White Chocolate Mud Cake

Yield: 12 servings

Ingredients

Cake

• 1 cup butter, chopped
• 1 pound white chocolate, chopped coarsely
• 2 cups granulated sugar
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 cup self-rising flour
• 1 teaspoon vanilla extract
• 2 eggs, beaten lightly

White Chocolate Ganache

• 1/2 cup cream
• 12 ounces white chocolate, chopped coarsely

Instructions

1. Grease a deep 9-inch round cake pan; line base and side with baking paper.
2. Cake: Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling, until smooth.
3. Transfer mixture to large bowl; cool for 15 minutes.
4. Heat oven to 325 degrees F.
5. Whisk sifted flours into mixture, then stir in extract and eggs. Pour mixture into prepared pan; bake for 1 hour.
6. Cover pan with foil; bake another 45 minutes.
7. Let cake stand in pan for 30 minutes; turn onto a wire rack to cool.
8. Spread top and sides of cold cake with White Chocolate Ganache.
9. White Chocolate Ganache: Bring cream to a boil in small saucepan; pour over chocolate in small bowl, stirring until chocolate melts.
10. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable.