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Mini white chocolate mud cakes
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Prep Time:
100 minutes
Cook Time:
50 minutes
Total Time:
150 minutes
Indulgent chocolate mud cakes with a touch of Cherry Ripe for a sweet treat.
Ingredients:
  • 125g white chocolate, chopped
  • 165g butter, chopped
  • 250.00 ml light and creamy coconut-flavoured evaporated milk
  • 285.95 gm caster sugar
  • 49.50 gm self-raising flour, sifted
  • 250.00 ml plain flour, sifted
  • 4.40 gm vanilla extract
  • 1 egg, lightly beaten
  • 85g Cherry Ripe bar, finely chopped
  • 13.75 gm flaked coconut, toasted
  • 180g white chocolate, chopped
  • 83.33 gm pure cream
Instructions:
  • Preheat your oven to 150°C/130°C fan-forced and lightly grease an 8-hole, 3/4 cup-capacity mini loaf pan.
  • In a saucepan over gentle heat, combine chocolate, butter, milk, and sugar. Stir constantly for 3 to 4 minutes until the mixture is velvety smooth. Take off the heat.
  • Combine self-raising flour, plain flour, vanilla, and egg, stirring until just mixed. Fill loaf holes three-quarters full and place a Cherry Ripe on top of each. Bake for 45 minutes or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the ganache, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) power for 2 to 3 minutes, stirring every minute with a metal spoon until melted. Chill in the refrigerator, stirring occasionally, until spreadable, about 30 minutes.
  • Top the cakes with a luscious layer of ganache and generously sprinkle with shredded coconut before serving.

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