While dark chocolate mud cake is an old-fashioned dessert favourite, it’s sweeter cousin the white chocolate mud cake is a wicked indulgence worth trying.
INGREDIENTS
250 g white cooking chocolate, chopped
250 g butter, chopped
200 ml hot water
1½ cups caster sugar
1¾ cups plain flour
1 cup self-raising flour
3 eggs, lightly beaten
1 teaspoon vanilla essence
Frosting
100 g white cooking chocolate, chopped
¼ cup cream
250 g softened cream cheese
(can be softened in the microwave for a few seconds)
TO MAKE
Preheat oven to 180C. Grease a 22-cm round cake tin and line the base. Combine chocolate, butter, water and sugar in a saucepan and place over medium heat. Stir continuously, until sugar has dissolved and chocolate has melted. Set aside to cool. Sift flours into a large bowl, add chocolate mixture, eggs and vanilla and mix well.
Place mixture into prepared tin. Bake for 1 to 1 hours or until cake is cooked (it should be golden on top). Leave in the tin to cool for about 20 minutes before turning out on to a wire rack. To make frosting, stir chocolate and cream over low heat until chocolate is melted and smooth. Allow to cool a little.
Beat the cream cheese until light and fluffy, then add the cooled chocolate mixture and beat until soft and smooth. Set aside to cool completely, then spread evenly over the top of the cake.
SERVES 10–12
Recipe by Beverley Lee, Central Coast Branch, Tasmania. From CWA Cakes. Published by Penguin Books. Available from June 30.
do you know if can i make this gluten free?