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White Chocolate Mud Cake

Prep Time20 mins
Cook Time40 mins
Course: Cake
Servings: 8 slices



  • 115g butter
  • 150g white chocolate
  • 100g sugar
  • 130ml milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 175g spelt flour (see notes)
  • 1 teaspoon baking powder


  • 150g white chocolate
  • 75ml milk
  • 30g butter
  • 20g icing sugar


  • White chocolate shavings
  • Chocolate seashells (use anything)



  • Pre-heat the oven to 175°C and line/grease a 6" (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 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.


  • 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. Slice and enjoy!


  1. I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
  2. You can use plain (all purpose flour) if you prefer. Just reduce the amount of milk used by 10ml.