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. An easy and delicious white chocolate mud cake recipe. Adapted from



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  • Course Dessert
  • Cuisine english
  • Yield 12 serving
  • Cooking Time 1 hour 30 minutes
  • Total Time 1 hour 30 minutes


butter , unsalted
250 Grams
chocolate White (Cooking/Baking)
150 Grams
caster sugar Powdered
440 Grams
1 Cup
all purpose flour
300 Grams
baking powder
1/2 Teaspoon
vanilla essence
1 Teaspoon
White chocolate ganache
heavy cream
3/4 cup
chocolate White (chopped)
310 grams


  1. Preheat oven to 180C or 350F.
  2. 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.
  3. Combine butter, chocolate, sugar and milk in medium saucepan. To be safe, you can use a double boiler.
  4. Mix it well and stir over low heat, without boiling, until smooth.
  5. Let it cool down. It might take around 15 minutes.
  6. Transfer mixture to a large bowl. Mix flour and baking powder. Whisk it in the above mixture.
  7. Add essence and eggs. Whisk it until batter is smooth.
  8. Line the baking pan with parchment paper.
  9. 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.
  10. That's the cake. All ready.
  11. 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.
  12. 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.
  13. Cover the bowl, refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
  14. 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 🙂


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

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