White Chocolate Mud Cake
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White Chocolate Mud Cake
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| Servings | Prep Time |
| 10slices | 45minutes |
| Cook Time |
| 2hours |
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Ingredients
Cake
- 250g Butterchopped
- 180g White Chocolateuse premium white chocolate, chopped
- 1cup Milk
- 1 3/4cups Caster Sugar
- 2tsp Vanilla Essence
- 2 EggsWhisked
- 1 3/4cups Plain Floursifted
- 1/2cup Self-Raising Floursifted
- 2 Violet Crumble Chocolate Bars50g bars, chopped
White Chocolate Ganache Filling
- 200g White Chocolatechopped
- 1/2cup Thickened Cream
White Chocolate Ganache for Top of Cake
- 200g White Chocolatechopped
- 1/2cup Thickened Cream
Instructions
- Grease & line the bottom and sides of a 20cm Springform round baking tin with baking paper
- Place butter, white chocolate, milk, sugar and vanilla essence in a saucepan on medium heat. Cook while stirring for about 5 minutes or until all ingredients have melted and combined into a smooth mixture. Set aside to cool for 25 minutes.
- Preheat oven to 140°C (fan forced)
- Sift both flours into a large bowl.
- Add chocolate mixture from the saucepan and eggs into the bowl with the flour.
- Stir with a wooden spoon until well combined.
- Fold 1/2 of violet crumble pieces into the mixture. Set aside the other half for the top of the cake.
- Pour mixture into baking tin and cook in oven for approx 1 hour 45 minutes to 2 hours. Cook until a skewer inserted into the centre of the cake has moist crumbs clinging.
- Cool in pan for 15 minutes before turning out on a wire rack to finish cooling
- Cut cake in half with a serrated knife and spread the ganache filling over the base.
- Place second half of cake bake on top and spread the remaining ganache over the top of the cake.
- Place in refrigerator to set
- Place remaining violet crumble pieces onto the ganache layer on top of the cake
White Chocolate Ganache Filling
- Combine chocolate and cream in a heatproof bowl and microwave on high for 1 minute. After the first 30 seconds remove from microwave and stir. Put back in microwave for remaining 30 seconds. You should then be able to stir the chocolate until a smooth mixture is achieved.
- Place in refrigerator for at least 1 hour to allow ganache to set and thicken before icing the cake.
- Once set, remove the ganache from the refrigerator and using an electric mixer, beta the ganache until it is light and fluffy
White Chocolate Ganche for Top of Cake
- Follow the same instructions as for the ganache filling.