Ever since trying the first white chocolate hazelnut mud cake muffin as a potential for our wedding cake I have thought and thought about trying to get a great recipe.

First off, I decided to trial out a White Chocolate Mud cake without the hazelnuts (although I hope to add ground hazelnuts to the next one I try). I found this recipe on a website which gives great variations for the recipe, from dark chocolate to white chocolate, caramel and chocolate with hazelnut mud cakes.

I decided to make this cake as a thank you to those at work for their lovely present and well-wishes for my Wedding (yes, a long-ish time ago now). The cake is lovely and moist, with beautiful subtle flavours. The combination of the glaze with the cake worked wonderfully.

I had to cook the cake for a lot longer than the recipe stated and as I didn’t have a solid round tin, I had to use a springform tin instead, with a tray underneath to catch drips. The glaze didn’t turn out exactly how I had hoped, as it was a little too runny – I’m not sure if it’s because I didn’t let it cool enough. I had made slightly less glaze (due to a shortage of cream in the house) in case anyone was wondering why I didn’t have enough to fully cover the cake.

I hope you enjoy the recipe and I’ll try and keep you updated with my next trial/s. 🙂

White Chocolate Mud Cake
(Recipe by kel11 on HubPages)

350g white chocolate pieces
225g butter
600ml water
3 eggs
400g (almost 2 cups) castor sugar
400g (2 ¾ cups) self-raising flour

Chocolate Glaze
225g chocolate pieces
165ml double or whipping cream

Grease and line a 23cm/ 9” round cake tin (use a non-spring-tin as it will probably leak a little). Preheat oven to 170ºC, 150ºC fan forced.

In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.

In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs. Whisk sugar and flour into chocolate mixture, continue until smooth and well blended.

Pour mixture into cake tin. Cake for 45 minutes or until skewer inserted into centre of cake comes out clean.

Turn cake onto wire rack to cool.

Chocolate Glaze
In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.

Once cake is cooled, you can cut the cake into layers and spread a truffle mixture through – see the original recipe.

Place the cake on wire rack and pour warm glaze over the top. With a palette knife spread glaze to cover top and size evenly.

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