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White chocolate mud cake

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

The Weekly's Top 10 cakes — Number 1
INGREDIENTS

180g white eating chocolate, chopped
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour
1 teaspoon vanilla extract
3 eggs
fresh roses, for decorating

white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely
METHOD

Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

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.

Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan.

White chocolate ganache
Meanwhile, bring the cream to a 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.

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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