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White Chocolate Mud Cake

Category: Chocolate, Cakes

 Ingredients List

  • 350g white chocolate pieces
  • 225g butter
  • 600ml water
  • 3 eggs
  • 400g (almost 2 cups) castor sugar
  • 400g (2 ¾ cups) self-raising flour
  • Chocolate Glaze
  • 225g chocolate pieces
  • 165ml double or whipping cream


Grease and line a 23cm/ 9” round cake tin (use a non-spring-tin as it will probably leak a little). Preheat oven to 170ºC, 150ºC fan forced.

In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs. Whisk sugar and flour into chocolate mixture, continue until smooth and well blended.

Pour mixture into cake tin. Cake for 45 minutes or until skewer inserted into centre of cake comes out clean.
Turn cake onto wire rack to cool.

Chocolate Glaze
In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.

Once cake is cooled, you can cut the cake into layers and spread a truffle mixture through
Place the cake on wire rack and pour warm glaze over the top. With a palette knife spread glaze to cover top and size evenly.

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