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White Chocolate and Honeycomb Mud Cake

I know I said that I would be trying a white chocolate and hazelnut mud cake after making my first white chocolate mud cake [1], although I saw this recipe and thought it sounded so fun and would be perfect for my turn baking for our work meeting.

I love anything honeycomb and chocolate so combining this into a cake sounded great and the ganache on top looked lovely and fluffy, even though it doesn’t contain any icing sugar. Due to time restrictions I had to make the cake two nights before the meeting, the ganache the night before and I chopped up the remaining violet crumble just before the meeting so it didn’t soften or go sticky due to moisture.

Unfortunately I only have photos of the two remaining slices that I had to hide away so Nick could try the cake (as he had been tempted by it during the baking as it smelled gorgeous and the ganache was beautiful and looked like ivory silk – although stiffened up slightly with time), This means the Violet Crumble was a little sticky and melted. The Violet crumble throughout the cake was not very evident, although the pieces which were at the top of the cake while cooking formed a lovely caramelised tasty top to the cake. I would definitely make this again (and already have), I’ve even added a little more Violet Crumble in the cake mixture… 😛

We had to tweak the ganache slightly as I tried to whisk gently the cooled chocolate and cream mixture and it did nothing. It was still very runny. After adding 2-3 tablespoons cold thickened cream (or letting it cool for a lot longer than the recommended time) and beating the mix with a hand mixer, scraping the sides a few times (I found this rest helped it thickened faster) it changed to a light and fluffy ganache.

White Chocolate and Honeycomb Mud Cake
(Recipe adapted from super food ideas [2] May 2009)

180g white chocolate, chopped
250g butter, chopped
1 cup milk
1¾ cup caster sugar
2 teaspoons vanilla essence/extract
1¾ cup plain flour, sifted
½ cup self raising flour, sifted
2 eggs, lightly beaten
1-2 x 50g Violet Crumble bars

White Chocolate Ganache
180g white chocolate
1/3 cup thickened cream
+ 2-3 tablespoons cold cream extra
1 x 50g Violet Crumble bars, chopped just before serving

Stir white chocolate, butter, milk, sugar and vanilla essence in a saucepan over low-medium heat until melted and smooth.

Pour into a large bowl and leave to cool for 25 minutes. Preheat oven to 160C or 140C fan forced. Grease and line a 20-22cm round tin with baking paper.

Add eggs and sifted flours and whisk to combine. Fold through Violet Crumble. Pour into prepared tin and cook for 1½ -2 hours or until skewer combs out with clean or with a few crumbs. If the cake starts to brown too much, cover loosely with a piece of foil.

Remove from oven when cooked and rest in tin for 10 minutes. Allow to finish cooling on cooling rack.

To make the ganache, put the white chocolate and cream in a bowl and microwave on high for 1 minutes, stirring half way through. Stir until smooth. Allow to cool for 15 minutes.

Using an electric beater, beat the white chocolate mix for 2-3 minutes. Add extra cream to help cool down the mix and help it thicken easier. Beat on high for 2 minutes at a time, scrapping and observing the texture. Once it is nice and thick cover the cooled cake with the ganache.

Just before serving, chop up the remaining Violet Crumble and scatter over cake. Serve.