What is the yummiest cake in the world?

Answer 1

White Chocolate and Honeycomb Mud Cake 180g white chocolate, chopped

250g butter, chopped

1 cup milk

1¾ cup caster sugar

2 teaspoons vanilla essence/extract

1¾ cup plain flour, sifted

½ cup self raising flour, sifted

2 eggs, lightly beaten

1-2 x 50g Violet Crumble bars White Chocolate Ganache

180g white chocolate

1/3 cup thickened cream

+ 2-3 tablespoons cold cream extra

1 x 50g Violet Crumble bars, chopped just before serving Stir white chocolate, butter, milk, sugar and vanilla essence in a saucepan over low-medium heat until melted and smooth. Pour into a large bowl and leave to cool for 25 minutes. Preheat oven to 160C or 140C fan forced. Grease and line a 20-22cm round tin with baking paper. Add eggs and sifted flours and whisk to combine. Fold through Violet Crumble. Pour into prepared tin and cook for 1½ -2 hours or until skewer combs out with clean or with a few crumbs. If the cake starts to brown too much, cover loosely with a piece of foil. Remove from oven when cooked and rest in tin for 10 minutes. Allow to finish cooling on cooling rack. To make the ganache, put the white chocolate and cream in a bowl and microwave on high for 1 minutes, stirring half way through. Stir until smooth. Allow to cool for 15 minutes. Using an electric beater, beat the white chocolate mix for 2-3 minutes. Add extra cream to help cool down the mix and help it thicken easier. Beat on high for 2 minutes at a time, scrapping and observing the texture. Once it is nice and thick cover the cooled cake with the ganache.

Just before serving, chop up the remaining Violet Crumble and scatter over cake. Serve.