White Chocolate Mud Cake
This is a win every time kind of recipe. It’s super moist, an absolute crowd pleaser and can be used for everyday sharing or for the special occasions like a birthday or wedding cake. It makes a large cake and you can divide the mix into smaller pans, cook and then freeze for another treat later on.
INGREDIENTS:
250 g Butter, chopped
200 g White Chocolate, chopped
495 g Caster Sugar
375 ml Water, warmed.
300 g Plain Flour
100 g SR Flour
3 Eggs, lightly beaten and at room temperature
1 Tsp vanilla extract
1 cup of Raspberries, coated in flour (if you want to have a white chocolate mud cake instead).
METHOD:
Preheat oven to 140 - 150 degrees C fan forced.
1. Melt and mix butter, white chocolate, caster sugar and warm water together. When it is smooth and the sugar has dissolved, set aside to cool a little.
2. Sift both the plain and SR flour into a bowl and mix well. Divide into thirds and add into the wet mixture a third at a time, using a whisk to stir well, until the mixture is smooth and thick.
4. In a jug, add the eggs and vanilla extract, whisking to combine.
5. Carefully whisk as you pour the egg mix into the batter and stir well.
6. Pour into a lined 24cm tin, or smaller tins, depending on what you want to do with it.
7. Cook SLOWLY (this is what keeps it moist) for at least 1 hour, usually longer. Mine can take 1.5 to 2 hours depending on the temperature of the eggs and the oven temperature. After 1 hour, time for 10 - 15 minute intervals, using a cake tester to check. When the tester comes out nice and clean, remove from the oven and allow to cool completely. I even put it in the fridge after this so that it will turn out of the tin without tearing or breaking.
Enjoy! xo