Melt & Mix White Chocolate & Raspberry Mudcake

Thanks SO MUCH everyone, the response to my new book “Sweet Things” has been amazing. It’s clear that many of you love your cakes and desserts as much as I do. To celebrate, here’s a new free recipe, and my gosh it is SO GOOD! I even caught my husband having a slice for “breakfast” this morning! Enjoy. Dx.

Melt & Mix White Chocolate & Raspberry Mudcake

  • Servings: 12
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I love this cake so much. White chocolate and raspberries, it’s a match made in heaven. The sweetness of the most divine and dense mudcake ever, balanced with the delicious tartness from the raspberries. I promise you’ll love it too.

  • 250g butter, roughly chopped
  • 200g white chocolate
  • 400g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 100g self raising flour
  • 180g raspberries, fresh or frozen
  1. Preheat oven to 180 degrees (fan forced). Line a 22cm cake tin with baking paper, including a collar that reaches a few centimetres above the rim of the tin.
  2. Place butter and white chocolate in the thermal bowl. EXPERT / 10 minutes / speed 0 / 70 degrees / cap ON. Then run EXPERT / 1 minute / speed 3 / 70 degrees / cap ON.
  3. Add sugar, eggs and vanilla. EXPERT / 1 minute / speed 8 / 0 degrees / cap ON.
  4. Add plain flour and self raising flour. EXPERT / 1 minute / speed 13 / 0 degrees / cap ON. Stop to scrape down sides during mixing if needed.
  5. Gently fold through the raspberries and pour mixture into the prepared cake tin. Bake for around 1 hour and 40 minutes, or until a skewer poked into the centre of the cake comes out clean. Allow to cool completely before removing from tin.

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