal cake and they do need to be baked long and slow for the perfect bake, don’t worry the wait is worth it. I love trying out new bakes, when you’re not quite sure how it’s going to turn out or when you’re still deciding how you’re going to finish the bake half way through – it’s an excitement that I love when baking. Yes, I do follow a recipe, not sure what I’d do without one sometimes but being creative within a recipe and trying something a little different is what I really enjoy when baking.
These small bites of deliciousness are quite rich which is why this recipe is for a miniature versions of the classic mud cake – cute + delish = Mini Milkybar Mud Cakes. I still standby my belief that mini bakes are more attractive to look at as well, and they definitely grab my attention when walking past a bakery window. Although to be honest, I tend to linger in front of bakery windows wherever I go… most recently I bought a whole box of goodies after visiting a café, and yes they were all for me! I had to sample them all haha.
Basically I love cake and white chocolate and if you do too then you’ll also love these Mini Milkybar Mud Cakes ❤ ❤ ❤ Happy Baking my fellow baking and cake lovers!
90g Milkybar white chocolate
175g unsalted butter
295g caster sugar
150g plain flour
50g self raising flour
1/2tsp vanilla extract
White Chocolate Ganache –
100ml double cream
150g Milkybar White Chocolate
Grease a 12 hole individual cake tin.
1 – Combine the chocolate, butter, sugar and milk in a saucepan and heat over a low heat until melted and well combined. Set aside to cool for 15 minutes.
2 – Whisk in the flours, vanilla and eggs until combined. Pour the mixture into individual moulds, almost to the top, and bake at 140C for 1 hour or until golden brown and when a skewer is inserted it comes out clean.
3 – To make the ganache: Chop the chocolate into small pieces. Bring the cream to the boil, remove from heat and add the chopped chocolate, stir until melted. Allow to cool and thicken slightly.
4 – Spoon over the ganache onto the mud cakes. Make sure you place some paper underneath the cakes before covering as excess will drip from the cakes. Sprinkle with chocolate sprinkles and allow to fully cool and set.
Follow me on social media
@beckybakesandbakes – Instagram
@beckybakesandbakes – Twitter
@BeckyBakesandBakes – Facebook