Drumroll Please.... White Chocolate Mud Cake!

So Summer is right around the corner and why not celebrate it with some white chocolate?

Anything with chocolate in it and I'm game.

I do not own this recipe, the ingredients and instructions are based off of www.exclusivelyfood.com

So here's the ingredient list: (:

The white chocolate ganache contains sour cream to cut some of the sweetness of the white chocolate.

Serves about 16.

Cake Recipe

Use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

300g white chocolate (we use Cadbury Dream white chocolate)

200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)

250ml (1 cup) milk

165g (3/4 cup) caster sugar

2 teaspoons (10ml) vanilla extract

2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)

100g (2/3 cup) self-raising flour

150g (1 cup) plain flour

Sour Cream and White Chocolate Ganache

200g white chocolate

88g sour cream

Step One:

Heat the oven to 320F and grease a 20cm square inch cake pan, 

if you can line the sides with baking paper, 

it'll make it easier to get out.

Step Two:

In a saucepan, combine the sugar, butter, milk, and chocolate. 

Once everything is all melted into deliciousness, turn off the heat and stir it all till its completely smooth.

 Let it cool for at least 15 minutes 

(I recommend that you should probably let it cool for more like an hour) 

Step Three:

Once it's completely cooled down, add the eggs and vanilla(if you want to use it) 

Step Four:

In a large bowl, combine the flours. 

Add about one cup of the chocolate mixture into the flour and stir until smooth

Step Five: 

Now add another cup of the chocolate mixture and mix until it's all smooth and creamy. 

Step Six:

Now... gradually, add the rest of the chocolate mixture. By adding the wet ingredients into the dry 

ingredients very gradually, lumps and bubbles are prevented. 

Just making it yummier!

Step Seven:

Once everything is mixed in, pour it into your greased pan.

Now this cake is going to be pretty short because I've found that

when you make a really tall cake, the outside is crispy

while only the inside is baked to perfection.

If you want a tall cake, you can make two of these and put the 

filling on the inside instead of the top

Step Eight:

Now bake the cake for about 70-80 minutes. When it seems done, stick a toothpick

in the center and if it comes out with no batter, your all good to go!

Step Nine:

Now the Ganache can get a little tricky so exclusivelyfood.com said this (I think it'll help):

Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.

Step Ten: 

Ice the cake after it has COMPLETELY cooled and wala! Enjoy! Happy Summer 

By the way, this could also be an excellent base cake recipe for 

design cakes. Here are so great examples