White chocolate mud cake

This decadent mud cake with luscious white chocolate ganache is rich, moist and perfectly sweet.

White chocolate mud cake

SERVES 12 PREP AND COOK TIME 2 HOURS 45 MINUTES (+ COOLING TIME)

250g butter, chopped coarsely

180g white chocolate, chopped coarsely 1½ cups (330g) caster sugar

¾ cup (180ml) milk

1½ cups (225g) plain flour

½ cup (75g) self-raising flour

½ teaspoon vanilla extract

2 eggs, beaten lightly

WHITE CHOCOLATE GANACHE

½ cup (125ml) thickened cream

360g white chocolate, chopped finely

1 Preheat the oven to 160°C (140°C fanforced). Grease a deep 20cm round cake pan; line base and side with baking paper. 2 Stir butter, chocolate, sugar and milk in a medium saucepan over low heat until smooth. Transfer mixture to a large bowl; cool for 15 minutes.

3 Whisk sifted flours, extract and egg into chocolate mixture; pour mixture into the pan.

4 Bake the cake for about 1 hour 40 minutes. Cool in the pan.

5 WHITE CHOCOLATE GANACHE: Bring cream to the boil in a small saucepan. Pour over the chocolate in a medium heatproof bowl; stir until smooth. Cover; refrigerate, stirring occasionally, for 30 minutes or until ganache is spreadable. 6 Turn cake, top-side up, onto a serving plate. Spread ganache over cold cake.

Cake suitable to freeze. Not suitable to microwave.