White Chocolate & Raspberry Mud Cake
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White Chocolate & Raspberry Mud Cake
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| Servings | Prep Time |
| 10slices | 40minutes |
| Cook Time |
| 80minutes |
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Ingredients
- 250g Buttersoftened
- 125g White Chocolatechopped
- 1 1/3cups Caster Sugar
- 3/4cup Milk
- 1 1/3cups Plain Floursifted
- 1cup Self-Raising Floursifted
- 3 Eggswhisked
- 300g RaspberriesI use frozen raspberries
- roasted peanutschopped to garnish
White Chocolate Ganache
- 230g White Chocolatechopped
- 1/2cup Thickened Cream
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.