Recipe

White chocolate and raspberry mud cake

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

  • 1 hr preparation
  • 1 hr 40 mins cooking
  • Serves 12
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Ingredients

White chocolate and raspberry mud cake
  • 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
  • 1/3 cup chopped roasted hazelnuts
White chocolate ganache
  • 360 gram white eating chocolate, finely chopped
  • 1/2 cup thickened cream

Method

White chocolate and raspberry mud cake
  • 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, extract and egg into chocolate mixture; pour half the mixture into your prepared pan, add raspberries and fill the pan with remaining mixture.
  • 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

Notes

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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