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White Chocolate Mud Cake

Prep Time20 minutes
Cook Time40 minutes
Course: 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

 
  1. 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.