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White Chocolate Mud Cake Recipe

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4.1 from 9 reviews

This decadent White Chocolate Mud Cake combines rich white chocolate and buttery flavors to create a moist, dense cake perfect for special occasions. Topped with a smooth white chocolate ganache, this recipe is a delightful treat for white chocolate lovers, easy to prepare with simple ingredients and straightforward steps.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 18cm x 28cm cake (approximately 8 servings)

Ingredients

Cake

  • 200g butter, cubed
  • 250g white chocolate, chopped
  • 200ml boiling water
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs, whisked
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Ganache

  • ½ cup cream
  • 250g white chocolate

Instructions

  1. Preheat and prepare pan: Preheat your oven to 150°C fan bake and line a 18cm x 28cm rectangular cake tin with baking paper to prevent sticking.
  2. Melt butter and chocolate: Combine the cubed butter, chopped white chocolate, and boiling water in a large glass bowl. Cover and microwave on high for 90 seconds, then let it sit for a few minutes to allow everything to melt. Gently whisk until the mixture is smooth and lump-free.
  3. Add sugar, vanilla, and eggs: Whisk in the caster sugar and vanilla essence until well combined. Then add in the whisked eggs and continue whisking thoroughly.
  4. Incorporate dry ingredients: Sift the plain flour, baking powder, and baking soda into the wet mixture. Fold these ingredients together gently but thoroughly until fully combined without overmixing the batter.
  5. Bake the cake: Pour the batter into the prepared cake tin and bake for 60 minutes. Check doneness by inserting a cake skewer; it should come out clean. Let the cake cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
  6. Prepare ganache: Heat the cream in a glass bowl in the microwave for 40 seconds. Add the 250g white chocolate and gently stir until the chocolate completely melts and combines with the cream into a glossy ganache.
  7. Assemble and finish: Allow the ganache to cool slightly until spreadable, then carefully spread it evenly over the cooled cake for a rich and creamy topping.

Notes

  • Ensure the boiling water is very hot to help melt the butter and chocolate mixture effectively.
  • The cake tin size affects baking; use the recommended 18cm x 28cm tin for best results.
  • Do not overmix the batter after adding flour to avoid a dense texture.
  • Allow the cake to cool completely before icing to prevent ganache from melting and sliding off.
  • Store the cake covered at room temperature or in a refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Find it online: https://recipesvibe.com/white-chocolate-mud-cake-recipe/