White Chocolate Passionfruit Mudcake

Tags: Cake |

Mudcake is delicious, and if you are a white chocolate fan, you’ll absolutely love this white chocolate passionfruit mudcake recipe! It’s gooey and sweet like a mudcake should be, and the passionfruit adds a wonderful extra dimension that compliments the white chocolate beautifully.

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White Chocolate Passionfruit Mudcake
250 grams butter, chopped 250 grams white chocolate 150 ml water 1 cup caster sugar 50ml Tasti passion fruit in Syrup 1 3/4 cups plain flour 1 cup self raising flour 2 eggs, lightly beaten 1/2 cup sweetened condensed milk Ganache: 100 ml full fat cream 250 grams white chocolate 130mls (or to taste) 'Tasti' Passion fruit in sweetened syrup.
Course Dessert
Cuisine NZ
Prep Time 40 mins
Cook Time 1.5 hours
Servings
people
Ingredients
Course Dessert
Cuisine NZ
Prep Time 40 mins
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 150 °
  2. Place first four ingredients in a saucepan over a low heat and stir until all ingredients are melted and combined. Take off heat and leave to cool for 10 minutes.
  3. Sift both flours together and add to cooled chocolate mixture, beat gently.
  4. Stir in eggs, sweetened condensed milk and passonfruit syrup.
  5. Pour the mixture into a deep round dish (20-22cm is ideal) and cook for 1 hour - cooking times can vary greatly between ovens so keep checking with a toothpick.
  6. Leave to cool completely before turning out and icing with passion fruit and white chocolate ganache.
  7. For the Ganache, using a double boiler system (a glass bowl sitting in a pot with 2 inches or so of water on a low heat works just as well) pour cream into the bowl and heat on a low temperature for 5 mins.
  8. While waiting for cream to heat, grate chocolate as this speeds up the melting process once in the cream.
  9. Once cream is heated add grated chocolate and stir until melted and slightly thickened.
  10. Take off heat - add passionfruit syrup. Leave to cool for 15 mins (at least) before putting on cake. I find that once it fully cools it goes thick very quickly so it is best to work quickly once you see this happening. To speed up the process you could put it in the fridge but I find this sometimes takes the glossy look away from the ganache.
  11. Enjoy!
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