| | Mini white chocolate mud cakes
Mini white chocolate mud cakes
Mini white chocolate mud cakes 4.3-5 9
  • Calories: 3095 kj
  • Fat: 41g
  • Carbohydrates: 65g

How to Make:

  1. Preheat oven to 150°C/130°C fan-forced. Lightly grease an 8-hole, 3/4 cup-capacity mini loaf pan.
  2. Place chocolate, butter, milk and sugar in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Remove from heat.
  3. Whisk in self-raising flour, plain flour, vanilla and egg. Pour mixture into loaf holes until three-quarters full. Top each with Cherry Ripe. Bake for 45 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.
  4. Meanwhile, make ganache: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted. Refrigerate, stirring occasionally with a metal spoon, for 30 minutes or until a spreadable consistency.
  5. Spread ganache over cake tops. Sprinkle with coconut. Serve.
Time for preparing:
50 min.


  • 125g white chocolate, chopped
  • 165g butter, chopped
  • 1 cup Carnation light and creamy coconut-flavoured evaporated milk
  • 1 1/3 cups caster sugar
  • 1/3 cup self-raising flour, sifted
  • 1 cup plain flour, sifted
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 85g Cherry Ripe bar, finely chopped
  • 1/4 cup flaked coconut, toasted
  • White chocolate ganache
  • 180g white chocolate, chopped
  • 1/3 cup pure cream