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
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.
Notes
- Ensure the cake cools completely before slicing.
- Use high-quality white chocolate for best results.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg