Name: White chocolate mud cake
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 12
Ingredients: White chocolate ganache; 3/4 cup (180ml) cream; 540 gram white eating chocolate, chopped finely; 180 gram white eating chocolate, chopped; 350 gram unsalted butter, chopped; 2 2/3 cup (590g) caster sugar; 1 1/2 cup (375ml) milk; 2 cup (300g) plain flour; 2/3 cup (100g) self-raising flour; 1 teaspoon vanilla extract; 3 eggs; fresh roses, for decorating

White chocolate mud cake

If this decadent mud cake doesn't already taunt you visually, the creamy white chocolate ganache melting in your mouth sure will.

Serves 12

Prep

Cook

10M

Total

2H 10M

Ingredients

White chocolate ganache

3/4 cup (180ml) cream

540 gram white eating chocolate, chopped finely

180 gram white eating chocolate, chopped

350 gram unsalted butter, chopped

2 2/3 cup (590g) caster sugar

1 1/2 cup (375ml) milk

2 cup (300g) plain flour

2/3 cup (100g) self-raising flour

1 teaspoon vanilla extract

3 eggs

fresh roses, for decorating

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

2.Combine chocolate, butter, sugar and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.

3.Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about 1 hour 45 minutes. Cool cake in pan.

4.Meanwhile, to make the white chocolate ganache, bring the cream to the boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.

5.Turn cake, top-side up, onto cake stand. Spread white chocolate ganache over top and side of cold cake. Decorate with fresh roses, if desired.

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