AWW Top Ten Cakes, cake #2 and it's a chocolate cake that I can eat. I know white chocolate may be anathema to dark chocolate lovers, but beggars can't be choosers and there is a dark chocolate mud cake to come.
This is an easy melt and mix cake with a white chocolate ganche topping. It is a dense cake and takes quite a long time to cook.
White Chocolate Mud Cake serves 12- 180g good white chocolate
- 350g butter, cubed
- 2 2/3 cups caster sugar
- 1 1/2 cups milk
- 2 cups plain flour
- 2/3 cup self raising flour
- 1 tspn vanilla extract
- 3 eggs
- 1/3 cup cream
- 200g extra white chocolate
Preheat oven to 160*C (140 fan forced) and grease and line a 22 cm round tin.
Put the chocolate, butter, sugar and milk in a saucepan and melt over a low heat, stirring. Don't let it boil. I removed it before all the chocolate was melted and just stirred it until it was smooth. Cool for about 15 minutes.
Add the eggs and vanilla and then the flours and whisk till smooth. Pour into the tin and then bake for 1 hour and 45 minutes.
Cool the cake in the tin.
To make the ganache, heat the cream till it is almost boiling and then pour over the chocolate. I stood the bowl in some hot water and left it for a few minutes. Then stir till it is smooth. The ganache must then rest, either at room temperature in Winter or in the fridge or a cool place if it is a warm day, for about 30 minutes. Stir regularly, and it is ready when it is thick. Pour onto the top of the cake and then spread out to the edges.
The recipe actually calls for 540g of chocolate and 3/4 cup of cream, and this will be enough to cover the top and sides of the cake.
