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White chocolate mud cake

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  • Nut free
  • Peanut free
  • Seafood free
  • Shellfish free
  • Vegetarian
  • Sesame free

This sweet, milky and fudgy white chocolate mud cake is perfect for all occasions and celebrations – it will be love at first bite.

  • Serves16
  • Cook time2 hour
  • Prep time30 minutes, + cooling
White chocolate cake

Ingredients

  • 250g butter, chopped
  • 180g white chocolate, chopped
  • 2 cups (440g) caster sugar
  • 1 1/3 cups (330ml) milk
  • 2 tsp vanilla extract
  • 3 free range eggs
  • 2 cups (300g) plain flour
  • 1 cup (150g) self-raising flour
  • Raspberries, to decorate

White chocolate ganache

  • 540g white chocolate, finely chopped
  • 3/4 cup (185ml) thickened cream

Nutritional information

Per serve: Energy: 2640kJ/632 Cals (30%), Protein: 8g (16%), Fat: 35g (50%), Sat Fat: 22g (92%), Carb: 75g (24%), Sugar: 54g (60%), Dietary Fibre: 1g (3%), Sodium: 133mg (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 170°C. Lightly grease a 22cm round cake pan and line the base and side with baking paper.

  2. Step 2

    Combine the butter, chocolate, sugar and milk in a large saucepan over low heat. Cook, stirring occasionally, for 10-12 mins or until butter and chocolate melt and sugar dissolves. Transfer to a large bowl and set aside for 10-15 mins to cool.

  3. Step 3

    Add the vanilla and eggs and use a balloon whisk to stir to combine. Add the combined flours and gently whisk until just combined. Pour in the prepared pan. Bake for 1 hour and 45-50 mins, or until a skewer inserted in the centre comes out clean. Wrap warm cake in a clean tea towel. Set aside on a wire rack to cool completely.

  4. Step 4

    To make the white chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until chocolate melts and mixture is smooth. Place in the fridge, stirring occasionally, for 1 hour or until thick. Use an electric mixer to beat for 1-2 mins or until pale in colour and light in texture.

  5. Step 5

    Use a large serrated knife to cut the cake in half horizontally. Place the base on a serving plate and spread with one-third of the ganache. Top with the remaining cake and spread the remaining ganache over the top and side. Top with raspberries to serve.

Recipe tip

If the top of your cake is turning brown whilst cooking, cover with foil during the last 30 minutes of baking.

COOK. STORE. SAVE.
Clever storage:
Store mud cake in an airtight container at room temperature, away from sunlight and moisture, for up to 7 days. To freeze, wrap the cooled, unfrosted cake in wrap and foil, and freeze for up to 3 months. Frosted cake will also keep for 3 months in the freezer in an airtight container or freezer-safe resealable bag.

White chocolate mud cake recipe

If you’re looking for the best white chocolate mud cake recipe ever, you’ve come to the right spot. This is what you will get: the fudgy and moist texture you know and love from mud cakes, paired beautifully with the milky and buttery flavour of white chocolate. You can make this for afternoon tea, an after-dinner dessert, or dress it up and stack multiple cakes on top of one another to create a celebration cake. It’s something different to a vanilla sponge, but still has that milder flavour compared to milk or dark chocolate. In this recipe, white chocolate mud cake is iced with a homemade white chocolate ganache. Follow the tips below to make it this week or weekend.

How to make the best white chocolate mud cake

The best white chocolate mud cake recipes will result in a moist white chocolate mud cake. Follow our tips to make sure it’s a success every time. 

  • To melt your white chocolate, first fill a saucepan with 2.5cm to 3cm of water and place on the stove. Use a heatproof, tempered glass bowl that can sit on top of the saucepan without the bottom of the bowl touching the water. Place the white chocolate into the bowl. Boil the water, then bring it down to a low simmer. Low and gentle heat is the key to avoid burning and clumping your white chocolate. Stir the melting chocolate with a rubber spatula. Ensure no water from any steam gets into the chocolate, or you will end up with clumps. Remove the bowl from the saucepan once all the chocolate melts, wiping any water around the outside of the bowl.

  • Set aside enough time to allow your mud cake to cook slowly, so that you can achieve that tender and moist result. 

  • After assembling the mud cake, transfer it to an airtight container and place it in a dark and dry place at room temperature. Resist the urge to eat it! Let it set overnight, so it becomes more fudgy before you tuck in. 

How to decorate and serve white chocolate mud cakes

Here are some tips for making the white chocolate ganache:

  • Always use a heatproof, tempered glass bowl so your ganache turns out nice and shiny.

  • Always watch your white chocolate closely when working with it. Overheated chocolate ends up clumpy.

  • Remember, the purpose of stirring the ganache mixture is to melt the chocolate. Don’t stir too much once the chocolate is melted, as this can add pockets of air to the ganache and cause splitting.

  • If the white chocolate still hasn’t melted completely while over the stove, but the heavy cream looks hot, take the bowl off the heat and microwave for about 30 seconds. You don’t want your heavy cream to end up boiling, because this can cause your ganache to split. However, if the ganache does split, just stir in a dash of milk until it becomes smooth again.

  • While letting your ganache cool down, cover with wrap so that a layer of skin does not form on top of the ganache.

  • Ensure your cake has cooled completely before adding the ganache. 

Instead of white chocolate ganache, here are some topping/filling variations that go well with this moist white chocolate mud cake recipe:

  • To add a caramel note, fill the cake with dulce de leche.

  • To cut through the richness, add 1 tablespoon of finely grated lemon zest to the ganache.

  • Replace the ganache with your favourite buttercream icing, or use a mascarpone cream, if you prefer.

Love this recipe?

There are a multitude of reasons why mud cakes are so popular, and this easy white chocolate mud cake recipe is one of those reasons. Happen to have some leftover mud cake? Crumble it up to make Jenny’s Oreo trifle. For other delicious mud cakes recipes, check out these ones for pear chocolate mud cake and caramel mud cake

FAQs

White chocolate mud cake

White chocolate mud cake
  • Serves16
  • Cook time2 hour
  • Prep time30 minutes, + cooling
Ingredients
  • 250g butter, chopped
  • 180g white chocolate, chopped
  • 2 cups (440g) caster sugar
  • 1 1/3 cups (330ml) milk
  • 2 tsp vanilla extract
  • 3 free range eggs
  • 2 cups (300g) plain flour
  • 1 cup (150g) self-raising flour
  • Raspberries, to decorate

White chocolate ganache

  • 540g white chocolate, finely chopped
  • 3/4 cup (185ml) thickened cream
    Description

    This sweet, milky and fudgy white chocolate mud cake is perfect for all occasions and celebrations – it will be love at first bite.

    Method
    1. Step 1

      Preheat oven to 170°C. Lightly grease a 22cm round cake pan and line the base and side with baking paper.

    2. Step 2

      Combine the butter, chocolate, sugar and milk in a large saucepan over low heat. Cook, stirring occasionally, for 10-12 mins or until butter and chocolate melt and sugar dissolves. Transfer to a large bowl and set aside for 10-15 mins to cool.

    3. Step 3

      Add the vanilla and eggs and use a balloon whisk to stir to combine. Add the combined flours and gently whisk until just combined. Pour in the prepared pan. Bake for 1 hour and 45-50 mins, or until a skewer inserted in the centre comes out clean. Wrap warm cake in a clean tea towel. Set aside on a wire rack to cool completely.

    4. Step 4

      To make the white chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until chocolate melts and mixture is smooth. Place in the fridge, stirring occasionally, for 1 hour or until thick. Use an electric mixer to beat for 1-2 mins or until pale in colour and light in texture.

    5. Step 5

      Use a large serrated knife to cut the cake in half horizontally. Place the base on a serving plate and spread with one-third of the ganache. Top with the remaining cake and spread the remaining ganache over the top and side. Top with raspberries to serve.