This is a pleasant change from chocolate mud cake. It is very easy to make, providing you choose a good quality white chocolate that will melt easily! The original recipe came from an Australian Women’s Weekly cookbook with slight modifications.
Hints & Tips
- I have tried a few white chocolate brands and have had mixed results when melting. Suggest you seek out a specialist shop that sells a good quality white chocolate that can be used for cooking.
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
Mud Cake
- 1/2 cup Thickened Cream
- 2 Eggs, Lightly Beaten
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Self-Raising Flour
- 1 1/2 cups Plain Flour
- 3/4 cup Milk
- 1 1/2 cups Caster Sugar
- 180 grams White Eating Chocolate, Coarsely Chopped
- 250 grams Butter, Chopped
- 360 grams White Eating Chocolate, Finely Chopped
White Chocolate Ganache
Instructions
Cake
- Preheat oven to 170 degrees Celsius.
- Grease and line a 20cm cake pan with baking paper.
- Combine butter, chocolate, sugar and milk in a medium saucepan. Stir over low heat until melted.
- Transfer mixture to a large bowl and cool for 15 minutes.
- Stir in flours, extract and egg and mix well.
- Pour cake mixture into pan and bake for 1 hour 40 minutes.
- Cool cake in the pan.
White Chocolate Ganache
- Bring cream to a boil in a small saucepan.
- Pour over chocolate in a medium bowl and stir until chocolate melts.
- Cover and refrigerate, stirring occasionally for 30 minutes or until spreadable.
- Turn cake onto a serving plate, top-side up. Spread ganache all over the cake. Cool for 30 minutes before serving.
Leave a Reply