This white chocolate mud cake is one delicious cake, and it couldn’t be any easier to make. This is one of those super simple one bowl recipes that is sure to impress.

This mud cake tastes great topped with so many different icings, but to make it the ultimate white chocolate cake, top it with a creamy white chocolate ganache, which is what we have done in this recipe. Or for something different, try decorating it with Caramilk ganache.

Celebration cakes

Got an event coming up? These make the perfect birthday cakes, or even just because cake! Try our hummingbird cake, chocolate sour cream cake, Caramilk mud cake or banana cake.

Ingredients and substitutions

• Butter – I used salted but unsalted works just as well. If using unsalted butter, consider adding a pinch of salt to the cake batter.
• White chocolate – Use a quality white chocolate.
• Caster sugar – The caster sugar is finer than ordinary white sugar, which will help it dissolve into the cake batter.
• Milk – I used full cream milk, but lower fat varieties of milk can also be used.
• Eggs – Large sized eggs were used in this recipe.
• Vanilla extract – The vanilla extract can be substituted for vanilla essence.
• Plain flour – Otherwise know as all purpose flour.
• Self raising flour – Otherwise known as self-rising flour.

For the chocolate ganache

• White chocolate – As with the cake, choose a good quality white chocolate.
• Cream – It’s very important to use thickened (or heavy) cream in the ganache, otherwise it will not thicken enough.

Storage

Store this cake in an airtight container in the fridge for up to 3 days. You may like to bring the cake to room temperature before enjoying.

This cake is also suitable for freezing, even once coated in ganache. Wrap the cake tightly in cling wrap, before placing in an airtight container and freezing for up to 3 months. Defrost at room temperature before enjoying.