I made this mud cake for my hubby's birthday since he requested this cake. I got the recipe from Exclusively Food by Amanda & Debbie as this recipe uses the least amount of sugar. I have checked several websites for similar cakes but those normally use about 2 cups of sugar!! However, I did not check the amount of white chocolate that is used in the other recipes when I compared the sugar. May be... the amount will be the same at the end.
I still have a very long way to go in the cake making department. Here are the incidences that I encountered when I made the cake.... The whipped cream slided towards the edge of the cake, the almond flakes were slightly burnt, the whipped cream splitted after being squeezed and squeezed in the piping bag... 
Just take a close look at the photo....
Is there anybody who is willing to teach me to make and decorate cakes?
As usual, I change some of the ingredients depending on the stock in my pantry. 
Here is the revised recipe.
Ingredients
300 g white chocolate, Cadbury Dream, break into smaller cubes
200 g unsalted butter, Danish style
¼ cup full cream milk powder and add water to make up to 1 cup
160 g caster sugar
1 tsp vanilla extract, Queen's
2 eggs, lightly beaten (59g each)
250g plain flour
1 tsp baking powder
¼ tsp salt
White chocolate cream (150 g white chocolate + 60 mL thickened cream, melt over bain-marie and mix)
Raffaello
Roasted flake almonds
Whipped cream
Raspberry sauce
Cooking Methods
- Grease and line a 20 cm round cake tin.
- Combine flours in a medium bowl.
- Put chocolate, butter, milk and sugar in a bowl and heat over a bain-marie over low heat, stirring occasionally. When mixture is completely smooth remove from heat and allows cooling for 15 minutes.
- Preheat oven to 160oCelsius (convection) after finish mixing the chocolate mixture. Add vanilla and eggs to the chocolate mixture and mix to combine.
- Add one cup of chocolate mixture and stir until smooth. Repeat with another cup of the chocolate mixture then stir in remaining chocolate mixture. This method of combining the wet and dry ingredients helps prevent lumps (I used a strainer to remove the remaining lumps).
- Pour mixture into tin and bake for about 1 hour and 10 minutes. When the cake is ready, a skewer inserted into the centre of the cake should come out without any batter attached.
- Cover cake with a tea towel and allow it to cool to room temperature in tin.
- When cake is cold, spread with white chocolate cream.
- Store cake in refrigerator and bring to room temperature before serving.
I'll let you know the taste tomorrow coz I have to wait till dinner time.
Up-date on 19 Aug 07:
Finally, I got to try it... the taste is nice and not too sweet... but the texture is nothing like at the picture from the original source. It's fudgy instead of cake like.
Not sure where I went wrong.
