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 (for a seriously good raspberry twist. The flour stops them from sinking to the bottom while cooking).

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. *Have raspberries ready. Pour half the batter in the tin, add the layer of raspberries, then pour the remaining batter on top. OR, for just a plain mud cake:

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