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White Chocolate Mud cake


250g butter, chopped
180g white eating chocolate, chopped (I used my food processor)
1 1/2 cups caster sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self raising flour
1/2 tsp vanilla extract
2 eggs, lightly beaten

White Chocolate Ganache Topping

1/2 cup thickened cream
360 g white eating chocolate, chopped (I used my food processor)

Method for making ganache:

Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with wooden spoon until smooth. Remove bowl from heat. Cover bowl; refrigerate, stirring occasionally, about 30mins or until ganache is of a spreadable consistency.

Method for mud cake

1 Preheat oven to 160 deg. C. Grease deep 20cm round cake pan; line base and side with baking paper.

2 Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat until melted. Transfer mixture to large bowl; cool 15mins.

3  Stir in sifted flours, extract and egg; pour into prepared pan. Bake, uncovered, for about 1hr 40mins; cool in cake pan.

4 Meanwhile, make white chocolate ganache and chocolate curls.

5 Turn cake onto serving plate top side up. Spread ganache all over cake; top with chocolate curls.

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