White Chocolate Mud Cake
300g white chocolate
1 cup (250ml) milk
165g (3/4 cup) caster sugar
1 teaspoon vanilla essence
2 large eggs, lightly beaten
36g (1/4 cup) self-raising flour
145g (1 cup) plain flour
Grease and line a 20cm square cake tin. Preheat oven to 160 degrees Celsius.
Melt chocolate, butter, milk and sugar together over low heat, stirring occasionally. When mixture is completely smooth remove from heat and allow to cool for 15 minutes.
Add vanilla and eggs and mix to combine. Add self-raising flour and stir to combine, then stir in plain flour and mix until batter is smooth.
Pour mixture into tin and bake for about 1 to 1 1/4 hours. When the cake is ready, a skewer or knife inserted into the centre of the cake should come out without any batter attached.
Cover cake and allow it to cool to room temperature in tin. When cake is cold, spread with white chocolate ganache. Store cake in refrigerator and bring to room temperature before serving.
Sour Cream and White Chocolate Ganache
250g white chocolate
110g sour cream
Melt white chocolate over very low heat, stirring occasionally. When chocolate is completely melted, remove from heat and quickly stir in sour cream. When mixture is smooth, spread over cake.