White Chocolate mud cake

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Recipe's preparation

Line a 22cm round cake tin with baking paper (bottom and sides) and pre-heat your oven to 160 degrees celsius (fan-forced).
Place the butter, caster sugar, milk and white chocolate squares into your Thermomix bowl and cook for 3 minutes, 60 degrees, Speed 2 or until the butter and chocolate have melted and the mixture is smooth
Add the flour, baking powder, vanilla extract and eggs to your Thermomix bowl and mix for 10 seconds, Speed 4.
Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 4
Transfer to your prepared cake tin and place into the oven to bake for 50 minutes or until cooked through when tested with a skewer. Carefully remove the cake from the oven and allow it to cool in the pan.
White Chocolate Ganache


Add the cream to your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 1.
Set the timer on your Thermomix to six minutes, 60 degrees, speed 2 and gradually add the white chocolate pieces. Continue to mix until chocolate has melted.
Transfer the ganache to a bowl or place the Thermomix bowl into the fridge to chill for 30 minutes. This will allow the ganache to begin to firm and give a better consistency to top the cake with