This recipe is brought to you by Farah Shazwani Hasran, Souka Bakeshop
The talented Farah fell in love with baking as a child, imbibing the smells, sights and sounds of cakes rising and cookies being moulded through her mother, a talented home baker.
“I learnt how to bake through my mum, who did it as a hobby. She started baking when I was small, and sometimes she would sell her baked goods to friends and neighbours,” she says.
In 2015, Farah set up a cute little cafe called Souka Bakeshop in SS15, Subang. The eatery specialises in classic cakes, like red velvet (a best-seller) as well as chocolate cakes, carrot cakes and other confections. All Farah’s creations are rich and hedonistic, the sort of desserts you’d be happy to stuff your face with on a daily basis, if you could.
For those looking to make a sweet, comforting treat for their loved ones, Farah has just the thing: a white chocolate raspberry mud cake.
“Typically people would go for chocolate when it comes to gifting, but I think white chocolate is nice because some people might not like dark chocolate. And the raspberries give it a bit of fruitiness, and the colour is nice – it pops. So when you slice it up, you can see bits of raspberries in the cake,” she says.
The cake is delightful – soft and dense, like a mudcake should be, with an underlying sweetness from the white chocolate. These rich flavours are countenanced by the addition of the raspberries, which offer fruity, tart notes.
“It’s a more sophisticated recipe, so I guess it would definitely wow a partner,” says Farah.
This excerpt is extracted from the article ‘Malaysian baker shares dessert designed to wow loved ones‘ originally published on Star Lifestyle (previously known as Star2)
- For the mudcake:
- 125g unsalted butter
- 125g good quality white chocolate
- 3/4 cups castor sugar
- 1 tsp vanilla essence
- 100ml water, room temperature
- 1 1/3 cups cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sour cream
- 1 grade A egg
- 100g fresh raspberries
- For the icing:
- 125g unsalted butter
- 1/2 cup icing sugar
- 1/2 tsp vanilla essence
- 1 tbsp raspberry jam
- few drops of pink colouring
- 100g white chocolate
- 1 tsp vegetable oil
- heart shaped sprinkles
- white, gold & pink pearls
- Pre-heat oven to 150ºC. Line two 6 inch-pans with parchment paper and butter the bottom and sides of the pan.
- Melt butter, chocolate, sugar, vanilla and water until all melted and combined. Let mixture cool slightly.
- In another bowl, sift flour, baking powder and salt. Whisk in the cooled chocolate mixture. Add sour cream and egg. Whisk quickly until all combined.
- Pour cake batter evenly into the pans. Drop 15 fresh raspberries into each pan and keep the rest for decoration. Bake for 40 to 45 minutes or until a toothpick comes out clean. Let cool completely and unmould cakes from pans.
- Meanwhile, beat butter and icing sugar on high speed until fluffy and creamy. Add vanilla and raspberry jam, and beat until combined. Put one or two drops of pink colouring to tint the buttercream and beat again. Put aside.
- Melt white chocolate and oil in microwave for 1 minute. Set aside 3 tablespoons of melted chocolate.
- Use a spoon or a piping bag to spread the rest of the melted chocolate into heart shapes on a parchment paper. Put sprinkles and pearls over the chocolate hearts and let it harden in the chiller.
- Spread buttercream on one cake and then place the other cake on top. Use the remainder of the buttercream to spread evenly over both cakes, covering entirely. Garnish with raspberries and arrange chocolate hearts in between the raspberries. Sprinkle more pearls and drizzle melted chocolate on top of the cake.