White wedding mud cake

White Wedding mud cakeWoman's Day
1H 30M
2H 10M


White chocolate ganache


1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 20cm square cake pan.
2.In a medium saucepan, combine butter, chocolate, sugar and milk. Stir over a low heat, without boiling, until smooth and combined.
3.Sift flours together and blend into chocolate mixture with eggs and vanilla.
4.Pour into pan. Bake 1 1/4-1 1/2 hours, until cooked when tested. Cool in pan 10 minutes before turning onto a wire rack to cool completely.
5.For the ganache, place cream and chocolate in a small saucepan. Stir on low heat until chocolate melts and mixture is smooth. Transfer to a bowl; chill, covered, stirring occasionally, about 30 minutes, or until of spreadable consistency.
6.Level cake if required using a sharp, serrated knife. Spread ganache over top and side of cake. Just before serving, pile chocolate curls on top; scatter with petals.

To make chocolate curls, melt 1 cup white chocolate melts. Cut out several 8 x 10cm squares of baking paper. Spread or pipe (in a lacy pattern) a thin layer of chocolate onto paper in an oval shape. Fold over and carefully press tips of chocolate together to create a hollow loop. Support loops on an empty egg carton while hardening; chill. Remove paper.


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