WHITE CHOCOLATE MUD CAKE

This soft, buttery, white chocolate flavor mud cake is perfect cake covered in creamy white buttercream decorated with dark chocolate scraps

INGREDIENTS

1 cup unsalted butter

2 cups white chocolate , chopped

1 cup powdered sugar

1 cup milk

2 eggs

2 teaspoons vanilla extract

2 and 1/2 cups maida/ plain flour

2 teaspoons baking powder

White chocolate buttercream

1/2 cup unsalted butter, room temperature

1/2 cup white chocolate, pieces

1/2 teaspoon vanilla extract

2 cups powdered or icing sugar

1 tablespoons milk

Dark chocolate curls/ scraps

INSTRUCTIONS

Preheat oven to 180 degree C. Grease and line a round cake tins with baking or parchment paper.

In a saucepan, add butter, white chocolate pieces, sugar and milk. Place on low to medium heat. Stir until smooth until the sugar has dissolved. Set aside for a few minutes to cool slightly.

Add eggs only once cooled a bit and vanilla and stir until combined. Add flour and baking powder together and stir until combined. The batter may look a little lumpy.

Pour the cake batter into the tin and place in the oven for approximately 30 minutes or until a toothpick or knife comes out clean.

Transfer to a wire rack to cool completely.

To make the white chocolate frosting :

Melt the chocolate in a microwave until melted and set aside. Place butter in a mixing bowl and beat with an hand or electric mixer. Add vanilla, powdered sugar and milk to the butter and beat until combined. Add melted chocolate, ensuring the chocolate is still smooth and melted and beat until mixed through.

Frost the top and sides of cake smoothly and decorate with dark chocolate curls/ scrapes.

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