Enjoy this rich, moist white chocolate mud cake topped with smashed honeycomb crumble.


  • 250 g butter

  • 180g white chocolate

  • 1 cup milk

  • 1 1/3 cups caster sugar

  • 2 teaspoons vanilla extract

  • 2 eggs lightly beaten

  • 1 1/3 cups of plain flour sifted

  • 1/2 cup self raising flour sifted

  • 100g or either, crunchie bar, violet crumble or home made honeycomb.

  • (chopped)

  • ---------white chocolate ganache---------

  • 180g white chocolate chopped

  • 1/3 cup thickened cream


  • 1.

    Grease a 6 cm deep round cake tin,

  • 2.

    Line base with baking paper

  • 3.

    Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat

  • 4.

    Cook stirring for 5 mins or till smooth

  • 5.

    Set aside for around 20 minutes to cool

  • 6.

    Pre heat oven to 160c

  • 7.

    Whisk eggs and flours into the cooled choc mix

  • 8.

    Fold in half the honeycomb and pour into the prepared baking tin

  • 9.

    Bake for 1.45 hrs to 2 hrs or until browned and a skewer inserted comes out chean

  • 10.

    Cool in the pan.

  • 11.

    ----------------ganache icing---------------

  • 12.

    Put white chocolate and cream in a ceramic or glass bowl and heat in microwave for 1 minute, stir to melt with a metal spoon and smooth out.

  • 13.

    Set aside for 15 minutes to stiffen up a little, stir/whisk again to make smooth and spread over your cooled cake top

  • 14.

    Decorate with remaining honeycomb and its ready to serve.

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