Name: White chocolate and raspberry mud cake
Prep time: 60 min
Cook time: 100 min
Total time: 160 min
Yield: 12
Ingredients: 250 gram butter, coarsely chopped; 180 gram white eating chocolate, chopped coarsely; 330 gram caster (superfine) sugar; 180 millilitre milk; 225 gram plain (all-purpose) flour; 75 gram self-raising flour; 1/2 teaspoon vanilla extract; 2 eggs, lightly beaten; 300 gram fresh or frozen raspberries or strawberries; 1/3 cup chopped roasted hazelnuts; White chocolate ganache; 360 gram white eating chocolate, finely chopped; 1/2 cup thickened cream

White chocolate and raspberry mud cake

A classic combo.

Serves 12

Prep

Cook

1H 40M

Total

2H 40M

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

Looking for more chocolate cake recipes?

Ingredients

250 gram butter, coarsely chopped

180 gram white eating chocolate, chopped coarsely

330 gram caster (superfine) sugar

180 millilitre milk

225 gram plain (all-purpose) flour

75 gram self-raising flour

1/2 teaspoon vanilla extract

2 eggs, lightly beaten

300 gram fresh or frozen raspberries or strawberries

1/3 cup chopped roasted hazelnuts

White chocolate ganache

360 gram white eating chocolate, finely chopped

1/2 cup thickened cream

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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