Recipe

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
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Ingredients

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

Method

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.

Notes

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

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