To make whipped ganache
- 250g white chocolate, chopped
- 125ml cream
- 50g butter, chopped
To make the cake
- 250g butter, chopped
- 200g white chocolate, chopped
- 500g caster sugar
- 375ml water
- 300g plain flour
- 100g self-raising flour
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
To make the whipped chocolate ganache
Place the white chocolate, cream and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate and butter is completely melted and well combined. Allow to cool completely and then beat with electric beaters until thick.
To make the mud cake
Preheat oven to 120ºC (100ºC fan oven). Grease and line a 22cm round cake tin with baking paper.
Place the butter, chocolate, sugar and water in a saucepan over a medium heat and stir until butter and chocolate melts. Transfer to a large mixing bowl and allow to cool slightly.
Sift the flour into the chocolate mixture and whisk until just combined. Add the eggs and vanilla and continue to whisk until combined.
Pour the cake mixture into the prepared cake tin and bake for 2 hours or until a skewer comes out clean.
Allow to stand in tin for 15 minutes before turning out to cool.
Spread the ganache over the top of cooled cake and enjoy!