adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

White choc honeycomb mud cake
White choc honeycomb mud cake
0 Likes
Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Enhance moist mud cake with favorite chocolates.
Ingredients:
  • 250g butter, chopped
  • 180g white chocolate, roughly chopped
  • 257.50 gm milk
  • 376.25 gm caster sugar
  • 8.80 gm vanilla extract
  • 2 eggs, lightly beaten
  • 437.50 ml plain flour, sifted
  • 75.00 gm self-raising flour, sifted
  • 2 x 50g Violet Crumble chocolate bars, chopped
  • 180g white chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • Prepare a 6cm-deep, 22cm (base) round cake pan by greasing it and lining the base and sides with 2 layers of baking paper. In a saucepan over medium heat, combine butter, white chocolate, milk, sugar, and vanilla. Stir for 5 minutes until smooth. Let it cool for 25 minutes. Preheat oven to 160°C/140°C fan-forced.
  • Combine eggs and flours into the decadent chocolate mixture. Gently stir in half of the crushed Violet Crumble candy. Transfer the batter into the pan and bake for 1 hour 45 minutes to 2 hours until the cake is a beautiful golden brown and a skewer comes out with a few crumbs. If needed, cover the cake loosely with foil to prevent over-browning. Let the cake cool in the pan before serving.
  • For the ganache, combine white chocolate and cream in a microwave-safe bowl. Microwave for 1 minute on high, stirring halfway through, until smooth. Let it cool for 15 minutes, then whisk gently until thickened. Spread over the cake and sprinkle with the remaining Violet Crumble before serving.

Similar Recipes