White Choc Honeycomb Mud Cake

Ingredients (serves 12)

• 250g butter, chopped
• 180g white chocolate, roughly chopped
• 1 cup milk
• 1 3/4 cups caster sugar
• 2 teaspoons vanilla extract
• 2 eggs, lightly beaten
• 1 3/4 cups plain flour, sifted
• 1/2 cup self-raising flour, sifted
• 2 x 50g Violet Crumble chocolate bars, chopped

• White chocolate ganache

• 180g white chocolate, chopped
• 1/3 cup thickened cream

Method

1. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with 2 layers of baking paper. Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. Set aside for 25 minutes to cool. Preheat oven to 160°C/140°C fan-forced.
2. Whisk eggs and flours into chocolate mixture. Fold in half the Violet Crumble. Pour mixture into prepared pan. Bake for 1 hour 45 minutes to 2 hours or until browned and a skewer inserted into centre of cake comes out with crumbs clinging (cover cake loosely with foil if over-browning during baking). Cool in pan.
3. Make ganache Place white chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute, stirring with a metal spoon halfway during cooking, or until smooth. Set aside for 15 minutes to cool. Whisk ganache gently to thicken. Spread over cake top. Sprinkle with remaining Violet Crumble. Serve.