White Chocolate Mud Cake
Servings: 12
A super simple and easy dessert cake recipe using white chocolate. The cake has a thick crusty top and soft tender crumbs.
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Ingredients
- 250 gms Unsalted butter chopped
- 150 gms White cooking chocolate
- 2 cups Caster sugar 440 gm (refer notes for substitute)
- 1 cup Milk 250 ml
- 1.5 cups Plain flour 225 gm
- 1/2 cup Self-raising flour 75 gm (refer notes for substitute)
- 1 tsp Vanilla essence
- 2 Eggs beaten lightly
For White Chocolate Ganache
- 1/2 cup Cream 125 ml
- 300 gms White cooking chocolate chopped
Instructions
- Preheat oven to 160 degree/325 F, 10 minutes before baking.Grease deep 20 cm-round cake pan; line base and side with baking paper.
- For the cake
- Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to a larger bowl. Cool 15 minutes.
- Whisk in flours then essence and egg;
- Pour mixture into prepared pan. Bake for 1 3/4 hours. Cover cake with foil halfway through baking if cake is over browning. Cake will develop a thick sugary crust during baking. Test for firmness by touching with fingers about 5 minutes before the end of baking time. Then test with skewer. Stand cake in pan 10 minutes then turn onto wire rack; turn top -side up to cool.
- For white chocolate ganache
- Bring cream to a boil in small sauce pan; pour over chocolate in small bowl, stir with wooden spoon until chocolate melts. Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
- Place the cooled cake on a serving plate, spread all over with white chocolate ganache.
Notes
You can easily halve the recipe. For half qty, I use a 7 inch baking tin and bake for 35-40 mins.
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
If the top of the cake browns too quickly, cover the tin lossely with aluminium foil and continue baking.
I couldnt find white cooking chocolate, so I used Lindt classic white chocolate for this. For me, the cake is usually done in 1 hour 30 mins or so, hence please check the baking time of your cake accordingly. The plain cake can be kept at room temperature in air tight container for up to 1 week. The iced cake will keep for up to one week in an air tight container in the refrigerator.
You can also bake this as cupcakes.
