Now this is an addictive dessert that will have absolutely everyone asking you for the recipe. While the white chocolate flavour is so deliciously good, it’s not at all sickly sweet like some white chocolate treats can be. The flavour is subtle and perfect for the ultimate morning tea treat. If you want to keep the dense, mud cake consistency then you’re best off making the cake a few days before serving it as the texture tends to improve over time. Store it in the fridge but bring it to room temperature before enjoying a slice. The topping is by far the best part as it includes sour cream to make sure the cake isn’t too sweet, but rather the perfect flavour!
- 300g white chocolate
- 200g butter
- 250ml (1 cup) milk
- 165g (3/4 cup) caster sugar
- 2 teaspoons (10ml) vanilla extract
- 2 large eggs, lightly beaten
- 100g (2/3 cup) self-raising flour
- 150g (1 cup) plain flour
- Fresh raspberries, to serve
- 200g white chocolate
- 88g sour cream
- Preheat oven to 160C. Grease and line a 20cm square cake pan with baking paper. Place chocolate, butter, milk and sugar in a large saucepan over low heat. Cook, stirring frequently, until chocolate and butter have melted. Remove from heat and stir mixture until completely smooth. Leave mixture to cool completely for 15 minutes. Place vanilla and eggs into chocolate mixture. Stir.
- Combine flours together in a large bowl. Pour in one cup of chocolate mixture and stir until a smooth paste forms. Repeat with remaining chocolate mixture, adding a cup at a time and stirring between each addition. Pour batter into prepared pan. Bake for 1 hour to 1 hour and 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover with tea towel and leave to cool in pan.
- Meanwhile, slowly melt white chocolate for ganache in small saucepan over very low heat. Stir frequently. Once melted, remove from heat and immediately stir in sour cream. Set aside for a moment for ganache to cool to room temperature to thicken slightly.
- Spread generously over cooled cake. Top with raspberries.