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White Christmas truffle mud cake
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Prep Time:
70 minutes
Cook Time:
80 minutes
Total Time:
150 minutes
Impress guests with a decadent white truffle mud cake for your Christmas dessert.
Ingredients:
  • 200g butter, chopped
  • 180g white chocolate, chopped
  • 215.00 gm caster sugar
  • 193.13 gm milk
  • 250.00 ml plain flour
  • 112.50 gm self-raising flour
  • 2 eggs, lightly beaten
  • Icing snowflakes, to decorate (optional)
  • 300g white chocolate, chopped
  • 40.40 gm thickened cream
  • 125.00 ml finely chopped pistachio kernels
  • 125.00 ml finely chopped dried cranberries
  • 65.00 gm shredded coconut, roughly chopped
  • 2 x 180g blocks white chocolate, chopped
  • 166.65 gm thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a 7cm-deep, 20cm round cake pan by greasing it and lining the base and sides with 2 layers of baking paper.
  • In a large saucepan over low heat, combine the butter, chocolate, sugar, and milk. Stir until melted and smooth. Let it cool for 15 minutes. Mix in the flours and egg until well combined. Transfer the mixture into the prepared pan. Bake for 1 hour and 15 minutes or until a skewer inserted in the center comes out clean. Allow it to rest in the pan for 15 minutes before turning it out onto a wire rack to cool.
  • To make White Christmas truffles: Combine 120g of chocolate and cream in a microwave-safe bowl. Microwave until smooth, stirring halfway. Add pistachios and cranberries. Chill until firm. Melt remaining chocolate, then dip pistachio mixture into balls. Coat in chocolate and coconut. Chill until firm. Enjoy!
  • Prepare White Chocolate Ganache: Combine white chocolate and cream in a microwave-safe bowl. Microwave in 30-second intervals on HIGH, stirring between each interval until smooth. Set aside 1/2 cup of ganache, then mix in pistachios and cranberries. Allow both mixtures to thicken for 10-15 minutes before using.
  • 1. Slice cake in half horizontally. Place bottom layer on a serving dish. Spread pistachio ganache evenly over the cake, leaving a 1cm border around the edges. Top with the other cake half. Cover the top and sides of the cake with plain ganache. Decorate with truffles and snowflakes if desired. Let sit for 15 minutes to allow the icing to set. Serve and enjoy.

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