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Tony’s Chocolonely White Chocolate, Raspberry & Popping Candy Mudcake - Cook & Nelson

Tony’s Chocolonely White Chocolate, Raspberry & Popping Candy Mudcake

Recipe by Rachel Savage from @hellosweetandsavage

This is a delicious mudcake feat. Tony's Chocolonely White Chocolate Raspberry & Popping Candy. You can use your inner creative to theme your cake as desired. 

Serves 14-16


The cake: 

The raspberry swiss meringue buttercream:

  • 100ml egg whites (approx 3 eggs)
  • 200g / 1 cup caster sugar
  • 200g butter
  • Raspberry juice (strain from defrosted raspberries, then simmer over a gentle heat until thickened slightly, then cool. You’ll need about 2-3 Tbsp of this reduced juice for the icing). Alternatively, you can use a couple of teaspoons of dried raspberry powder.
  • The decorating (here are a few fun ideas!):
  • Ice cream wafers, cut into interesting shapes with circle cookie cutters or cut into triangles with a sharp knife. Make a small cut halfway into the centre of each piece and gently slot together to make a 3D creation-- you can also try balancing cut shapes on top of bits of candy
  • Fruit bursts or soft candies, placed in a warm spot (or microwave briefly) to soften, then flattened with a rolling pin and shaped into curves and cones
  • Popping candy
  • Fresh or dried raspberries, or raspberry jam if you wish
  • Brightly coloured candies: jaffas, raspberry licorice balls, fruit sticks etc


To prepare cake:

  1. Preheat oven to 140 ° C fan bake (160 ° C conventional bake). Grease and line a 23cm / 9in cake tin.
  2. In a medium saucepan over gentle heat, melt butter, milk and chocolate. Once all ingredients are combined, remove from heat and set aside. Stir in vanilla.
  3. Measure and sift flour and baking powder into a small bowl.
  4. Place eggs and sugar into a stand mixer bowl (or bowl with an electric mixer) and beat until thick and fluffy.
  5. With mixer running on high speed, slowly dribble melted chocolate mixture into eggs.
  6. Remove bowl from mixer and gently fold through dry ingredients.
  7. Pour into cake tin and bake for 90 minutes.
  8. Remove from oven and cool in tin.

To ice:

  1. Place egg whites and sugar in a heatproof bowl over a saucepan of water (make sure bowl isn’t touching water) and mix together with a whisk.
  2. Heat to 60 ° C (until fluffy and all sugar has dissolved), whisking frequently.
  3. Remove from the heat and scrape egg white mixture into bowl of stand mixer.
  4. 4. Beat for around 7-8 minutes on high speed, until mixture forms stiff peaks and has doubled in size. It should be fluffy and glossy (just like meringue!)
  5. Slowly add butter in small increments, until all butter has combined.
  6. With mixer running, dribble raspberry juice in and beat briefly to ensure it is all mixed in.
  7. Spread icing over top and sides of cake. If icing is a bit runny, place in the fridge for a while until it has hardened (beat icing again before spreading over cake).
  8. Place wafer shapes, candy creations and a sprinkling of popping candy over the cake.
  9. Delicious served as is, or with a dollop of yoghurt or raspberry compote.
  10. Cake will keep well for 3-4 days in an airtight container, if it doesn’t get eaten first!

Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

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