White Chocolate Mud Cake Recipe

I recently tried this recipe as I wanted something 'white' but not light and airy sponge! The smell whilst this was baking was the most divine, sweet chocolatey smell ever... worth it just for that ;D

Anyway, here it is... with this I made 1x 6" cake and 12 cupcakes... I'm not sure it works so well for cupcakes as the sponge is very firm, I always feel cupcakes should be light and airy and the top cakes and larger cakes should be a firmer sponge... but that's just me!

Ingredients
300g butter
300g white chocolate
300g plain flour
150g self raising flour
400g caster sugar
3 eggs
1.5 tsp vanilla extract

Method

1. Heat oven to 180°C. Grease and line tin with collar that sits about 3cm above top of tin.
2. Melt butter, 270ml of water in a saucepan, stir until butter has melted.
3. Turn off heat and add the chopped up chocolate and stir until melted and well combined.
4. Sift flours, add sugar and pinch of salt, make a well in the centre.
5. Pour chocolate mix, lightly whisked egg and vanilla extract into the well then stir with wooden spoon until well combined, scraping from edges with a spatula.
6. Pour into the cake tin.
7. Now, the baking time is odd... the recipe I followed said 1 hour and 40 mins for a 9" tin, my cake did take about 1 hour 50 mins for a 6"... I'm guessing you're going to have to keep checking your cake after about 1 hour 30!!
8. Cover with foil half way through to prevent over browning.
9. Leave to cool completely in the tin on a wire rack.

The cake will keep for up to a week in an airtight container in the fridge, or freeze for up to 1 month.

I layered and covered my tester cake with some milk chocolate ganache (as I had some left over in the fridge)... this worked! Would definitely do that combination again.

Good luck!! And let me know what you think... Sam x

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