Skip to main content

White chocolatte mud cake with caramel biscoff glaze

This white chocolate mud cake is perfect with my coffee  this morning :)  the "caramel biscoff glaze " is one of experiment thing in my kitchen and I really like the way it turn out.





Ingredients :
- 2 stick unsalted butter
- 2/3 cup white chocolate morsel/nestle
- 1 cup sugar
- 1 cup silk pure almond milk
- 1 1/2 cup all purpose flour
- 2/3 cup self raising flour
- 1 tsp vanilla extract
- 2 eggs

for glaze :
- 4 tbsp dulce de leche
- 4 tbsp creamy biscoff spread
- 1/4 cup heavy cream
 ( in a small bowl mix all glaze ingredients on low heat for 2 -minutes until melted or use microwave for 30 second until dulce de leche are melted whisk until smooth  )


Preparation :
 - Preheat oven on 350 F
 - grease deep 20 cm round cake pan line with parchment paper
 - combine butter,white chocolate,sugar,vanilla extract and milk in medium sauce pan,using wooden   spatula spoon stir,over low heat until smooth/ not boiling, let them cool for about 15 minutes
 -whisk in flour add lightly beaten eggs until well mixed
 -pour mixture into prepared pan,cover loosely with foil,bake for about an 60-70 minutes
- let them cool,transfer to wire rack or a plate,and spread caramel biscoff glaze evenly on top,let them set for a while until glaze are stick/firm into a cake and ready to serve.


Labels:

Comments

  1. ccmApril 20, 2013 at 9:05 AM

    Ridwan, where would you advise me to purchase the dulce due leche and the biscoff spread? This looks like something I would like to try! Cathy M

    ReplyDelete
  2. ccmApril 20, 2013 at 9:06 AM

    Ridwan, where would you advise me to purchase the dulce due leche and the biscoff spread? This looks like something I would like to try! Cathy M

    ReplyDelete
  3. Angie's RecipesApril 20, 2013 at 9:16 AM

    What an indulgence! White chocolate is my husband's favourite. I am sure he will love this.

    ReplyDelete
  4. RiceandcoconutApril 20, 2013 at 9:36 AM

    Cathy, Thanks for comment :) i let you know on FB where you can find these ingredients :)

    ReplyDelete
  5. Nava KApril 20, 2013 at 10:30 AM

    You certainly bake so good these days and I have been seeing the great improvements.

    I like the glaze and its so heavenly when topped on the cake.

    ReplyDelete
  6. Liz That Skinny Chick Can BakeApril 20, 2013 at 1:41 PM

    A yummy cake! The icing sounds fantastic!

    ReplyDelete
  7. Rafeeda ARApril 21, 2013 at 12:48 AM

    this looks really very good...

    ReplyDelete
  8. Kitchen SimmerApril 21, 2013 at 7:32 AM

    Looks like a tasty cake and the glaze look delicious!

    ReplyDelete
  9. AnonymousApril 21, 2013 at 2:40 PM

    what a drolling looks caramel topping..
    lucky you not invite me to enjoy the cake since i won;t share that for sure,,hehehe

    ReplyDelete
  10. Choc Chip Uru @ Go Bake YourselfApril 21, 2013 at 6:28 PM

    This glaze with your cake is utterly delish :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  11. Gerry @Foodness GraciousApril 24, 2013 at 9:12 PM

    Ohh yeah, cut me a slice right now!! and then another :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil...
4 comments
Read more

Coconut pandan Muffins

Ingredients : yield 16-18 muffins - 2 stick unsalted butter softened - 1 cup sugar - 4 eggs - 1+1/2 cup self rising flour - 1+ 1/2 cup unsweetened shredded coconut - 1/2 tsp pandan paste  Preparation : Preheat oven on 350 degree F beat butter and sugar until fluffy add egg one at a time add flour,coconut and pandan paste,just beat until all ingredients combine scoop in to muffin's cup,make about 18 -20 muffins ready to bake into the oven about 25 minutes or until insert tootpick come clean Add caption E N J O Y ,,,,
11 comments
Read more