The Ultimate White Chocolate Mud Cake
Ready In: 3 hrs
Serves: 10
Ingredients
- 250 g butter
- 200 g white chocolate
- 200 ml water
- 1 1⁄2 cups caster sugar
- 1 3⁄4 cups plain flour
- 1 cup self-rising flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 125 ml cream
- 300 g white chocolate, chopped coarsely
Raspberry Sauce
- 4 cups raspberries
- 1⁄2 cup water
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
Directions
- Preheat ovem to 175°C
- Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
- Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
- Pour into a greased and base lined 20cm round spring-form cake tin.
- Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
- Cool cake until it is ready to be iced. While doing this make the icing and sauce.
- ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
- Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
- Place cake on a serving plate and spread with white chocolate icing.
- RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
- Add sugar and cornstarch.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer 2 minutes.
- Push through a strainer & Cool down.
- Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
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