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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 250 grams butter, coarsely chopped
- 180 grams white eating chocolate, chopped coarsely
- 330 grams caster (superfine) sugar
- 180 millilitres milk
- 225 grams plain (all-purpose) flour
- 75 grams self-raising flour
- 1/2 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 300 grams fresh or frozen raspberries or strawberries
- 1/3 cup chopped roasted hazelnuts
- White chocolate ganache
- 360 grams white eating chocolate, finely chopped
- 1/2 cup thickened cream
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