The Ultimate White Chocolate Mud Cake

• 250 g butter
• 200 g white chocolate
• 200 ml water
• 1 1/2 cups caster sugar
• 1 3/4 cups plain flour
• 1 cup self-rising flour
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 125 ml cream
• 300 g white chocolate, chopped coarsely
• Raspberry Sauce
• 4 cups raspberries
• 1/2 cup water
• 3/4 cup sugar
• 2 tablespoons cornstarch

1. Preheat ovem to 175u0b0C
2. Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
3. Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
4. Pour into a greased and base lined 20cm round spring-form cake tin.
5. Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
6. Cool cake until it is ready to be iced. While doing this make the icing and sauce.
7. ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
8. Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
9. Place cake on a serving plate and spread with white chocolate icing.
10. RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
11. Add sugar and cornstarch.
12. Bring to a boil, stirring constantly.
13. Reduce heat and simmer 2 minutes.
14. Push through a strainer & Cool down.
15. Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.

butter, white chocolate, water, caster sugar, flour, flour, eggs, vanilla essence, cream, white chocolate, raspberry sauce, raspberries, water, sugar, cornstarch

Taken from www.food.com/recipe/the-ultimate-white-chocolate-mud-cake-449960 (may not work)