White Chocolate and Berry Mud Cake

Serves 12, Prep 25 mins, Cook 2 hours

300g unsalted butter, chopped 1 cup water 300g white cooking chocolate,

chopped 1½ cups caster sugar 2 cups plain flour 2/ cup self-raising flour

3 3 eggs, lightly beaten 1 tsp vanilla extract ½ cup frozen raspberries ½ cup frozen blueberries Fresh raspberries and white

chocolate curls, to decorate

MASCARPONE CREAM

300ml tub thickened cream 2 tblsps icing sugar mixture 250g tub mascarpone

1 Grease a 24cm round cake pan. Line base and side with baking paper, extending paper 3cm above pan edge. 2 Combine butter and water in a large saucepan. Stir over a low heat until butter is melted and mixture is hot. Remove from heat. Add chocolate. Stir until melted. Transfer to a large bowl. Cool. 3 Add sugar to chocolate mixture. Stir until combined. Add combined sifted flours. Whisk until smooth. Whisk in eggs and vanilla. Fold in frozen berries. Pour into prepared pan. 4 Cook in a slow oven (150C) for about 2 hours, or until a skewer inserted into the centre comes out clean. (Cover loosely with foil during cooking, if top starts to over-brown.) Remove from oven. Cool completely in pan. 5 To make mascarpone cream, beat cream and sugar in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone. 6 Turn out cake onto a cake stand. Spread mascarpone cream over top and side of cake. Decorate with fresh raspberries and white chocolate curls.

TIP Ensure chocolate mixture is cooled before adding remaining ingredients. Un-iced cake can be made up to one week ahead.