Name: White chocolate mud cake
Prep time: 35 min
Cook time: 110 min
Total time: 145 min
Yield: 12
Ingredients: 250 gram unsalted butter, chopped; 1 1/3 cup caster sugar; 3/4 cup sour cream; 500 gram white chocolate; 3 eggs, lightly beaten; 1 1/4 cup plain flour; 3/4 cup self-raising flour; 3/4 cup cream; 200 gram dark chocolate; 2 tablespoon silver cachous; 2 tablespoon cocoa powder

White chocolate mud cake

The perfect cake for any special occasion. Topped with raspberries, this indulgent white chocolate mud cake is so incredibly moist and rich that it melts in your mouth.

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Serves 12

Prep

35M

Cook

1H 50M

Total

2H 25M

Ingredients

250 gram unsalted butter, chopped

1 1/3 cup caster sugar

3/4 cup sour cream

500 gram white chocolate

3 eggs, lightly beaten

1 1/4 cup plain flour

3/4 cup self-raising flour

3/4 cup cream

200 gram dark chocolate

2 tablespoon silver cachous

2 tablespoon cocoa powder

Method

1.Preheat oven to 150°C/180°C fan forced. Grease and line base and sides of a deep 20cm (base measurement) square cake pan with 2 layers of baking paper, extending paper 5cm above rim.

2.Combine butter, sugar, sour cream and 150g white chocolate in a medium saucepan over low heat. Cook and stir for 4-5 minutes or until smooth. Remove from heat. Transfer to a large heatproof bowl; cool for 15 minutes.

3.Stir egg and sifted flours into chocolate mixture. Spoon mixture into prepared pan; smooth surface. Bake for 1 hour 40 minutes or until a skewer inserted at centre comes out clean. Cover pan tightly with foil. Cool cake overnight.

4.Combine remaining white chocolate and 1/2 cup cream in a small saucepan over low heat. Cook and stir for 2-3 minutes or until smooth. Transfer mixture to a heatproof medium bowl. Cover with plastic food wrap; chill for 3 hours or until firm. Repeat process using dark chocolate and remaining cream.

5.Reserve two-thirds of the white chocolate mixture to spread on cake. Roll rounded teaspoons of remaining white chocolate mixture into balls to make 10 truffles. Place on a plate. Cover with plastic food wrap; chill for 30 minutes. Repeat process using dark chocolate mixture.

6.Using an electric mixer, beat reserved white chocolate mixture in a small bowl for 30 seconds or until light and fluffy. Spread over top and sides of cake. Sprinkle tops of white chocolate truffles with cachous. Roll dark chocolate truffles in sifted cocoa powder; shake off excess. Arrange truffles on top of cake.

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