How to make a Raspberry and White Chocolate Mud Cake

Decadent, sweet, velvety and tart, melt-in-your-mouth Raspberry and White Chocolate Mud cake!


Butter 250 Gram
Castor sugar 400 Gram
White chocolate 150 Gram
Milk 1 Cup (16 tbs)
Plain flour 250 Gram
Self rising flour 85 Gram
Eggs 2
Vanilla extract 1 Teaspoon
Raspberries 3/4 Cup (12 tbs) (Fresh / Frozen)



1. Preheat the oven to 160C or 320F.

2. Line three 8 inch baking trays with baking paper.


1. Melt the butter in a pot. Stir milk in the pot.

2. When the milk is at the same temperature as butter. Add vanilla extract and sugar and dissolve well.

3. Since the mixture is warm (but not boiling), add the white chocolate so that it can melt and get incorporated with the liquid.

4. Turn the stove off and let the mixture cool for about 15 to 20 minutes.

5. Mix self rising flour and plain flour together in a separate container. Sift and add the flours a little at a time to the pot and mix well.

6. Drop the whisked eggs and incorporate with the mixture.

7. Stir in 3/4th of the raspberries with the batter.

8. Pour the batter into 3 different 8 inch baking dishes.

9. Add few more raspberries on top.

10. Cover the cake pan with aluminium foil and poke some holes into it.

11. Bake for about 1 hour and 45 minutes in the oven.

12. Invert over wire rack and let it cool.


13. Slice and serve. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 105 Minutes
Ready In: 105 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 716Calories from Fat 301

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 191 mg7.96%

Total Carbohydrates 96 g32%

Dietary Fiber 2 g8%

Sugars 61 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet