White Chocolate Mud Cake

White Chocolate Mud Cake


Servings 8
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.5 based on 70 ratings.


  • 250 g Butter
  • 180 g White Chocolate coarsely chopped
  • 1.25 cups Caster Sugar
  • 3/4 cup Milk
  • 1.5 cups Plain Flour
  • 1/2 cup Self Raising Flour
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • White Chocolate Ganache
  • 1/2 cup Thickened Cream
  • 350 g White Chocolate chopped

Nutrition Information

Qty per
145g serve
Qty per
Energy 874cal 603cal
Protein 9.5g 6.5g
Fat (total) 49g 34g
 - saturated 22g 15g
Carbohydrate 59g 40g
 - sugars 38g 27g
Dietary Fibre 0.38g 0.26g
Sodium 164mg 113mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

White Chocolate Mud Cake is a very special cake fitting for a birthday cake, engagement cake or even a wedding cake.

Not as dense as a traditional chocolate mud cake, but very decadent nonetheless.


  1. Pre Heat oven to 170 degrees.

  2. Grease a 20 cm round cake tin.

  3. Line with baking paper.

  4. Combine butter, chocolate, sugar and milk in a medium saucepan.

  5. Stir over a low heat without boiling until smooth.

  6. Transfer the mixture to a large bowl and cool until it reaches room temperature.

  7. Next, fold in the sifted flours and add the vanilla extract and egg.

  8. Pour the batter into the greased cake tin and bake for about 1 hour and 30 minutes at 170 degrees.

  9. Let the cake sit in the tin for 5 minutes before turning onto a wire rack to cool.

  10. Ice with White Chocolate Ganache when cake is cool.

  11. White Chocolate Ganache

  12. In a small saucepan or microwave proof jug, add the cream and bring to the boil.

  13. Pour over the chopped white chocolate in a small bowl and mix until chocolate melts.

  14. Refrigerate but stir every 1/2 hour until the mixture is spreadable.

  15. Spread onto a cold cake.

Recipe Hints and Tips:

  • White Chocolate Mud Cake can be frozen.
  • Allow to cool to room temperature before double wrapping in plastic wrap and freezing for up to two months.

White Chocolate Mud Cake | Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar