Name: White chocolate mud cake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 12
Ingredients: 200 gram butter, chopped; 300 gram white cooking chocolate, chopped, plus 200 g extra; 1 cup milk; 3/4 cup caster sugar; 2 teaspoon vanilla essence; 2 eggs, at room temperature; 2/3 cup self-raising flour; 1 cup plain flour; 1/2 cup sour cream, at room temperature; 125 gram frozen raspberries

White chocolate mud cake

This decadent white chocolate mud cake recipe is extremely moist and rich - it almost melts in your mouth. Topped with raspberries this cake would be perfect for any special occasion.

Serves 12

Prep

20M

Cook

1H 20M

Total

1H 40M

Skip to Recipe

Ingredients

200 gram butter, chopped

300 gram white cooking chocolate, chopped, plus 200 g extra

1 cup milk

3/4 cup caster sugar

2 teaspoon vanilla essence

2 eggs, at room temperature

2/3 cup self-raising flour

1 cup plain flour

1/2 cup sour cream, at room temperature

125 gram frozen raspberries

Method

1.Preheat oven to 160°C/140°C fan forced. Grease and line base and side of a 20cm (base diameter) round cake pan with baking paper.

2.Combine butter, chocolate, milk, sugar and essence in a saucepan over low heat. Stir until chocolate is melted and smooth. Stand for 15 minutes. Whisk eggs into chocolate mixture. Sift combined flours over chocolate mixture; whisk to combine. Pour into prepared pan; level surface.

3.Bake for 1 hour 15 minutes or until a skewer inserted at centre comes out clean. Cool in pan.

4.Place extra chocolate in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until melted and smooth. Remove bowl from heat. Stir in sour cream. Stand for 1 hour or until thickened. Spread mixture over top of cooled cake. Serve topped with raspberries.

Melt chocolate in the microwave on High (100%) in 30-second bursts, stirring, until melted and smooth.
Note

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