Emelia Jackson's white chocolate mud cake with raspberries recipe

Check out this delicious white chocolate mud cake with raspberries recipe from You Had Me at Cake by Emelia Jackson.

This is a cake I used to make weekly when I was making wedding and celebration cakes full time. White chocolate and raspberry is a flavour combination that is universally loved, and a mud cake is a fail-safe when making a cake in advance for a celebration, as the texture and flavour improves with age. Give this one a go for your next big celebration – it’s lush, sweet and tart with the freshness of the raspberries.

Makes a 20 cm (8 inch) cake

• 240 g (81/2 oz) caster (superfine) sugar

• 165 ml (51/4 fl oz) full-cream milk

• 150 g (51/2 oz) unsalted butter

• 80 g (23/4 oz) white chocolate

• 2 eggs

• 1/2 tablespoon vanilla bean paste

• 180 g (61/2 oz) self-raising flour

• 85 g (3 oz) raspberries, fresh or frozen

• 11/2–2 × 125 g (41/2 oz) punnets fresh raspberries, to serve

White chocolate ganache

• 65 ml (2 fl oz) thickened (whipping) cream

• 165 g (53/4 oz) white chocolate, chopped

• 7 g (1/3 oz) unsalted butter, softened

• 1/2 teaspoon vanilla bean paste

Preheat the oven to 140°C (275°F) – no fan for this one. Line the base and sides of a 20 cm (8 inch) round cake tin with baking paper.

Combine the sugar, milk and butter in a large saucepan and bring to the boil. Ensure the butter has fully melted and the sugar has completely dissolved.

Turn the heat off, add the white chocolate and stir to completely melt and emulsify. Set this mixture aside to cool completely (you can complete this step the day before and set it in the fridge). If you don’t allow this to cool, the flour will begin to cook when you mix it in and your cake will have a gummy texture.

Once the white chocolate mixture is cool, whisk in the eggs and vanilla before adding the flour and whisking to combine completely. The batter will be really thin – don’t be alarmed, this will give your mud cake a really fudgy, moist texture.

Pour the cake batter into the cake tin, then stud it with raspberries. Bake for 45–55 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for an hour – the cake will break if you try to remove it before it’s cooled. Once cool, turn the cake out directly onto a serving plate.

For the ganache, bring the cream to a simmer. Pour the hot cream over the chopped white chocolate in a heatproof bowl and let it sit for 1–2 minutes to melt. If the chocolate doesn’t melt completely, place it in the microwave for 30 seconds. Add the butter and vanilla and use a stick blender to blend until smooth and glossy. Allow the ganache to cool at room temperature until it’s a spreadable consistency.

Generously swirl the ganache over the top of the cake and pile high with fresh raspberries before serving.

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You Had Me at Cake

by Emelia Jackson

The happily ever after we all deserve is here, in this irresistible package of easy-entry, foolproof cake recipes by baking icon Emelia Jackson.

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