White wedding mud cake

  • 40 mins preparation
  • 1 hr 30 mins cooking
  • Serves 25
  • Print


White wedding mud cake
  • 250 gram 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, lightly beaten
  • 1 teaspoon vanilla extract
  • chocolate curls, rose petals, to serve
White chocolate ganache
  • 1 cup cream
  • 600 gram white chocolate, coarsely chopped


White wedding mud cake
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line a 20cm square cake pan.
  • 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 blend into chocolate mixture with eggs and vanilla.
  • 4
    Pour into pan. Bake 1 1/4-1 1/2 hours, until cooked when tested. Cool in pan 10 minutes before turning onto a wire rack to cool completely.
  • 5
    For the ganache, place cream and chocolate in a small saucepan. Stir on low heat until chocolate melts and mixture is smooth. Transfer to a bowl; chill, covered, stirring occasionally, about 30 minutes, or until of spreadable consistency.
  • 6
    Level cake if required using a sharp, serrated knife. Spread ganache over top and side of cake. Just before serving, pile chocolate curls on top; scatter with petals.


To make chocolate curls, melt 1 cup white chocolate melts. Cut out several 8 x 10cm squares of baking paper. Spread or pipe (in a lacy pattern) a thin layer of chocolate onto paper in an oval shape. Fold over and carefully press tips of chocolate together to create a hollow loop. Support loops on an empty egg carton while hardening; chill. Remove paper.

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