Sunday, May 17, 2009

White Choc Honeycomb mudcake

This is a much requested recipe from the Aussie contingent on 123.
  • 25og butter, chopped
  • 180g white chocolate, roughly chopped
  • 1 cup milk
  • 1 1/4 cups caster sugar
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 1 3/4 cups plain flour, sifted
  • 1/2 cup self raising flour, sifted
  • 2 x 50g violet crumble bars, chopped


  • 180g white chocolate, roughly chopped
  • 1/2 cup thickened cream


Grease and line 22cm cake tin (2 layers of baking paper)

Place butter, chocolate, milk, sugar & vanilla into a saucepan and stir over gentle heat until blended and smooth. Set aside for 25 minutes until cooled. Pre-heat oven to 160c/140c fan forced.

Whisk eggs & flours into chocolate mixture. Fold in half the violet crumble. Pour mixture into prepared pan and bake for 1hour 45minutes to 2hours - until browned and a skewer comes out with crumbs clinging. (cover cake losely with foil if over-browning during cooking). Cool in pan


Place chocolate & cream in microwave proof bowl - microwave on high for 1minute, stirring halfway through until smooth. Set aside for 15 minutes until cool. Whisk gently to thicken and spread over cake top. Sprinkle remaining Violet crumble - cut and serve!


I have it on good authority that this also works well as cupcakes...

1 comment:

Lee-Ann said...

what a good idea for a blog Bronny - wish i had thought of it...and yes I have a 3rd drawer for bits & pieces too