Silky white chocolate mud cake recipe with a secret ingredient you wouldn't expect.
Course
Dessert
Cuisine
Modern Australian
Keyword
cake, mud cake, White Chocolate
Prep Time20minutes
Cook Time2hours
Total Time2hours20minutes
Servings10serves
Ingredients
Ingredients
150gof white chocolatechopped
250gof butterchopped
2cupsof caster sugar
1cupof milk
1/2cupof self-raising flour
1/4cupof desiccated coconut
11/4cupsof plain flour
1/2tspof vanilla extract
2eggs
Instructions
Method
Preheat your oven to 160 degrees celsius.
Grease and line two 20cm round cake tins. (I used a heart-shaped tin this time which worked perfectly well).
Combine the chopped butter and chocolate in a good-sized saucepan. Add the milk and caster sugar and cook, stirring over low heat until melted together and smooth.
Transfer the mixture to a large bowl and allow to cool.
Whisk in the flours, coconut, vanilla and eggs.
Pour the mixture into your tins.
Cook in the oven for around 1 1/2 hours (or 2 hours if you use one large tin) covering the top with foil after around one hour to ensure that the top does not burn.
Allow the cake to cool before turning out then cover with White Chocolate Ganache.