Trickle Treat White Chocolate Mud Cake

Trickle Treat White Chocolate Mud Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts



  • 450g Unsalted butter, room temperature
  • 405ml Water
  • 450g White chocolate (28%)
  • 450g Plain flour
  • 225g Self-raising flour
  • 600g Caster sugar
  • 5g Salt
  • 5 Eggs, lightly beaten
  • 10g Vanilla paste

White Chocolate Ganache

  • 600g White chocolate 28%
  • 250ml Pure cream
  • 50g Unsalted butter, room temperature
  • Orange food colour

To Decorate

  • 250g Mixed lollies
  • 200g Chocolate sprinkles
  • Orange and black food colouring


  1. Pre-heat the oven to 180C. Prepare 3 x 18cm metal cake tins by spraying the rings with oil and lining the base and sides with baking paper. Ensure the collar of the paper extends 2cm above the tin
  2. Place the butter and water into large saucepan and stir over a medium heat until the butter has melted. Turn off the heat, then add the white chocolate and stir until completely combined and set aside to cool
  3. Mix flours, sugar and salt with the paddle attachment on low speed. When combined, pour in the chocolate mixture, continue to mix and then add the eggs and vanilla. Beat well
  4. Divide the mixture into three parts and pour into cake tins. Colour two tins of mixture with orange and one with black food colouring, then smooth with a palette knife. Bake in the oven for 1 hour or until the cakes are golden brown and a skewer comes out clean
  5. Leave to cool completely in the tin on a wire rack. When cooled, carefully remove the cakes from the rings and wrap in cling wrap and place into the refrigerator overnight
  6. To make the ganache, place the chocolate, broken into pieces, into a medium bowl
  7. Bring the cream to the boil over a medium heat. Take off the heat and pour over the chocolate and add in orange food colouring. Use a hand blender to combine and create the ganache. Cover the surface with cling wrap and allow to cool to 40C
  8. When the ganache has cooled, add in the butter and use the hand blender to mix. Pour the ganache into a clean deep tray and cover the surface with cling wrap until ready to use
  9. When ready to assemble, take the 3 cakes out of the fridge. Place on a chopping board and using a bread knife cut the top of the cakes to make the surfaces even
  10. Use a 9cm round cutter and cut a circle out the middle of 2 of the cakes
  11. Place 1 of the ring cakes on the serving plate using the ganache to secure the bottom. Pipe a layer of the ganache onto the top of the cake and then place the 2nd ring cake cake on top. Press down the cake gently to make sure the cake is even
  12. Fill the middle of the cake with the lollies, making sure to press down. Pipe another layer of the ganache onto the cake and place the last cake on top. Press down the cake and make sure that it is level and flat
  13. Smooth any ganache that has come out of the cake and then apply the rest of the white chocolate ganache to the outside of the cake. Spread the ganache evenly all over the cake using a palette knife
  14. Pour the chocolate sprinkles into a small bowl and sprinkle over the cake, covering it completely. It may help to carefully pick the cake up
  15. To finish the cake garnish the outside with more lollies

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