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White Truffle Mud Cake

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A luxurious and moist White Truffle Mud Cake layered with silky white chocolate ganache and adorned with pistachio, cranberry, and coconut truffles. Perfect for celebrations, this elegant dessert combines the creamy sweetness of white chocolate with crunchy nuts and tangy dried fruit for an unforgettable treat.

Ingredients

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 (divided)

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

Instructions

  1. Preheat oven to 180°C (160°C fan-forced). Grease a 7cm-deep, 20cm round cake pan and line the base and sides with two layers of baking paper.
  2. In a large saucepan over low heat, melt butter, white chocolate, sugar, and milk, stirring until smooth. Allow to cool for 15 minutes.
  3. Stir in plain flour, self-raising flour, and beaten eggs until well combined. Pour into the prepared pan.
  4. Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
  5. To make white truffles: Place 120g of the white chocolate and cream in a microwave-safe bowl. Heat on HIGH for 1 minute, stirring halfway until smooth. Stir in pistachios and cranberries. Refrigerate for 3 hours or until firm.
  6. Melt the remaining white chocolate. Roll chilled mixture into teaspoon-sized balls. Dip each truffle into melted chocolate, coat with coconut, and refrigerate for 30 minutes or until set.
  7. For ganache: Combine chopped white chocolate and cream in a microwave-safe bowl. Heat for 1–2 minutes, stirring every 30 seconds until smooth. Transfer 1/2 cup to another bowl and stir in pistachios and cranberries. Let both mixtures cool for 10–15 minutes until thickened.
  8. Slice the cooled cake horizontally. Place the bottom layer on a serving plate and spread pistachio ganache over it, leaving a small border. Top with the remaining cake layer.
  9. Spread the plain ganache over the top and sides of the cake. Decorate with white truffles and optional icing snowflakes.
  10. Allow the cake to set for 15 minutes before serving.

Notes

For a nut-free version, omit pistachios and replace with additional cranberries or white chocolate chips.

Almonds, hazelnuts, or macadamias can replace pistachios for variety.

Dried apricots or cherries can be used instead of cranberries.

Store the cake in an airtight container for up to 3 days at room temperature or 5 days refrigerated.

The undecorated cake can be frozen for up to 2 months.

Nutrition

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