Two-Layer Sour Cream White Chocolate Mud Cake with White Chocolate Ganache

The recipe is an adaption of a classic lemon sour cream cake recipe, only swapping the lemon for something more naughty!

A lovely treat for a crowd on Christmas day - or any other occasion that takes your fancy.

Two-Layer Sour Cream White Chocolate Mud Cake with White Chocolate Ganache
Ingredients: Two-Layer Sour Cream White Chocolate Mud Cake

White Chocolate Ganache:
3/4 cup cream
180 grams premium white chocolate, chopped (I used Whittakers 28% Cocoa White Chocolate)
1/2 cup icing sugar, sifted
225 grams unsalted butter, softened
2 cups caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
1/3 cup milk
180 grams premium white chocolate, chopped (I use Whittakers 28% Cocoa White Chocolate)
2 cups plain flour, sifted
1/4 cup self-raising flour

Preheat your oven to 160°C bake. Grease and line two cake tins of the same size with baking paper.

White Chocolate Ganache:

To begin, prepare your white chocolate ganache. This mixture needs to be chilled for at least an hour, so if you want to prep ahead,  make this ganache up to a day in advance.

Bring cream to the boil in heavy-based saucepan over a low heat. Remove from heat and add chopped white chocolate. Stir with a spatula until melted through and smooth. Place mixture in the fridge to thicken while you prepare your cakes.


In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition, followed by vanilla and sour cream. Beat again to combine.

In a heavy-based saucepan over a low heat, bring milk to a boil and then turn off the heat. Add white chocolate and stir until melted through and smooth. Pour chocolate mix into creamed ingredients and fold with a wooden spoon to combine. 

In a separate, medium-sized bowl, sift  flours and stir to combine. Add to creamed mix and fold all ingredients together to form an evenly mixed batter. 

Pour evenly into your two prepared tins. Bake cakes for approx 45 minutes, or until lightly browned and crumbs stick to an inserted cake skewer.

Allow the cakes to sit in the tins for ten minutes before transferring to a wire rack to cool completely. 
Once cool, sandwich cakes together with the white chocolate ganache. To finish your ganache,  remove chocolate mix from fridge and add icing sugar. Stir until smooth, adding a little more icing sugar if necessary to ensure mixture is thick and spreadable. 

Use a warm butter knife and spread a portion of the ganache evenly over the top of one cake. Place the second cake on top and then cover with remaining ganache.  Allow to set for thirty minutes before serving.
This cake is lovely served with fresh strawberries and whipped cream.

Yields: 23cm Cake

Prep time: 2 hours | Cook time: 45 - 55 minutes

Eat: This cake is best eaten within three - four days
Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!​​