Why You’ll Love This Recipe

I adore this cake because it combines the smooth sweetness of white chocolate with the crunch and tartness of pistachios and cranberries. The truffles add a fun and elegant touch, and the cake’s texture is moist and dense—just like a perfect mud cake should be. It’s also great for entertaining since it serves a crowd and can be made ahead of time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200g butter, chopped
180g white chocolate, chopped
1 cup caster sugar
3/4 cup milk
1 cup plain flour
3/4 cup self-raising flour
2 eggs, lightly beaten
Icing snowflakes, to decorate (optional)

White truffles
300g white chocolate, chopped
2 tbsp thickened cream
1/4 cup finely chopped pistachio kernels
1/4 cup finely chopped dried cranberries
1 cup shredded coconut, roughly chopped

White chocolate ganache
2 x 180g blocks white chocolate, chopped
2/3 cup thickened cream
1/4 cup finely chopped pistachio kernels
1/4 cup finely chopped dried cranberries

Directions

Step 1
I preheat my oven to 180C (160C fan-forced) and grease a 7cm-deep, 20cm round cake pan. I line the base and sides with two layers of baking paper to ensure the cake doesn’t stick.

Step 2
In a large saucepan over low heat, I melt the butter, white chocolate, sugar, and milk, stirring until smooth. After letting it cool for about 15 minutes, I stir in both flours and the eggs until well combined. I pour the mixture into the prepared pan and bake for about 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. I let it stand in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 3
To make the white truffles, I place 120g of the chocolate and cream in a microwave-safe bowl and heat on HIGH for 1 minute, stirring halfway through until smooth. I stir in the pistachios and cranberries, then refrigerate for 3 hours until firm. I melt the remaining chocolate, then roll teaspoons of the chilled mixture into balls. Using a fork, I dip each truffle into the melted chocolate, let the excess drip off, coat them in coconut, and refrigerate for 30 minutes until firm.

Step 4
For the white chocolate ganache, I combine the chocolate and cream in a microwave-safe bowl, heating for 1–2 minutes, stirring every 30 seconds until smooth. I transfer half a cup of the ganache into another bowl and stir in the pistachios and cranberries. I let both sit for about 10–15 minutes until thick enough to spread.

Step 5
I cut the cooled cake in half horizontally and place the base on a serving plate. I spread the pistachio ganache over the bottom layer, leaving a small border, then top it with the remaining cake. I spread the plain ganache over the top and sides, then decorate with the truffles and optional icing snowflakes. I let it set for about 15 minutes before serving.

Servings and Timing

This cake serves 20 people, making it perfect for large gatherings or celebrations. It takes around 1 hour and 10 minutes to prepare and 1 hour and 20 minutes to bake, with additional cooling and decorating time bringing the total to about 3 hours.

Variations

I sometimes like to swap the pistachios for almonds or macadamias for a different nutty flavor. For a pop of color, I’ve added chopped dried apricots or cherries instead of cranberries. If I’m serving this outside of the holidays, I skip the snowflakes and just top it with the truffles and a sprinkle of coconut for a beautiful year-round dessert.

Storage/Reheating

I store the cake in an airtight container in a cool, dry place for up to 3 days or refrigerate it for up to 5 days. To serve it slightly warm, I bring it to room temperature or microwave individual slices for about 10 seconds. The truffles can also be stored separately in the fridge for up to a week.

FAQs

How far in advance can I make this cake?

I like to make it a day or two ahead since the flavors develop beautifully and the texture stays moist.

Can I freeze the cake?

Yes, I can freeze the undecorated cake for up to 2 months. I wrap it tightly in plastic and foil, then thaw it at room temperature before decorating.

Do I have to use pistachios?

Not at all—I can use almonds, hazelnuts, or macadamias instead.

What’s the best way to melt white chocolate?

I prefer using a microwave in short bursts, stirring every 30 seconds, to avoid burning it.

Can I make this gluten-free?

Yes, I replace the plain and self-raising flours with a gluten-free flour blend.

How do I prevent the cake from sinking in the middle?

I make sure the ingredients are at room temperature and avoid overmixing the batter.

Can I use dark or milk chocolate instead?

I can, but it will change the flavor profile completely—it becomes more of a traditional mud cake.

What type of cream should I use?

Thickened cream works best because it helps the ganache and truffles set properly.

How long do the truffles last?

The truffles last up to a week in an airtight container in the fridge.

How do I serve this for a special occasion?

I like to serve it on a cake stand with extra truffles around the base and a dusting of coconut for a beautiful presentation.

Conclusion

This White Truffle Mud Cake is a decadent dessert that combines elegance, flavor, and texture in every bite. I love how the creamy white chocolate contrasts with the crunchy pistachios and tart cranberries, making it a centerpiece-worthy treat for any occasion. Whether I’m serving it at a dinner party or gifting it to someone special, it always leaves a lasting impression.