John White chocolate and raspberries are a fabulous combination for a range of treats such as friands and scones. They are also sensational in cakes and particularly mud cakes such as this one.
A dense moist white chocolate mud cake with raspberries swirled through before baking. Iced with a white chocolate ganache, topped with raspberries and garnished with chopped roasted peanuts. A great cake for any occasion.
This cake is great when served straight after it has been iced. It is also good to cool in the refrigerator to let the icing firm and the cake to also firm up as well before serving.
| Prep Time | 40 minutes |
| Cook Time | 80 minutes |
| Servings |
slices
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Ingredients
- 250 g Butter softened
- 125 g White Chocolate chopped
- 1 1/3 cups Caster Sugar
- 3/4 cup Milk
- 1 1/3 cups Plain Flour sifted
- 1 cup Self-Raising Flour sifted
- 3 Eggs whisked
- 300 g Raspberries I use frozen raspberries
- roasted peanuts chopped to garnish
White Chocolate Ganache
- 230 g White Chocolate chopped
- 1/2 cup Thickened Cream
Ingredients
White Chocolate Ganache
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Instructions
- Pre-heat a fan forced oven to 160°C (320°F).
- Grease and line with baking paper, a 20cm round springform baking pan.
- In a heat-proof bowl, add butter, white chocolate, caster sugar & milk and melt over low heat. Stir until fully combined. Remove from heat and set aside for 15 minutes to cool.
- In a separate large mixing bowl add plain flour & self-raising flour and stir to mix..
- Add warm butter & chocolate mixture and egg. Using a spoon or spatula, stir to mix through and fully combine.
- Add 250g Frozen raspberry (reserve 50g) and stir to mix through. Note: Use raspberries straight out of freezer to minimise any raspberry bleeding into the cake mixture.
- Place into oven and cook for about 80 minutes or so, or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven and cool in baking pan for about 10 minutes before turning out onto a wire rack to cool completely.
White Chocolate Ganache
- In a small heatproof bowl add cream & white chocolate. Melt and stir until fully combined and smooth.
- Place in refrigerator for about 60 minutes until chilled and thickened.
- Remove from refrigerator and beat using an electric mixer until soft and creamy.
- Spread ganache over top and side of the cake.
- Top with remaining raspberries and sprinkle with chopped peanuts.
Love the combination of white chocolate and raspberries, this is a stunning looking mud cake
Thanks Albert, the red raspberry perfectly offsets the white chocolate icing. It’s a great looking cake to impress your friends when you have them at your home.
This cake looks so pretty and so yummy!!
Thanks Bethany, it tastes great too!
If you wanted to make multiple cakes and stack them, would you use a buttercream in between them? Cake looks amazing, looking forward to making it.
Hi Brie, I hope you like the cake and yes using buttercream between stacks is a good option – good luck.
Love love love this cake. I always request my neighbour for this cake at dinner parties. I finally asked her for the recipe. She only uses 1 cup of sugar, so she tells me. Going to make it soon.
That’s really nice feedback. So glad you like it.