After I'd made my sister the Rainbow Cake for her birthday she requested that I make one for my nephew's birthday which was at the end of the month. In the shape of a 2. I nervously agreed, while trying to figure out in my head how I'd manage to spread each layer into the 2 shaped tin. It turned out I didn't have to worry that much in the end. A couple of days before the event my sister changed her mind. She was worried about all the food colouring that goes into that cake, and the effect it would have on a bunch of kids. So we decided that I'd make the White Chocolate Mud Cake her friend had introduced us to a few days before. This has to have been the best white chocolate mud cake I've ever tasted. Usually I find them too dense, but this cake was so soft and light.
180g white chocolate
350g unsalted butter chopped
2 2/3 cups caster sugar
1 1/2 cups milk
2 cups plain flour
2/3 cup self-raising flour
1 tsp vanilla
1. Preheat oven to 160 degrees Celsius (140 degrees, fan forced oven) Grease a deep 22cm round cake pan; line base with baking paper
2. Combine chocolate, butter, sugar and milk in large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
395g white chocolate, chopped
340g cream cheese, at room temperature, cut into small pieces
170g unsalted butter, at room temperature, cut into small pieces
2. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended.
3. Add the melted chocolate, and beat again until smooth. Use frosting immediately, colouring it as desired.