Shelly's Recipe

Mud Cake With White Chocolate Ganache and Walnuts

Category: Cakes

1 cup firmly packed brown sugar
1 cup milk
3/4 cup (1 1/2 sticks) butter, cut up
1/3 cup molasses
5 ounces white chocolate, coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups White Chocolate Ganache
12 walnut halves

Preheat the oven to 325. Butter a 9-inch round cake pan. Line with waxed paper.

Place the sugar, milk, butter, molasses, and chocolate in a saucepan and stir over low heat, without boiling, until smooth. Set aside to cool.

Sift the flour, baking powder, and salt into a medium bowl. Gradually stir the dry ingredients and eggs into the sugar mixture. Spoon the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake completely in the pan. Turn out onto a rack. Carefully remove the paper and let cool completely. Spread with the ganache. Decorate with the walnuts.

White Chocolate Ganache
1/2 cup heavy cream
13 ounces white chocolate, coarsely chopped

Heat the cream almost to a boil in a small saucepan over low heat. Place the chocolate in a large bowl. Pour the cream over the chocolate and stir until the chocolate is melted and smooth.

Refrigerate until thickened and separable, about 30 minutes, stirring occasionally.