Ingredients
White chocolate mud cake
White chocolate ganache
Method
White chocolate mud cake
1.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan; line base and side with baking paper.
2.Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes.
3.Whisk in flours then essence and egg; pour mixture into prepared pan.
4.Cover pan loosely with foil; bake about 1 hour. Discard foil, stand cake in pan 10 minutes then turn onto wire rack; turn top-side up to cool. Place cake on serving plate.
5.To make white chocolate ganache; bring cream to a boil in small saucepan; pour over chocolate in small bowl, stir with wooden spoon until chocolate melts. Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency. Spread all over cake with white chocolate ganache.
The white chocolate mud cake has rapidly ascended the ladder to the top of the special-occasion favourite-cake list. It can be difficult to determine if this cake is cooked. The best guide is to follow the baking times provided, plus the crust on the finished cake should feel thick and sugary. The un-iced cake will keep for up to one week in an airtight container at room temperature. The iced cake will keep for up to one week in an airtight container in the refrigerator.
Note
