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white chocolate mud cake with Raspberry glaze

March 24, 2017
white chocolate mud cake
white chocolate mud cake
Every journey begins with the first brave step in a flight of fancy to somewhere different, somewhere better, somewhere happier or simply somewhere secure- maybe just that tiny little corner desk with one’s favourite photograph of a loved one staring back after having been on a whirlwind tour across the world . My personal sojourns have been quite a fascinating blend of philosophical and Physical realities of being in different countries, experiencing different cultures and hearing different tongues and adjusting my palate to different tastes.
I have been extremely fortunate & feel blessed in my journey in life having met so many wonderful and fantastic people from whom I have learnt heaps, I can never repay my gratitude to all those people whom I have come across each one of them who has taught me a very valuable lesson or has been an inspiration to live life so completely or simply inspired me to do a little better, laugh a little more and complain a little less. In my opinion a real journey is where you lose yourself among the labyrinths of paths only to discover the true trail to your self-fulfilment. The difference between what we were and what we have become is the true essence of a well-travelled journey.
Sometimes an unknown path may seem a little intimidating at the beginning, the anticipation of what to expect, the fear of the unknown, but it has been my experience that great rewards come to those who persevere in their chosen path, forging a highway where there was not even a trail of bread crumbs to follow.
We are all gypsies on a journey of our own creating and building and leaving a little of ourselves behind only to discover a completely new self often which tends to surprise us but in rather pleasant ways. I remember my recent journey since March 2016 reconnecting with my blog/ passion after a hiatus has been so fulfilling and making me feel the person I am today. People who know me personally can see my real passion reflected in these pages. I am a very passionate collector of memories and of what appeals to my eye, luckily these little trinkets often come in handy for me as a stylist.  


A journey that started long back in 2008 was abruptly shut downs with all sorts of excuses that has no definitions, no reasons no excuses. Reconnecting once again with that journey since last year March 2016 was simply phenomenal for me. My list of rewards of relentlessly walking on my journey can go on & on with new friends, social media acceptance, sampling varieties of recipes, understanding the dynamics of camera, styling, friends believing in me, completion of my first eBook, entering into a profession, and the list continues…
Omg I am so thrilled that this journey has been so exciting. March 2017 is my blog first anniversary after the hiatus. I am sharing a classic recipe that my family has always loved and noting that I have only made this cake on special occasions. This special anniversary deserves this special treat.





How to make quick White chocolate mud cake with Raspberry glaze

  • White chocolate mud cake with Raspberry glaze

    • 300g unsalted butter
    • 300g white coverture chocolate chopped
    • 300g plain flour
    • 150 g self raising flour
    • 400g caster sugar
    • 3 eggs
    • 1 tsp vanilla extract
    • 270 ml water.

    Place 270 ml of water in a sauce pan with butter and sugar over medium heat and stir until the butter has melted. Turn off the heat and then add chocolate to it and stir until it has melted and well combined.

    Set aside until slightly cool down.

    Add whisked egg and vanilla into the saucepan and stir until combined.

    Shift flours together and add a pinch of salt.

    Add them to the above mixture. and mix them until well combined.

    Pour them into prepared tin and bake at 180 "C for at least an hour or until the skewers comes out clean.

    How to make  white chocolate glaze

  • Use a double boiler to boil the 300ml pure cream and add 150g white chocolate ( extra ) to it. Stir in 1/4 cup raspberry puree and 2 drops of pink colour. The glaze is ready to   pour on the cake and sprinkle pistachios and edible flowers to decorate the cake


This recipe can make one large 22 cm round cake or 3 6′ inch round cake pans. The 6 inch cake pans are suitable when you are intending to make layer cake. I have used three different shapes of pan.


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