A fudgy, yet fluffy white chocolate mud cake topped with creamy white chocolate ganache and grated white chocolate. This simple looking cake is an absolute crowd pleaser and a wonderful celebration cake.
Here's one for all the white chocolate lovers! My White Chocolate Mud Cake topped with silky white chocolate ganache.
I've made this several times as a birthday cake for adult friends and it always goes down so well. It is made in a large dish so perfect to feed a crowd. If you're looking for a change from regular chocolate cake, you will not be disappointed by this recipe. If white chocolate is your preference, be sure to check out our White Chocolate Mousse Cake and White Chocolate Cherry Cake.
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Ingredient notes:
- White chocolate: Yes, that is half a kg of white chocolate... but it's all worth it I promise! The white chocolate keeps the cake fudgy and the ganache creamy. Try and use a good quality white chocolate like Whittakers if you can.
- Cream: This is what keeps the ganache nice and sticky. Once you've melted the cream and white chocolate together, make sure you allow it to cool to a spreadable consistency before icing the cake. You can pop it in the freezer in bursts to speed this process up.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
White chocolate cake: Preheat the oven to 150°C fan bake. Line a 18cm x 28cm rectangle cake tin with baking paper.
Place the butter, white chocolate and boiling water in a large glass bowl. Cover and microwave on high for 90 seconds until everything has almost melted. Leave to sit for a few minutes. Gently whisk together until all the lumps have melted and the mixture has combined.
Whisk in the caster sugar and vanilla essence. Add eggs and whisk again.
Sift in the flour, baking powder and baking soda. Fold together until completely combined.
Pour into the lined tin. Bake for 60 minutes until a cake skewer comes out clean. Cool for 10 minutes before transferring to a wire rack. Allow to cool completely.
White chocolate ganache: Place the cream in a glass bowl in the microwave. Heat for 40 seconds. Add the white chocolate to the bowl and slowly mix the chocolate into the cream until it is completely combined.
Allow to cool slightly before spreading on the cake. Decorate with extra grated white chocolate if desired.
Recipe FAQs:
Yes! Honestly this cake is so versatile and forgiving. I've split this recipe into two tins and frozen one for a birthday a month later. The key to freezing is to make sure you have plenty of cling film around the cake. Allow the cake to defrost completely before icing with white chocolate ganache.
Everyone loves this cake! I've made it for children's birthday parties as well as for a 70 year old relative. Although it looks simple, it is such a crowd pleaser.
Storage:
The best thing about this cake is that it can be made up to 5 days in advance! If you do prepare it ahead of time, make sure you wrap it in cling film, and ideally, tin foil as well. Or, place the cling-filmed cake in a baking tin. Ice it with the chocolate ganache the day you want to serve it.
This cake will keep well in an airtight container for up to 5 days.
The cake can also be frozen. Again, make sure it is wrapped well in cling film, then freeze for up to 4 weeks. Defrost completely before icing.
Top tips:
This makes one large cake. If you wanted to, you could make it in two smaller round cake tins to make a layered cake. Or eat one and freeze one for another day.
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White Chocolate Mud Cake
A fudgy white chocolate mud cake topped white chocolate ganache.
Ingredients
- 200g butter, cubed
- 250g white chocolate, chopped
- 200ml boiling water
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 2 eggs, whisked
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup cream
- 250g white chocolate
Instructions
- White chocolate cake: Preheat the oven to 150°C fan bake. Line a 18cm x 28cm rectangle cake tin with baking paper.
- Place the butter, white chocolate and boiling water in a large glass bowl. Cover and microwave on high for 90 seconds until everything has almost melted. Leave to sit for a few minutes. Gently whisk together until all the lumps have melted and the mixture has combined.
- Whisk in the caster sugar and vanilla essence. Add eggs and whisk again.
- Sift in the flour, baking powder and baking soda. Fold together until completely combined.
- Pour into the lined tin. Bake for 60 minutes until a cake skewer comes out clean. Cool for 10 minutes before transferring to a wire rack. Allow to cool completely.
- White chocolate ganache: Place the cream in a glass bowl in the microwave. Heat for 40 seconds. Add the white chocolate to the bowl and slowly mix the chocolate into the cream until it is completely combined. Allow to cool slightly before spreading on the cake.
Notes
- The beauty of this cake is that it can be made up to 5 days in advance, it will actually get fudgier over time.
- The ganache can be made the day before you want to cover it if you like, but I recommend you ice it not long before serving.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 245mgCarbohydrates: 46gFiber: 1gSugar: 33gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Gina says
Hello, this cake looks absolutely delicious and I’d like to give it a go. Could you please let me know the quantities of sugar, flour and cream in metric measurements.
Many thanks, Gina
VJ cooks says
You can use a cooking measurement calculator. https://goodcalculators.com/cooking-conversion-calculator/
Donna says
Hey, unfortunate that my cake didn't rise in the middle. Any tips? 150 degrees fan forced, didn't over mix. Thanks
VJ cooks says
Hi Donna, the fudgy nature of this cake means it won't rise in the middle. As long as your skewer comes out clean, then it is cooked the way it should be. It might be hard to see in the photos but mine also has a dip in the middle. I flipped it over before icing.
Hamish says
Hi, do you know if this cake works well with a gluten free flour blend?
VJ cooks says
Hi Hamish, I've made this with Edmonds gluten free flour in the past and it worked well.
Annabel says
I'm wanting to make for the first time for my daughters bday cake. The icing needs to be pink though!
Could I make this ganache the night before with food colouring?
Or am I best to do a vanilla buttercream? With the white chocolate ganache for layering maybe? Thanks!
Thanks
VJ cooks says
Yes it should be fine to colour the ganache 🙂
Michelle says
Hi, I’m also wanting to make this for my daughters birthday cake but need it to be sturdy enough to make it into an old school ‘lolly shop’ from the birthday cake book - will this stand up to being stood up on its side and scooped out? Thanks a lot.
VJ cooks says
Hmm. This is quite a dense cake so I imagine it would be. But I'd hate to say an emphatic 'yes' and it didn't work out for whatever reason!
Michelle says
Thanks a lot, I’ll give it a go and reinforce with skewers if I have to!
VJ cooks says
Yes, reinforcements are a great idea! At the end of the day you will have a tasty cake, and I'm confident it will be structurally sound too. Best of luck!
Krista says
Hi, if I make this in advance and wrap in gladwrap & tinfoil - do I put in fridge? Or just store in my pantry?
VJ cooks says
Just in the pantry is fine.
Darnell says
Can the white chocolate be swapped out for milk chocolate?
VJ cooks says
No sorry, the white chocolate is important to the chemistry of the cake.
C says
Can I add a banana to this?
VJ cooks says
I haven't ever thought to try that! Let me know how you get on.
Sophie says
Hi! I have made the ganache but not wanting to serve until tomorrow. Is it okay in the pantry or do I need to put it in the fridge?
VJ cooks says
In the pantry is totally fine. Wrapped in cling film and in an airtight container is best.