White chocolate mud cake

Elegant and delicious this is one cake that will surely impress

  • 20 mins preparation
  • 2 hrs cooking
  • 30 mins marinating
  • Serves 12
  • Print
White chocolate mud cake
With decadent white chocolate ganache and delicious fresh cream, this celebration cake is not like other mud cakes.
Looking for more mud cakes?


  • 180 gram white eating chocolate, chopped
  • 350 gram unsalted butter, chopped
  • 2 2/3 cup (590g) caster sugar
  • 1 1/2 cup (375ml) milk
  • 2 cup (300g) plain flour
  • 2/3 cup (100g) self-raising flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • fresh roses, for decorating
White chocolate ganache
  • 3/4 cup (180ml) cream
  • 540 gram white eating chocolate, chopped finely


  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
  • 2
    Combine chocolate, butter, sugar and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
  • 3
    Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about 1 hour 45 minutes. Cool cake in pan.
  • 4
    Meanwhile, to make the white chocolate ganache, bring the cream to the boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.
  • 5
    Turn cake, top-side up, onto cake stand. Spread white chocolate ganache over top and side of cold cake. Decorate with fresh roses, if desired.

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