white chocolate mud cake - oh my GOD its gooooooooooooooood!!!!

[dizzydixies]

CAKE

250g butter
150g white chocolate
440g caster sugar
250ml milk
225g plain flour
75g s/r flour
1 tsp vanilla essence
2 eggs - lightly beaten

GANACHE

125ml cream
300g white chocolate

preheat oven to moderate - would guess 180 or 160 for fan (I used fan at 160)
grease bottom & sides of DEEP 20cm round cake tin

put chocolate, butter, sugar & milk in pan and slowly heat (without boiling) until smooth - leave to cool approx 15mins

whisk flours into chocolate mix then eggs & vanilla then pour into cake tin

cover with tin foil and bake for approx 1hr

remove foil and leave in cake tin 10mins before turning out onto wire rack to cool

to make the ganache

bring cream to the boil in pan then pour over broken up chocolate, stir with wooden spoon until chocolate melted and then cover & pop in fridge for approx 30minutes - stirring occasionally - before spreading over cooled cake

it can be difficult to judge if this cake is cooked but the crust of the cake should be thick and sugary

will keep for a week but not very likely

[dizzydixies]

lol, mine seems to have turned out ok thank goodness as its for a birthday party tomorrow

[Carmenere]

I made this for dd's birthday and it was INCREDIBLY DELICIOUS. It is a FANTASTIC recipe

[dizzydixies]

am so pleased it worked out Carmenere - when I did it again for Dad's 70th I rushed it so it wasn't as good but still had nothing but empty plates

[bananapaddlepop]

Dizzy,

Would this cake be ok in a tin for an hour in the car? Going to a friends house for lunch saturday and need to take a dessert offering. I love white chocolate mud - it was my wedding cake.

[Dior]

No, I refuse to believe it is nice. I am back to WW tomorrow, so I do NOT need tempation .

[dizzydixies]

bananapaddlepop I managed to transport mine iced and decorated with wee iced flowers for 2 hours in a plastic tub - very hardy

Dior you're absolutely right, its minging!

[dizzydixies]

bump for QS

[PlumBumMum]

Dizzy going to thank you again, I'm making this as mothers day gift for my MIL she hasn't shut up about it

[dizzydixies]

[ForeverOptimistic]

I made this but it took a lot longer than 1 hour (1 hour 30 mins and still was very soft) it has also collapsed in the middle. Any idea why? Should the self raising flour have been the larger amount?

Thanks.

[ForeverOptimistic]

BUMP. Anyone know why this happened? It is a bit burnt on the outside and uncooked in the middle.

[dizzydixies]

did you cover it in tin foil? is your oven at a constant? you could maybe check it with a thermometer to determine the correct temperature?

the s/r flour is the correct amount, it sounds like the oven temp is a wee bit off

[ForeverOptimistic]

Yeah I did cover it in foil. I'm going to buy an oven thermometer. Shame because it looked lovely.

[dizzychixies]

did you not even eat round the sides?!?!?

[ForeverOptimistic]

Yeah dh cut the outside off and had that. I'm a bit squeamish when it comes to undercooked egg so I didn't want to risk it. Dh said it was nice although the outside was a little crispy as I had it in the oven so long!

[dizzychixies]

lol, well its worth it when it turns out good luck next time