Ultimate White Chocolate Passionfruit Mudcake

Kristie.NZ's Note:

This mudcake is absolutely divine - a gooey and decadent dessert which has been served many times and always to rave reviews - and often a request for the recipe! The passion fruit adds a different dimension to the cake which enhances the flavour without taking away from the white chocolate taste. I hope you enjoy it as much as I do!

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 12

Cake

• 250 g butter , chopped
• 250 g white chocolate
• 150 ml water
• 1 cup caster sugar (if using fresh passionfruit, use 1 1/4 cups sugar)
• 50 ml tasti passion fruit in syrup (or 50ml fresh passionfruit)
• 1 ¾ cups plain flour
• 1 cup self raising flour
• 2 eggs , lightly beaten
• ½ cup sweetened condensed milk

Ganache

• 100 ml full fat cream
• 250 g white chocolate
• 130 ml 'tasti' passion fruit in sweetened syrup. fresh can also be used here however if it ends up too tart icing sugar

Directions:

1. Cake:.
2. Preheat oven to 150 °.
3. Place first four ingredients in a saucepan over a low heat and stir until all ingredients are melted and combined. Take off heat and leave to cool for 10 minutes.
4. Sift both flours together and add to cooled chocolate mixture, beat gently.
5. Stir in eggs, sweetened condensed milk and passonfruit syrup.
6. Pour the mixture into a deep round dish (20-22cm is ideal) and cook for 1 hourish - cooking times can vary greatly between ovens so keep checking with a toothpick.
7. Leave to cool completely before turning out.
8. Poke holes in cake with a skewer/toothpick and pour over 50ml of passionfruit through a sieve, leave to sit for an hour or so.
9. Ice with ganache (see below).
10. Ganache:.
11. Using a double boiler system (a glass bowl sitting in a pot with 2 inches or so of water on a low heat works just as well) pour cream into the bowl and heat on a low temperature for 5 minutes.
12. While waiting for cream to heat, grate chocolate as this speeds up the melting process once in the cream.
13. Once cream is heated add grated chocolate and stir until melted and slightly thickened.
14. Take off heat - add passionfruit/syrup. Leave to cool for 15 mins (at least) before putting on cake. I find that once it fully cools it goes thick very quickly so it is best to work quickly once you see this happening. To speed up the process you could put it in the fridge but I find this sometimes takes the glossy look away from the ganache.
15. Enjoy!