White Chocolate Mud Cake
Servings: 8 slices
Ingredients
Cake:
- 115g (½ cup) butter
- 150g (5 oz) white chocolate
- 100g (½ cup) sugar
- 130ml (½ cup + 1 tbsp) milk
- 1 egg (large)
- 1 teaspoon vanilla extract
- 175g (1½ cups) spelt flour (see note 1)
- 1 teaspoon baking powder
Frosting:
- 150g (5 oz) white chocolate
- 75ml (¼ cup + 1 tbsp) milk
- 30g (2 tbsp) butter
- 20g (2 tbsp + 1 tsp) icing/confectioners'/powdered sugar
Decorations:
- white chocolate shavings
- chocolate seashells (optional - omit, or use something else)
Instructions
Cake:
- Pre-heat the oven to 175°C (350℉) and line/grease a 7" (18cm) springform pan.
- Add the butter, chocolate, sugar and milk to a pan and heat until the chocolate and butter have just melted and the sugar has dissolved. Put to one side to cool for a short while.
- Add the egg and vanilla and mix just until combined. Add the flour and baking powder and stir until everything is combined (don't over mix).
- Pour into the prepared pan and bake for around 40-45 minutes (in the lower part of the oven) until an inserted skewer comes out clean.
- Allow to cool for around 10 minutes, then remove the pan and allow to cool on a wire rack until it is completely cold.
Frosting:
- Chop or break the chocolate into small pieces and place in a fairly deep bowl.
- Melt the butter and milk together until the butter is melted and it starts to bubble slightly at the edges.
- Pour the milk/butter mixture over the chocolate (making sure all of the chocolate bits are covered) and leave for five minutes.
- Whisk quickly, until everything comes together and you're left with a thick mixture.
- Place in the fridge for a couple of hours to thicken.
- Add around 20g of icing sugar to the chocolate mixture and whip/whisk until a thick frosting forms.
- Spread all over the cake and top with whatever decoration you fancy.
- To make chocolate shavings chill a block of white chocolate and scrape down it with a knife. Decorate with whatever you fancy (or leave as it is). Slice and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
