• Prep Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 18

White Chocolate and Raspberry Mud Cakes

  • Recipe Submitted by on

 Ingredients List

  • 200g butter, chopped
  • 180g block white chocolate, chopped
  • 1 teaspoon vanilla bean paste
  • 1 1/2 cups caster sugar
  • 1/2 cup milk
  • 1 cup plain flour, sifted
  • 1/4 cup self-raising flour, sifted
  • 2 eggs, lightly beaten
  • 3/4 cup frozen raspberries, roughly chopped
  • 180g block white chocolate, chopped
  • 1/3 cup thickened cream


Step 1
Place butter, chocolate, vanilla, sugar and milk in a large saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until smooth. Remove from heat. Cool for 30 minutes.
Step 2
Preheat oven to 150C/130C fan-forced. Line 18 holes of 2 x 12 hole, 1/3 cup-capacity muffin pans with paper cases. Whisk flours and egg into cooled chocolate mixture. Fold in raspberries. Divide mixture between cases. Bake for 40 to 45 minutes or until tops are firm to touch and a skewer inserted into a cake comes out with crumbs clinging. Stand in pan for 5 minutes. Cool on a wire rack.
Step 3
Make White chocolate ganache: Place chocolate and cream in a microwave-safe heatproof bowl. Microwave on medium (50%) for 2 minutes or until smooth, stirring with a metal spoon halfway through cooking. Refrigerate for 20 to 30 minutes or until thickened.
Step 4
Spread tops of cakes with ganache. Stand for 10 minutes. Serve.

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