Enjoy this rich, moist white chocolate mud cake topped with smashed honeycomb crumble.
Grease a 6 cm deep round cake tin,
Line base with baking paper
Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat
Cook stirring for 5 mins or till smooth
Set aside for around 20 minutes to cool
Pre heat oven to 160c
Whisk eggs and flours into the cooled choc mix
Fold in half the honeycomb and pour into the prepared baking tin
Bake for 1.45 hrs to 2 hrs or until browned and a skewer inserted comes out chean
Cool in the pan.
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.
Set aside for 15 minutes to stiffen up a little, stir/whisk again to make smooth and spread over your cooled cake top
Decorate with remaining honeycomb and its ready to serve.
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