Another white chocolate cake

Technically this is called a “White chocolate mud cake”, but, well, ick. “Mud” and “cake” doesn’t seem like a nice combo to me.

Jo made a delicious one for my birthday in 2008 and on her post included a link to a similar recipe from an Australian food blog. That’s the  I tried here. I undercooked it a bit unfortunately (rushing to go out), but it was still delicious.

Like Jo’s earlier version, it was very rich and dense. 300g of white chocolate in the cake alone for this one, and I made it in a fairly small cake tin (20cm square).

The ganach in this recipe called for another 200g of white chocolate, melted over a low heat in a saucepan, then mixed with sour cream (rather than the usual method of heating cream and adding it to choc). White choc seems to seize even more easily than dark, so I did it in a bowl over a saucepan of simmering water instead.

Half a kilo of white chocolate. You can’t really argue with that.