White Chocolate Mud Cake

Home » Sweet » Cakes » Sheet Cakes

Published December 2, 2011

Jump to Recipe

White Chocolate Mud Cake with a Sour Cream Ganache

OK, so I’m trying to figure out Pinerest.Everybody’sdoing it. And they say it’s wonderful, an easy place to save everything you find on the internet, just like bookmarking, but with pictures. And I’m all about pictures. I’m a visual person.

So I get invited to Pinerest. And I go onto the site. And there are all these pictures already pinned by other people. Stuff other people like. People I don’t even know. But I like some of the stuff I see so I click on a few things, check a little further. I see how to get to theoriginalpost to read more. This is cool, I see how this could be addicting.

So I click on thepull downmenu for the foodcategory. I’m always looking for something new and yummy.

And on the very top row, is this amazing picture of a piece of cake. It’s a piece ofWhite Chocolate Mud Cake. And it’s just calling out to me. and it so awesome that the girls who write this blog are in Australia. An international recipe.

So you know I have to make it!

Connect with Chocolate Chocolate and More!

Facebook|Twitter|Google+

Pinterest|instagram

Save your favorite recipes toyour personal recipe boxwith thebutton on all my recipes! Create aMeal Planwith your“favorite”recipes and the ingredients will automatically be added to your ownGrocery List!

White Chocolate Mud Cake

Ingredients

1 3/4 cup white chocolate chips (I used Hershey's cause that's what I had)
14 Tablespoons butter
1 cup milk
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, slightly beaten
2/3 cup self-rising flour
1 cup all purpose flour

For Ganache

1 1/4 cup white chocolate chips
3/4 cup sour cream

Instructions

Preheat oven to 320 degrees. Grease a square baking pan and then line with parchment paper.
Place chocolate, butter, milk and sugar in a medium saucepan over low heat, stirring frequently until chocolate and butter are completely melted and mixture is smooth. Allow mixture to cool for about 15 minutes.
Add vanilla and eggs to mixture and still till combined.
Sift flours together in a large mixing bowl.
Then add 1 cup of Chocolate mixture to flour and stir until a smooth paste forms.
Continue to add chocolate mixture a cup at a time, stirring to blend well each time until all is combined. Pour into your prepared pan.
Bake for 1 hour 10 minutes to 1 hour 20 minutes, using a toothpick to test for doneness. Mine was perfect right at 1 hour 10 minutes.
Remove from oven and allow to cool completely covered with a tea towel or or greaseproof paper (wax or parchment paper.)
For Ganache-Melt white chocolate in a small pan or in the microwave, stirring frequently until smooth. Add in sour cream and stir to combine. If your mixture becomes lumpy (mine did, warm melted chocolate plus cold sour cream equaled lumps) warm slightly and continue stirring till smooth. Pour over cake to ice.
Store in refrigerator but bring to room temperature before serving.

Notes

Tip: place sheets of waxed paper under the edges of cake when icing. then once cake is set, carefully pull out waxed paper.

recipe source ChocolateChocolateandmore.com

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

And in my house, the kids love those waxed paper sheets. I place them in the freezer to set up, Much easier for the kids to peel off the chocolate.

The only thing that would have made this cake even moredecadentthan it already is would have been some raspberry sauce but it’s December andraspberriesand strawberries aren’t available and this cake is too good for frozen fruit.

This is a heavy, well flavored cake, would also be perfect if you wanted to use for makingPetit FoursorSachertorte Squares. And the sour cream ganache, it’s so smooth and creamy, the perfect combination for this cake.

Want more White Chocolate?

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

Reader Interactions

Comments

Hari Chandana says
December 2, 2011 at 5:29 pm

Looks super delicious and perfect.. beautiful shots too.. thanks for the recipe !!
Indian Cuisine
Reply
Carrie's Experimental Kitchen says
December 3, 2011 at 1:52 pm

My daughter is here looking at this with her mouth watering! 🙂
Reply
Carrie - ASassyRedhead.com says
December 3, 2011 at 3:31 pm

Fantastic…heavenly.
I really, really wish you lived just down the street.
See Also
Our Best-Ever Chocolate Cakes
=)
Reply
Terra says
December 4, 2011 at 3:03 am

Oh what a gorgeous cake, I would adore this!!! I just started using Pinterest. It took me a bit, but now see how fun it is. I like to share some of the links I find:-) I believe you go to settings, and upload a new pin, which would be your post. There should be a slot for the link and all. I follow you on Facebook as Cafe Terra, if you have a question:-) Hugs, Terra
Reply
Bizzy B. Bakes says
December 4, 2011 at 3:19 am

I am glad you found this. Now, I can make it too. I have to get some white chocolate.
Reply
Moore Or Less Cooking Blog says
December 4, 2011 at 2:36 pm

Yummy and beautiful!
Nettie
Reply
Joan@chocolateandmore says
December 6, 2011 at 12:28 am

This cake was like a tiny slice of heaven in our mouths!
I think the only thing I didn’t like about it was having to keep it in the refrigerator and then bring it back to room temperature for serving. When I want cake, I want it now!
Reply
Joan@chocolateandmore says
December 6, 2011 at 12:29 am

And I figured out pinerest, I’m loving it! you can follow me here
https://pinterest.com/chocolatemore/
Reply
Winnie says
January 4, 2012 at 1:58 pm

This cake looks delicious! I loooooooooooove white chocolate but never baked white-chocolate cake before. Now I have to try!
Thanks for sharing this recipe 🙂
Reply
Anthony T.Keil says
February 12, 2012 at 4:42 pm

You are a very clever person!
Sorel Women’s Helen Of Tundra Boot
Reply
Anonymous says
February 6, 2013 at 3:08 am

I’m so looking forward to trying this recipe! (btw, in your blog, pinterest is misspelled as pinerest) Thanks!
Reply
Melody C. says
August 18, 2013 at 10:18 am

Love this recipe! Thank you for posting ine with American measurements!
To the ganache I added Tessoro Limoncello to taste and garnished with fresh blueberries!
Reply
Patricia J says
August 29, 2013 at 7:48 pm

In this recipe, White Chocolate Mud Cake, you refer to a square cake pan…what size, 8″, 9″, 12″. Looking forward to your reply.
Thank you.
Reply
- Joan Hayes says
  August 29, 2013 at 8:32 pm
  
  Patricia, my pan is an 8 inch but a 9 inch would also work well.
- Patricia J. says
  August 30, 2013 at 4:29 pm
  
  Thanks for your quick reply. As soon as it cools off here in the Chicago area (it’s in the mid 90’s today) I will definitely try this recipe.
Sandy_of_WV says
December 29, 2013 at 1:06 pm

Got a ?…
320 for the oven temp – is this correct?
Reply
Christina says
December 17, 2014 at 3:39 pm

does that say 14 tbs Of butter?
Reply
- Joan Hayes says
  December 19, 2014 at 10:26 pm
  
  Yes, it’s 14 (fourteen) tablespoons not quite a full cup.

White Chocolate Mud Cake - Chocolate Chocolate and More! (2024)