The Ultimate White Chocolate Mud Cake

READY IN: 3hrs




  • 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.