White chocolate mud cake with White chocolate ganache Recipe

My hubby’s favorite one 🙂 Extremely moist and a very rich cake! It almost melts in your mouth. This cake has a thick sugary crust. It tastes superb even without the ganache. Adapted from nigella.com.

Summary

(8 votes, average: 4.13 out of 5)

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Course dessert
Cuisine english
Yield 12 serving
Cooking Time 90 minutes
Total Time 90 minutes

Ingredients

Cake

Butter , unsalted

250 Grams

chocolate White (Cooking/Baking)

150 Grams

Caster Sugar Powdered

440 Grams

Milk

1 Cup

All Purpose Flour

300 Grams

Baking powder

1/2 Teaspoon

Vanilla essence

1 Teaspoon

Egg

White chocolate ganache

Heavy cream

3/4 cup

chocolate White (chopped)

310 grams

Steps

Preheat oven to 180C or 350F.
Chop butter and chocolate. Better if both are in room temperature. Powder the sugar.Please refer notes if you wanna use normal sugar instead of caster sugar.
Combine butter, chocolate, sugar and milk in medium saucepan. To be safe, you can use a double boiler.
Mix it well and stir over low heat, without boiling, until smooth.
Let it cool down. It might take around 15 minutes.
Transfer mixture to a large bowl. Mix flour and baking powder. Whisk it in the above mixture.
Add essence and eggs. Whisk it until batter is smooth.
Line the baking pan with parchment paper.
Pour the batter into the pan, Cover the pan with aluminium foil and bake for about 1 hr or until a toothpick inserted in the centre comes out clean.
That's the cake. All ready.
To prepare white chocolate ganache, make sure that chocolate is chopped into small pieces. I prefer to melt the chocolate for 30s in oven so that it gets mixed with cream easily.
Bring cream to a boil in a small sauce pan. Pour over chocolate and stir with a spoon until chocolate melts completely. Cream and chocolate should get mixed well.
Cover the bowl, refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
Place the cake on a serving plate. Spread the ganache over top and sides of cake. Wait for the ganache to set. Store in the refrigerator. Enjoy 🙂

Notes

I have tried with 340g powdered normal sugar instead of caster sugar.

A toothpick inserted in the center should come out clean.

I could make 18 medium cupcakes with this batter.

White chocolate mud cake with White chocolate ganache

11 Comments

Harsha Dsouza Hey Jane.. Could you please provide me the cup measures.. I really cant decipher the 'Gram' measurements.. :(
3 years ago
Teena Mathew Same here. Jane could you please give the cup measurements as well?
2 years ago
Harsha Dsouza Hey Teena.. Google for the cup measurements! Worked just fine for me. Butter and Chocolate is pretty easy to measure in grams since it will be mentioned in their package. Rest - Google it is :)
2 years ago
Teena Mathew I used my kitchen scale for the measurements. Just that I am so used to the cup measurements :).
2 years ago
Jane Jojo Teena, Thanks for trying it out. I'm the other way around. I'm used to my kitchen scale :)
2 years ago
Nishu Jain Jane
2 years ago
Vibh Is this recipe too sweet for buttercream frosting? Also can I reduce sugar? Also white cooking chocolate is same as chocolate melts?
1 year ago
Jane Jojo The cake is not that over sweet. It has a sugary crust. But if you are really concerned about the whole cake sweetness, you can reduce sugar of the cake/frosting slightly.
1 year ago
Jane Jojo You will get cooking/baking white chocolate bars/chips in the baking section of supermarkets or in special baking ingredients stores. Baking chocolate is pure chocolate without any added ingredients. Other chocolates sold for eating contain sweeteners and flavorings. If chocolate melts is meant for baking, it should be okai to use.
1 year ago
Rachael What size pan?? It looks like you are using a springform pan??
2 months ago
Yes, i used 9 inch Springform pan. It works for the measurement in the recipe.
2 months ago
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