Cookies and cream white choc mud cake

White chocolate-lovers, you can't get much better than this indulgent mud cake! Layered with a heavenly cookies and cream ganache and topped with oreos, it's pure decadence on a plate.

  • 20 mins preparation
  • 1 hr cooking
  • 40 mins marinating
  • Serves 12
  • Print


Cookies and cream white choc mud cake
  • 250 gram unsalted butter, chopped
  • 200 gram white chocolate, chopped
  • 1 1/2 cup caster sugar
  • 1 cup milk
  • 1 3/4 cup plain flour
  • 1 cup self-raising flour
  • 2 eggs, whisked
  • 2 teaspoon vanilla extract
  • chopped milk and cookies chocolate, to serve
Cookies and cream ganache
  • 2 x 225g packets white chocolate melts
  • 1 cup thickened cream
  • 135 gram oreos, crushed


Cookies and cream white choc mud cake
  • 1
    Preheat oven to 160°C. Lightly grease and line 2 x 18cm round cake pans.
  • 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 stir into chocolate mixture with eggs and vanilla.
  • 4
    Pour evenly between pans. Bake for 45 -55 minutes, until cooked when tested. Cool in pans for 10 minutes before turning onto a wire rack to cool completely.
  • 5
    In a heatproof bowl over a saucepan of simmering water, melt chocolate and cream together until smooth. Chill for 30 minutes until thickened. Whisk mixture for 15 seconds until smooth. Divide mixture between 2 bowls. Crush half the cookies and fold through one bowl of ganache.
  • 6
    Level cakes. Top one cake with cookie ganache. Top with remaining cake. Pile on remaining plain ganache. Decorate with remaining cookies and top with milk and cookies chocolate, if liked.


A skewer inserted will come out clean if cake is cooked.

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