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White chocolate mud cake wreath
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Indulgent, rich chocolate Christmas cake with fluffy frosting for special occasions. Blooming with flavor and guaranteed to impress!
Ingredients:
  • 225g white chocolate melts
  • 400g unsalted butter, chopped
  • 300g caster sugar
  • 200ml milk
  • 4 eggs, lightly beaten
  • 4.40 gm vanilla extract
  • 812.50 ml plain flour, sifted
  • 6.00 gm baking powder
  • 500g strawberries
  • 150g blueberries
  • 150g raspberries
  • Fresh mint leaves, to serve
  • 95.00 gm white chocolate melts
  • 84.98 gm milk
  • 225g unsalted butter, softened
  • 6.60 gm vanilla extract
  • 750.00 gm icing sugar mixture
Instructions:
  • Preheat your oven to 160C/140C fan-forced, and generously grease a 26cm round springform pan. Line the base and sides with baking paper for easy removal.
  • In a large microwave-safe bowl, combine melts, butter, and caster sugar. Microwave on HIGH in 30-second intervals, stirring each time, until melted and smooth (1 to 2 minutes). Mix in milk, then whisk in egg and vanilla until well combined.
  • Combine flour and baking powder in a bowl. Mix into the chocolate mixture until smooth. Pour into pan and bake for 1 hour and 30 minutes or until a skewer comes out with moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare White Chocolate Frosting. Combine white chocolate melts and milk in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 30 seconds until melted and smooth. Let it cool for 20 minutes. In a separate bowl, beat butter until light and fluffy for about 2 minutes. Add the cooled chocolate mixture and vanilla, beat until combined. Slowly mix in icing sugar, 1 cup at a time, until fully combined. Beat for an additional 2 minutes until light and fluffy.
  • Trim the top of the cake to level using a sharp knife. Cut out a 12cm circle from the center of the cake. Cover the top and sides with frosting. Halve and quarter the large strawberries, keep the small ones whole. Decorate the top of the cake with the berries and mint leaves. Serve and enjoy!

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