The Ultimate White Chocolate Mud Cake - cooking recipe

Ingredients

250 g butter
200 g white chocolate
200 ml water
1 1/2 cups caster sugar
1 3/4 cups plain flour
1 cup self-rising flour
2 eggs, lightly beaten
1 teaspoon vanilla essence
125 ml cream
300 g white chocolate, chopped coarsely
Raspberry Sauce
4 cups raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch

Preparation

Preheat ovem to 175\u00b0C
Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
Pour into a greased and base lined 20cm round spring-form cake tin.
Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
Cool cake until it is ready to be iced. While doing this make the icing and sauce.
ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
Place cake on a serving plate and spread with white chocolate icing.
RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
Add sugar and cornstarch.
Bring to a boil, stirring constantly.
Reduce heat and simmer 2 minutes.
Push through a strainer & Cool down.
Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.