Passionfruit White Chocolate Mudcake
Indulge in our Passionfruit White Chocolate Mudcake – a rich, moist chocolate cake topped with creamy white chocolate ganache and tangy passionfruit pulp. Finished with fresh mint for a pop of colour – it’s a tropical, decadent treat that melts in your mouth.
| INGREDIENTS | WEIGHT |
|---|---|
| REDUCED PASSIONFRUIT PULP | |
| Canned Passionfruit Pulp in Syrup | 0.200kg |
| CAKE | |
| Classic White Blondie Mudcake Mix | 1.000kg |
| Water | 0.480kg |
| Egg | 0.210kg |
| Oil | 0.180kg |
| GANACHE | |
| Thickened Cream | 1.000kg |
| White Chocolate | 3.000kg |
| Passionfruit Pulp to Garnish | As Required |
REDUCED PASSIONFRUIT PULP
STEP 1
Pour canned passionfruit pulp (approx 150g) into a saucepan.
STEP 2
Simmer gently over medium heat, stirring occasionally.
STEP 3
Reduce by approximately 30–40% until slightly thickened.
STEP 4
Remove from heat and allow to cool to room temperature before use.
CAKE
STEP 1
Combine all ingredients in a mixing bowl.
STEP 2
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
STEP 3
Mix for a further 3 minutes on slow speed.
STEP 4
Deposit into paper lined baking tin.
STEP 5
Bake at 175°C until baked through.
STEP 6
Transfer to wire rack to cool.
GANACHE
STEP 1
Heat cream to boiling point.
STEP 2
Remove from heat and add white chocolate.
STEP 3
Mix until smooth.
STEP 4
Decorate as desired.
STEP 5
Drizzle passionfruit pulp over the cake once the ganache has set.
Tips:
Pour hot cream over white chocolate for a smooth, stable ganache.
Allow reduced passionfruit pulp to cool before adding to the cake batter to prevent curdling.
For a pourable ganache, use within 10 minutes; for piping, allow 30 minutes to thicken at room temperature.
Best eaten fresh on day made. Store at refrigerated temperature.
Product Name: Classic White Blondie Mudcake Mix 15kg, Product Code: 102061
A premium cake mix that delivers a moist and dense crumb with a smooth, indulgent sweetness. A perfect base for other flavour additions such as caramel or marble-style mudcakes.
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