This Cake is extremely moist and very rich...almost melts in your mouth you could say [:
For the Cake
- 9 ounces chopped butter
- 5 ounces chopped white chocolate
- 16 ounces superfine sugar
- 1 cup milk
- 8 ounces all-purpose flour
- 3 ounces self-rising flour
- 1 teaspoon vanilla essence (or extract)
- 2 lightly beaten eggs
For the White Chocolate Ganache
- ½ cup cream
- 11 ounces chopped white chocolate
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White Chocolate Mud Cake is a community recipe submitted by oOoOLivOoOo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
This Cake was sourced from * The Australian Woman's Weekly: Chocolate Cakes* It can be difficult to determine if this cake is cooked. The best guide is to follow the baking times provided, plus the crust on the finished cake should feel thick and sugary. The un-iced cake will keep up to one week in an airtight container at room temperature. The iced cake will also keep up for one week in an airtight container but in the refrigerator.