WHITE CHOCOLATE MUD CAKE
Serves: 12
FOR THE CAKE
250 chopped butter
150 chopped white chocolate
440 superfine sugar
250 milk
225 all-purpose flour
75 self-raising flour
1 teaspoon vanilla essence (or extract)
2 lightly beaten eggs
FOR THE WHITE CHOCOLATE GANACHE
125 cream
300 chopped white chocolate
Preheat oven to moderately slow (170C).
Grease deep 20cm-round cake pan; line base and side with baking paper.
Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth.
Transfer mixture to large bowl; cool 15 minutes. Whisk in flours then essence and egg; poor mixture into prepared pan. Cover loosely with foil, bake for 1 hour.
Discard foil, stand cake in pan for 10 minutes then turn onto a wire rack; turn top-side up to cool. Place cake on serving plate, spread all over with white chocolate ganache.
White Chocolate Ganache: Bring cream to a boil in a small saucepan; pour over chocolate in a small bowl, stir with a wooden spoon until chocolate melts.
Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
Photo: Caro Botha
Nota Caro Botha: Dis die resep wat ek gevolg het… ek het net koek meel gebruik en 2t bakpoeier… ek het 1.5 keer die beslag moes maak om my 6 lae te kry. Daai resep is genoeg vir 4 lae. Lw ek het net die koek van die resep af gebak…
VERSIERSEL OP DIE FOTO: Gewone botter versiersel waar ek die botter geklits het tot dit spierwit is voor ek enige versiersel bygesit het.
