White chocolate and raspberry mud cake

A classic combo.
White Chocolate and Raspberry Mud Cake
1H 40M
2H 40M

This gorgeous mud cake combines sweet, creamy white chocolate and wonderfully tart raspberries to create a divine dessert worthy of any celebration.

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White chocolate ganache


1.Preheat oven to 170°C/340°F. Grease deep 20cm (8-inch) 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 15 minutes.
3.Whisk sifted flours, vanilla and egg into chocolate mixture; fold in two-thirds of your choice of berries. Pour batter into pan.
4.Bake cake about 1 hour 40 minutes; cool in pan.
5.Meanwhile, make white chocolate ganache. Bring cream to the boil in a small saucepan; pour over chocolate in a medium heatproof bowl, stir until smooth. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable.
6.Spread ganache over surface of the cake. Sprinkle with nuts and reserved raspberries

This cake will keep in an airtight container, in the fridge, for up to a week. Without the ganache, it can be frozen for up to three months.


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