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Melt & Mix White Chocolate & Raspberry Mudcake

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Thanks SO MUCH everyone, the response to my new book “Sweet Things” has been amazing. It’s clear that many of you love your cakes and desserts as much as I do. To celebrate, here’s a new free recipe, and my gosh it is SO GOOD! I even caught my husband having a slice for “breakfast” this morning! Enjoy. Dx.

Melt & Mix White Chocolate & Raspberry Mudcake

  • Servings: 12
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I love this cake so much. White chocolate and raspberries, it’s a match made in heaven. The sweetness of the most divine and dense mudcake ever, balanced with the delicious tartness from the raspberries. I promise you’ll love this recipe too. Easily made using your Magimix Cook Expert

  • 200g white chocolate
  • 250g butter, roughly chopped
  • 400g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 100g self-raising flour
  • 180g raspberries, fresh or frozen
  1. Preheat oven to 160 degrees (fan forced). Line a 22cm cake tin with baking paper, including a collar that reaches a few centimetres above the rim of the tin.
  2. Place white chocolate in the thermal bowl. EXPERT / 1 minute / speed 18 / 0 degrees / cap ON.
  3. Add butter. EXPERT / 5 minutes / speed 3 / 80 degrees / cap ON. Or until melted together.
  4. Add sugar, eggs and vanilla. EXPERT / 1 minute / speed 8 / 0 degrees / cap ON.
  5. Add plain flour and self-raising flour. EXPERT / 1 minute / speed 13 / 0 degrees / cap ON. Stop to scrape down sides during mixing if needed.
  6. Gently fold through the raspberries and pour mixture into the prepared cake tin. Bake for around 2 hours or until a skewer poked into the centre of the cake comes out clean. Allow to cool completely before removing from tin.

2 Replies to “Melt & Mix White Chocolate & Raspberry Mudcake”

  1. Looks amazing! I also love white chocolate and raspberries! Do you think it could be baked in a slice tin (or 2) rather than as a cake?

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