Like the title suggests, this is the best and only wedding cake recipe you will ever need.

We were lucky enough to have three very dear friends and family members make cakes for us. It was such a lovely way to incorporate loved ones and gave us a great excuse to have more cake!

This is a ridiculously good white chocolate mud cake and the best part is it tastes best after two or three days when the flavours have all started to mellow so make it in advance.

Store it in the fridge and then bring it up to room temp prior to serving, also ice it cool if possible as the icing can be a wee bit temperamental.

The recipe below is for a single cake and serves about 16. When experimenting with recipes, we found that some of the larger, higher cakes became very brown and dry on the outside before they were properly cooked in the middle. This recipe makes a cake that is about 5cm tall when iced. You could make two of these cakes and sandwich them together with ganache if you would like a finished cake that is quite tall.

For the deep two layer cake I would multiply this by 5 (yes, its a lot but you will need this much to really get the depth)

We used a 20ml tablespoon and 250ml measuring cup for all of our recipes.

USE SCALES!

Recipe

300g white chocolate (we use Cadbury Dream white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla (extract buy the good stuff!)
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour

Sour Cream and White Chocolate Ganache

200g white chocolate
88g sour cream

Method
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).

Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.

Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.

Add vanilla and eggs to chocolate mixture and stir until well combined.

Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.

Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.

Pour mixture into prepared pan.

Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.

Loosely cover cake with grease-proof paper or a clean tea towel and allow it to cool to room temperature in pan.

The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.

Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or un-iced.

Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.

Click Here for
White Chocolate Mud Cake Ingredient Quantities for Various Pan Sizes (pdf)

The Only Wedding Cake Recipe You Will Ever Need - White Chocolate Mud Cake