Picture: Iain Gillespie/The West Australian

Hip hip hooray! This week, we are celebrating Baking Paper's third birthday.

I hope you get to make this cake some time soon to celebrate a special occasion. Buon appetito!

RECIPE: White Chocolate Mud Cake with Mango
Makes: approx. 24cm round cake

250g unsalted butter, diced
180g good-quality white chocolate, roughly chopped
1/2 vanilla pod, seeds only
320g caster sugar
180g full-fat milk
300g plain flour
80g self-raising flour
2 eggs, lightly beaten

White Chocolate Ganache:
125g thickened cream
300g white chocolate, roughly chopped

Filling and topping:
2-3 mangoes, cut into thin slices

Preheat oven to 165C, line cake tin with baking paper and set aside. In a small saucepan over a low to medium heat, melt butter, chocolate, vanilla, sugar and milk together. Once melted, remove from heat, pour into mixing bowl and allow to cool for 10-15 minutes. Fold in flours followed by eggs. Once all combined, pour into prepared tin and pop into oven and bake for 1 1/2 hours or until skewer comes out clean. Remove from oven and allow to cool completely.

To make ganache, heat cream to just below boiling point and pour over chocolate, stirring until combined. Pop into fridge until required. To serve, cut cake horizontally through the middle, spread half the ganache over bottom half of cake and top with slices of mango. Put top half of cake in place, cover with rest of ganache and curl slices of mango on top.

TIP: This recipe is yummy with fresh figs, strawberries or stone fruit.

The West Australian

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