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
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.comWhite Chocolate Mud Cake
Ingredients
For Ganache
Instructions
Notes
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
Hari Chandana says
December 2, 2011 at 5:29 pmLooks super delicious and perfect.. beautiful shots too.. thanks for the recipe !!
Indian Cuisine
Carrie's Experimental Kitchen says
December 3, 2011 at 1:52 pmMy daughter is here looking at this with her mouth watering! 🙂
Carrie - ASassyRedhead.com says
December 3, 2011 at 3:31 pmFantastic…heavenly.
I really, really wish you lived just down the street.
=)
Terra says
December 4, 2011 at 3:03 amOh what a gorgeous cake, I would adore this!!! I just started using Pinterest. It took me a bit, but now see how fun it is. I like to share some of the links I find:-) I believe you go to settings, and upload a new pin, which would be your post. There should be a slot for the link and all. I follow you on Facebook as Cafe Terra, if you have a question:-) Hugs, Terra
Bizzy B. Bakes says
December 4, 2011 at 3:19 amI am glad you found this. Now, I can make it too. I have to get some white chocolate.
Moore Or Less Cooking Blog says
December 4, 2011 at 2:36 pmYummy and beautiful!
Nettie
Joan@chocolateandmore says
December 6, 2011 at 12:28 amThis cake was like a tiny slice of heaven in our mouths!
I think the only thing I didn’t like about it was having to keep it in the refrigerator and then bring it back to room temperature for serving. When I want cake, I want it now!
Joan@chocolateandmore says
December 6, 2011 at 12:29 amAnd I figured out pinerest, I’m loving it! you can follow me here
http://pinterest.com/chocolatemore/
Winnie says
January 4, 2012 at 1:58 pmThis cake looks delicious! I loooooooooooove white chocolate but never baked white-chocolate cake before. Now I have to try!
Thanks for sharing this recipe 🙂
Anthony T.Keil says
February 12, 2012 at 4:42 pmYou are a very clever person!
Sorel Women’s Helen Of Tundra Boot
Anonymous says
February 6, 2013 at 3:08 amI’m so looking forward to trying this recipe! (btw, in your blog, pinterest is misspelled as pinerest) Thanks!
Melody C. says
August 18, 2013 at 10:18 amLove this recipe! Thank you for posting ine with American measurements!
To the ganache I added Tessoro Limoncello to taste and garnished with fresh blueberries!
Patricia J says
August 29, 2013 at 7:48 pmIn this recipe, White Chocolate Mud Cake, you refer to a square cake pan…what size, 8″, 9″, 12″. Looking forward to your reply.
Thank you.
Joan Hayes says
August 29, 2013 at 8:32 pmPatricia, my pan is an 8 inch but a 9 inch would also work well.
Patricia J. says
August 30, 2013 at 4:29 pmThanks for your quick reply. As soon as it cools off here in the Chicago area (it’s in the mid 90’s today) I will definitely try this recipe.
Sandy_of_WV says
December 29, 2013 at 1:06 pmGot a ?…
320 for the oven temp – is this correct?
Christina says
December 17, 2014 at 3:39 pmdoes that say 14 tbs Of butter?
Joan Hayes says
December 19, 2014 at 10:26 pmYes, it’s 14 (fourteen) tablespoons not quite a full cup.