White Chocolate Mud Cake
9in round or 8in square cake
- 300g unsalted butter, chopped
- 300g white couverture chocolate, chopped (high quality chocolate containing extra cocoa butter)
- 270ml water
- 300g (1 1/2 cups) plain flour
- 150g (3/4 cup) self-raising flour
- 400g (1 3/4 cups) caster sugar
- 3 eggs, lightly beaten
- 1 1/2 tsp natural vanilla extract
- pinch of salt
- Pre-heat oven to 180oC or 350oF. Grease the tin and line with baking paper, the collar should extend 2cm above the top of the tin.
- Place the butter and 270ml water in a saucepan over medium heat and stir until the butter has melted. Take off the heat and add the chocolate, stirring until melted and well combined.
- Sift the flours together in a large bowl. Add sugar, pinch of salt and make a well in the centre. Pour chocolate mixture, eggs and vanilla into the well and mix with a wooden spoon until well combined.
- Pour into prepared tin. Bake for 1 hour and 40 minutes or until a skewer poked into the centre of the cake comes out clean. Cover with foil half way through if the cake is browning too quickly. Leave to cool completely in the tin on a wire rack.
- This cake will keep in an air tight container in the fridge for up to 1 week or frozen for up to 1 month.