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White Chocolate Fudge Mud Cake

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Dessert (1081)      Baking (674)      Chocolate (537)     
This cake is perfect if you're looking for that gooey 'make you feel sick but in a good way', chocolate fix for any occasion. I always decorate it with white chocolate ganache and fresh fruit, but it is delicious un-iced or with freshly whipped cream and strawberries.

Please refer to my recipe for Easy White Chocolate Ganache if you're wanting to decorate the cake in the same way.

Preparation Time: 10 minutes
Cooking Time: 1 hour, 45 minutes
Makes: 20 servings


500g white chocolate (I use Nestle cooking chocolate but you could use something like Lindt if you wanted something really decadent)

400g butter, chopped

400ml water

2 cups caster sugar

2tsp vanilla extract

4 eggs, lightly beaten (if you want an egg-free alternative, 'Orgran No Egg - Natural Egg Replacer') works just as well as eggs

2 cups plain flour (sifted)

2 cups self-raising flour (sifted)

Preheat your oven to 150 degrees (Celsius)
Grease a tin of your choice (you could line it as well but I have never done this) - I find the ideal size is a tin 8.5cm deep by 22.5 cm square
Place chocolate, butter and 400ml of water in a large, heatproof, microwave safe bowl
Microwave on 50% power for 4 to 5 mins, stirring every 30 seconds with a metal spoon until smooth
Add vanilla extract and caster sugar to chocolate mixture
Stir until combined. Add egg. Stir well
Sift both types of flour over chocolate mixture Stir until mixture is well combined. **The mixture is quite lumpy so I use the back of a metal spoon to try and work most of the lumps out. Even though I never get them all out the cake turns out beautifully with no signs of the lumpy mix
Pour mixture into tin
Place in oven and bake for approximately 1 hour and 45 minutes or until a skewer inserted into the centre of the cake comes out almost clean with just a few moist crumbs stuck to it
If you can wait, leave the cake in the tin (out of the oven) for up to an hour to allow it to cool before removing from the tin
Carefully remove from tin, place on cooling rack to allow the cake to properly cool
Decorate with ganache and fresh fruit if desired

NOTE this cake can be made up to fourteen days in advance - it actually improves with age. If you're going to make it ahead, don't refrigerate it as this will dry it out; instead, place it in an airtight container out of direct sunlight.

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