WHITE CHOCOLATE MUD CAKE

WHITE CHOCOLATE MUD CAKE

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INGREDIENTS

300 grams Unsalted Butter (chopped)
300 grams white couverture chocolate (chopped)
300 grams Plain Flour (all purpose)
150 grams Self-raising Flour
400 grams caster sugar (superfine sugar)
3 eggs (lightly beaten)
1.5 tsp natural vanilla extract

INSTRUCTIONS

• Preheat the oven to 180'c (350'F/Gas4). Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Put the butter and 270 ml of water in a saucepan over medium heat ans stir until butter has melted. Turn off the heat, then add the chocolate and stir until it is melted an well combined.
• Sift the flours together into a bowl. Add the sugar, a pinch of salt and make a well in the centre.
• Pour in the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
• Pour into the cake tin. Bake for 1 hour and 40 minutes or until the cake is baked a golden brown and a skewer comes out clean when poked in the middle of the cake. Cover the cake with foil halfway through baking if it is browning too quickly.
• Leave to cool completely in the tin on a wire rack.
• Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.

Source- https://planetcake.com.au/recipes/white-chocolate- mud-cake
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