Killer White Chocolate Mud Cake

10 Servings
Chocolate
Australian
Sweet Sweet Sweet Dessert Winter warmer Party favourite Chocolate Australian

1 FOR THE KILLER CAKE
250 grams ter
150 grams te chocolate chopped coarsely
2 cups caster ar
1 cup k
2 cups self-raising ur
1 teaspoon illa essence
2 s lightly beaten
1 FOR THE GANACHE TOPPING
1/2 cup am
300 grams te chocolate chopped coarsely

1. Grease a deep 20cm-round cake pan then line with baking paper 2. Combine butter, chocolate, sugar and milk in medium saucepan, stirring over low heat until smooth. 3. Transfer to a large bowl and allow to cool for approximately 10 minutes 4. Meanwhile pre-heat oven to 150 degrees celsius (fan-forced) 5. Whisk flour, vanilla and eggs into mixture. 6. Pour into pan 7. Cover with foil and bake for 45 minutes 8. Remove foil and bake for a further 15minutes 9. Allow cake to cool in pan for 30 minutes, then turn onto wire rack to cool. 10. Make white chocolate ganache by bringing cream to boil in small saucepan then pouring cream over chocolate in a small bowl. Stir until choclate melts. 11. If you want beautiful runny topping pour over cake now. For a thicker spread cover and regrigerate for approximately 30 minutes.


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