For all white chocolate lovers out there…



For the White Chocolate Mud Cake

100g unsalted butter, chopped

100g white chocolate, chopped

3/4 cup caster sugar

6 tablespoons milk

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon vanilla extract

1 egg, room temperature

For the White Chocolate Ganache

4 tablespoons whipping cream

100g white chocolate, chopped finely


  • Preheat oven to 170°C. Grease a deep 15cm round cake pan and line the base and sides with baking parchment.

  • Combine chocolate, butter, sugar and milk in a medium saucepan; stir over low heat until smooth and melted.

  • Cool for 15 minutes. Stir in flour, baking powder, baking soda, vanilla extract and egg. Pour mixture into pan.

  • Bake, uncovered, for about 1 hour. Cool the cake in pan. Meanwhile make ganache by bring the cream to a boil.

  • Pour over chocolate in a heatproof bowl and stir with a wooden spoon until chocolate is melted. Cover bowl.

  • Refrigerate, stirring occasionally, for about 30 minutes until thick and spreadable. Turn the cake, top-side up

  • Place on a cake stand. Spread ganache over top and sides of the cake. Decorate with chocolate curls, if desired.