I love this recipe because it delivers a deep white chocolate flavor without being overly sweet. The low baking temperature creates that classic mud cake texture I’m always after, and the ganache adds a creamy finish that feels special without being fussy. I also like that it can be made ahead, which makes entertaining much easier.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
200g butter, cubed 250g white chocolate, chopped 200ml boiling water 1 cup caster sugar 1 teaspoon vanilla essence 2 eggs, whisked 2 cups plain flour 1 tsp baking powder 1 tsp baking soda ½ cup cream 250g white chocolate
Directions
I begin by preheating the oven to 150°C fan bake and lining an 18cm x 28cm rectangular cake tin with baking paper.
In a large heatproof glass bowl, I place the butter, white chocolate, and boiling water. I cover the bowl and microwave on high for about 90 seconds until the mixture is almost melted. I let it sit for a few minutes, then gently whisk until everything is smooth and fully combined.
I whisk in the caster sugar and vanilla essence, followed by the eggs, mixing until smooth. I sift in the plain flour, baking powder, and baking soda, then fold everything together until just combined.
I pour the batter into the prepared tin and bake for about 60 minutes, until a skewer inserted into the center comes out clean. Once baked, I let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
To make the white chocolate ganache, I heat the cream in a glass bowl in the microwave for about 40 seconds. I add the white chocolate and stir slowly until it melts into the cream and becomes smooth. I allow the ganache to cool slightly before spreading it evenly over the cooled cake.
I sometimes add a handful of raspberries or strawberries on top of the ganache for contrast and freshness. When I want extra richness, I sprinkle white chocolate shavings over the ganache once it sets. I also like serving this cake with whipped cream or fresh berries on the side.
Storage/Reheating
I store this cake in an airtight container at room temperature or in the refrigerator for up to 5 days. I find that the texture becomes even fudgier as it sits. If refrigerated, I let the cake come to room temperature before serving so the ganache softens nicely.
FAQs
Can I make this cake ahead of time?
I often make it several days in advance, and I find it actually tastes better as it rests.
Why is the oven temperature so low?
The low temperature helps create the dense, fudgy texture that defines a mud cake.
Can I freeze this cake?
I freeze the cake without the ganache, then add the topping after thawing for best results.
How do I know when the cake is done?
I check with a skewer, and when it comes out clean, the cake is ready.
Can I use a different tin size?
I can use a different tin, but I adjust the baking time accordingly.
Is this cake very sweet?
I find it rich but balanced, especially when paired with berries or cream.
Can I use vanilla extract instead of essence?
I use either, depending on what I have available.
Why does the cake get fudgier over time?
The moisture settles into the crumb as it rests, making the texture denser and richer.
Can I make the ganache ahead of time?
I can prepare it a day ahead, but I prefer spreading it closer to serving.
Should the ganache be runny or thick?
I let it cool slightly so it’s spreadable but not runny.
Conclusion
This White Chocolate Mud Cake is one of my favorite indulgent bakes because it’s rich, reliable, and improves with time. I love how the soft, fudgy cake pairs with the creamy white chocolate ganache for a dessert that feels both comforting and special. It’s a recipe I return to whenever I want a guaranteed crowd-pleaser.
