White Chocolate Mud Cake with Whipped White Chocolate Ganache

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Yum. White chocolate mud cake. Yum, indeed.

Before making this cake, I’d heard of mud cake but never white chocolate. Scrolling through Pinterest, a recipe from one of my favourite blogging bakers, Jess from The Sweetest Menu popped up. A layered white chocolate mud cake. It looked good and simple. It had to be mine. And it was.

Before trying my cake, I’d wondered how different a mud cake would be from a regular sponge. It didn’t appear that different. Oh, but it was. The sponge was very dense but at the same time, really soft. It was delicious. I changed very little from the original recipe, but added a touch more milk to compensate for the spelt flour. I also decided to make only one cake rather than layer it.

The frosting is my own and came about as a freak accident. I wanted a white chocolate ganache but on going to the fridge to fetch my cream found I didn’t have any. It was a Saturday afternoon with me in my comfy clothes and I didn’t want to leave the house. Faced with the dilemma of either changing my plans (with the control freak that is myself screaming loudly against that idea) or adapting to what I had, I went with making ganache using milk and butter.

I Googled the possibility of doing this and several dark chocolate recipes popped up. Nothing for white chocolate, though. Feeling brave and undeterred (and still not wanting to leave the house), I tried it. It worked but didn’t set very thickly (or perhaps I was a little impatient). So, next idea: let’s whip up that ganache. Success! It was really lovely and went amazingly well with my white chocolate mud cake.

I didn’t pipe the frosting. Hello! This is me, remember. But I swirled it a little. And topped it with Guylian’s chocolate seashells (just because I felt like it) and white chocolate shavings. Third day in, the cake was softer and tastier than the day it was made. All in all, a total winner.

If you like my recipe for spelt white chocolate mud cake, why not take a look at my other spelt flour sweet treats?

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White Chocolate Mud Cake

Course Cake

Prep Time 20

Cook Time 40

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

You can use spelt or regular flour for this recipe (just use the same amount).

Disclaimer:

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 the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.