White Chocolate Mud Cake with Caramel Buttercream

This delightful sweet dense mud cake is perfect for dessert or with afternoon tea.

Ingredients 8 - 10

170 g butter

140 g white chocolate

140 ml milk

200 g caster sugar

1 tsp vanilla extract

2 eggs (100g)

180 g cups plain flour

150 g self raising flour

400 g caramel buttercream

100 g white chocolate shaving

Method

Preheat the oven to 160°C normal bake and spray a 20 cm round spring form pan or cake tin. Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat, stirring until melted and combined. Allow mixture to cool to room temperature. Blend in the eggs and then the flours, combine until evenly mixed. Pour batter into the prepared tin and bake in the oven for approx. 70 minutes. Take the cake out of the oven and allow cooling on the bench before removing from the tin. Allow cooling in the fridge for at least 60 minutes. Spread caramel buttercream evenly on the cake and press the chocolate shavings onto the sides. Allow cooling before cutting and serving.

Note: You can glaze the mud cake with white, milk or dark chocolate ganache instead of caramel buttercream.