White Truffle Mud Cake is a luxurious and moist dessert that has become a favorite for special occasions. This cake is layered with silky white chocolate ganache and adorned with delightful truffles made from pistachios, cranberries, and coconut. Each bite offers a perfect balance of sweet and creamy, making it an unforgettable treat for any celebration.

Why You’ll Love This White Truffle Mud Cake

Here are just a few reasons why this decadent white truffle cake is a must-try:

Rich and moist texture that melts in your mouth.
White chocolate adds a creamy sweetness that pairs well with truffles.
Perfect for special occasions or as a gourmet dessert.
Easy to make, even for beginner bakers.
Can be customized with different toppings and fillings.
Impressive presentation with minimal effort, making it look like a professional cake.
It makes an excellent centerpiece for celebrations.
Vegetarian-friendly, accommodating various dietary preferences.

Ingredients for White Truffle Mud Cake

Gather these items:

200g butter, chopped
180g white chocolate, chopped
1 cup caster sugar
3/4 cup milk
1 cup plain flour
3/4 cup self-raising flour
2 eggs, lightly beaten
Icing snowflakes, to decorate (optional)
300g white chocolate, chopped (divided)
2 tbsp thickened cream
1/4 cup finely chopped pistachio kernels
1/4 cup finely chopped dried cranberries
1 cup shredded coconut, roughly chopped
2 x 180g blocks white chocolate, chopped
2/3 cup thickened cream
1/4 cup finely chopped pistachio kernels
1/4 cup finely chopped dried cranberries

How to Make White Truffle Mud Cake Step-by-Step

Step 1: Preheat oven to 180°C (160°C fan-forced). Grease a 7cm-deep, 20cm round cake pan and line the base and sides with two layers of baking paper.
Step 2: In a large saucepan over low heat, melt butter, white chocolate, sugar, and milk, stirring until smooth. Allow to cool for 15 minutes.
Step 3: Stir in plain flour, self-raising flour, and beaten eggs until well combined. Pour into the prepared pan.
Step 4: Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
Step 5: Place 120g of the white chocolate and cream in a microwave-safe bowl. Heat on HIGH for 1 minute, stirring halfway until smooth. Stir in pistachios and cranberries. Refrigerate for 3 hours or until firm.
Step 6: Melt the remaining white chocolate. Roll chilled mixture into teaspoon-sized balls. Dip each truffle into melted chocolate, coat with coconut, and refrigerate for 30 minutes or until set.
Step 7: Combine chopped white chocolate and cream in a microwave-safe bowl. Heat for 1–2 minutes, stirring every 30 seconds until smooth. Transfer 1/2 cup to another bowl and stir in pistachios and cranberries. Let both mixtures cool for 10–15 minutes until thickened.
Step 8: Slice the cooled cake horizontally. Place the bottom layer on a serving plate and spread pistachio ganache over it, leaving a small border. Top with the remaining cake layer.
Step 9: Spread the plain ganache over the top and sides of the cake. Decorate with white truffles and optional icing snowflakes.
Step 10: Allow the cake to set for 15 minutes before serving.

Pro Tips for the Best White Truffle Mud Cake

Keep these in mind:

Ensure the cake cools completely before slicing.
Use high-quality white chocolate for best results.
Consider adding a layer of cream cheese frosting for a tangy contrast.
Experiment with different nuts and dried fruits for unique flavors.

Best Ways to Serve White Truffle Mud Cake

This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. For a more luxurious experience, consider pairing it with fresh berries or a drizzle of raspberry sauce. It’s not just a cake; it’s a gourmet white truffle dessert that will impress your guests.

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How to Store and Reheat White Truffle Mud Cake

To keep your cake fresh, wrap it tightly in plastic wrap and store it in the refrigerator. It can last up to a week. If you have any leftovers and want to enjoy them later, simply cut a slice and microwave it for about 10-15 seconds. This cake is delicious both chilled and warm!

Frequently Asked Questions About White Truffle Mud Cake

What is white truffle mud cake?

The white truffle mud cake is a rich and moist cake made with white chocolate and layered with ganache. It’s often decorated with truffles and other elegant toppings, making it a perfect dessert for celebrations.

Can I make white truffle mud cake ahead of time?

Yes, this cake can be made a day in advance. In fact, it often tastes even better the next day as the flavors meld together. Just make sure to store it properly in the refrigerator.

How do I avoid common mistakes with white truffle mud cake?

To avoid issues, ensure you measure your ingredients accurately and do not overmix the batter. Also, allow the cake to cool completely before decorating to prevent a messy presentation.

Variations of White Truffle Mud Cake You Can Try

Feel free to experiment with different flavors:

Try adding matcha powder for a unique twist.
Incorporate orange zest for a citrusy touch.
Use dark chocolate instead of white for a richer flavor.
Top with a layer of cream cheese frosting for a tangy contrast.

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For more delicious dessert ideas, check out our desserts category. If you’re interested in other cake recipes, you might enjoy our Pistachio Pavlova Meringue Cakes or Apple Pie. For tips on baking techniques, visit King Arthur Baking.

Indulge in this Luxurious White Truffle Mud Cake

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Author: Michael
Total Time: 3 hours
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A luxurious and moist White Truffle Mud Cake layered with silky white chocolate ganache and adorned with pistachio, cranberry, and coconut truffles.

Ingredients

Scale

200g butter, chopped
180g white chocolate, chopped
1 cup caster sugar
3/4 cup milk
1 cup plain flour
3/4 cup self-raising flour
2 eggs, lightly beaten
Icing snowflakes, to decorate (optional)
300g white chocolate, chopped (divided)
2 tbsp thickened cream
1/4 cup finely chopped pistachio kernels
1/4 cup finely chopped dried cranberries
1 cup shredded coconut, roughly chopped
2 x 180g blocks white chocolate, chopped
2/3 cup thickened cream
1/4 cup finely chopped pistachio kernels
1/4 cup finely chopped dried cranberries

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Instructions

Preheat oven to 180°C (160°C fan-forced). Grease a 7cm-deep, 20cm round cake pan and line the base and sides with two layers of baking paper.
In a large saucepan over low heat, melt butter, white chocolate, sugar, and milk, stirring until smooth. Allow to cool for 15 minutes.
Stir in plain flour, self-raising flour, and beaten eggs until well combined. Pour into the prepared pan.
Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
Place 120g of the white chocolate and cream in a microwave-safe bowl. Heat on HIGH for 1 minute, stirring halfway until smooth. Stir in pistachios and cranberries. Refrigerate for 3 hours or until firm.
Melt the remaining white chocolate. Roll chilled mixture into teaspoon-sized balls. Dip each truffle into melted chocolate, coat with coconut, and refrigerate for 30 minutes or until set.
Combine chopped white chocolate and cream in a microwave-safe bowl. Heat for 1–2 minutes, stirring every 30 seconds until smooth. Transfer 1/2 cup to another bowl and stir in pistachios and cranberries. Let both mixtures cool for 10–15 minutes until thickened.
Slice the cooled cake horizontally. Place the bottom layer on a serving plate and spread pistachio ganache over it, leaving a small border. Top with the remaining cake layer.
Spread the plain ganache over the top and sides of the cake. Decorate with white truffles and optional icing snowflakes.
Allow the cake to set for 15 minutes before serving.