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White Chocolate Mud Cake

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A rich, dense white chocolate mud cake with a fudgy crumb and a smooth white chocolate ganache that melts into every bite and improves with time.

Ingredients

200 g butter, cubed

250 g white chocolate, chopped (for cake)

200 ml boiling water

1 cup caster sugar

1 tsp vanilla essence

2 eggs, whisked

2 cups plain flour

1 tsp baking powder

1 tsp baking soda

1/2 cup cream

250 g white chocolate (for ganache)

Instructions

  1. Preheat oven to 150°C fan bake. Line an 18 × 28 cm rectangular cake tin with baking paper.
  2. Place butter, white chocolate, and boiling water in a large heatproof bowl. Cover and microwave on high for about 90 seconds until almost melted.
  3. Let stand for a few minutes, then whisk gently until smooth.
  4. Whisk in caster sugar and vanilla, followed by the eggs, mixing until combined.
  5. Sift in flour, baking powder, and baking soda. Fold gently until just combined.
  6. Pour batter into the prepared tin and smooth the top.
  7. Bake for about 60 minutes, or until a skewer inserted in the center comes out clean.
  8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the ganache, heat cream in a microwave-safe bowl for about 40 seconds.
  10. Add white chocolate and stir slowly until melted and smooth.
  11. Allow ganache to cool slightly, then spread evenly over the cooled cake.

Notes

The cake becomes fudgier and more flavorful after resting for a day or two.

Let refrigerated cake come to room temperature before serving.

Ganache should be spreadable, not hot or runny.

Serve with berries or whipped cream to balance the richness.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-chocolate-mud-cake/