OK, so I’m trying to figure out Pinerest. Everybody’s doing it. And they say it’s wonderful, an easy place to save everything you find on the internet, just like bookmarking, but with pictures. And I’m all about pictures. I’m a visual person.
So I get invited to Pinerest. And I go onto the site. And there are all these pictures already pinned by other people. Stuff other people like. People I don’t even know. But I like some of the stuff I see so I click on a few things, check a little further. I see how to get to the original post to read more. This is cool, I see how this could be addicting.
So I click on the pull down menu for the food category. I’m always looking for something new and yummy.
And on the very top row, is this amazing picture of a piece of cake. It’s a piece of White Chocolate Mud Cake. And it’s just calling out to me. and it so awesome that the girls who write this blog are in Australia. An international recipe.
So you know I have to make it!
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White Chocolate Mud Cake
White Chocolate Mud Cake
- 1 3/4 cup white chocolate chips (I used Hershey's cause that's what I had)
- 14 Tablespoons butter
- 1 cup milk
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, slightly beaten
- 2/3 cup self-rising flour
- 1 cup all purpose flour
- 1 1/4 cup white chocolate chips
- 3/4 cup sour cream
- Preheat oven to 320 degrees. Grease a square baking pan and then line with parchment paper.
- Place chocolate, butter, milk and sugar in a medium saucepan over low heat, stirring frequently until chocolate and butter are completely melted and mixture is smooth. Allow mixture to cool for about 15 minutes.
- Add vanilla and eggs to mixture and still till combined.
- Sift flours together in a large mixing bowl.
- Then add 1 cup of Chocolate mixture to flour and stir until a smooth paste forms.
- Continue to add chocolate mixture a cup at a time, stirring to blend well each time until all is combined. Pour into your prepared pan.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, using a toothpick to test for doneness. Mine was perfect right at 1 hour 10 minutes.
- Remove from oven and allow to cool completely covered with a tea towel or or greaseproof paper (wax or parchment paper.)
- For Ganache-Melt white chocolate in a small pan or in the microwave, stirring frequently until smooth. Add in sour cream and stir to combine. If your mixture becomes lumpy (mine did, warm melted chocolate plus cold sour cream equaled lumps) warm slightly and continue stirring till smooth. Pour over cake to ice.
- Store in refrigerator but bring to room temperature before serving.
Tip: place sheets of waxed paper under the edges of cake when icing. then once cake is set, carefully pull out waxed paper.
recipe source ChocolateChocolateandmore.com
And in my house, the kids love those waxed paper sheets. I place them in the freezer to set up, Much easier for the kids to peel off the chocolate.
This is a heavy, well flavored cake, would also be perfect if you wanted to use for making Petit Fours or Sachertorte Squares. And the sour cream ganache, it’s so smooth and creamy, the perfect combination for this cake.
Want more White Chocolate?
Cherry White Chocolate Pudding Cookies
White Chocolate Fudge with Cranberries and Pistachios
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