White chocolate and raspberry mud cake | Women's Weekly Food
This white chocolate mud cake with raspberries and topped with a white chocolate ganache icing is a light and fresh twist on the chocolate mud.
Ingredients
- 250 gram butter, coarsely chopped
- 180 gram white eating chocolate, chopped coarsely
- 330 gram caster (superfine) sugar
- 180 millilitre milk
- 225 gram plain (all-purpose) flour
- 75 gram self-raising flour
- 1/2 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 300 gram fresh or frozen raspberries or strawberries
- 1/3 cup chopped roasted hazelnuts
- White chocolate ganache
- 360 gram white eating chocolate, finely chopped
- 1/2 cup thickened cream
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