Passionfruit Mud Cake

by Shell


  • 300g White Chocolate
  • 200g Butter
  • 250ml Milk
  • 165g Caster Sugar
  • 2 teaspoons Vanilla Extract
  • 2 large Eggs
  • 300g (2/3 cup) Self-Raising Flour
  • 450g (1 cup) Plain Flour
  • 1/2 Passionfruit pulp
  • 225g Cream Cheese
  • 5 tablespoons Unsalted Butter
  • 3 teaspoons Passionfruit Pulp
  • 2 1/2 cups Powdered Sugar


  1. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently.
  2. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth.
  3. Allow mixture to cool for at least 15 minutes.
  4. Lightly beat eggs and add vanilla, then add to chocolate mixture and stir until well combined.
  5. Sift flours into large bowl and add one cup of chocolate mixture at a time, stiring well until it forms a paste.
  6. Once all the chocolate mixture has been added, stir until smooth.
  7. Use an electric beater for a couple of minutes to eliminate any lumps.
  8. Pour mixture into a greased pan lined with baking paper.
  9. Add even drops of passionfruit pulp on top of the cakes and using a knife, gently stir it through.
  10. Bake in a 145 degree oven (fan forced) for around 1 hour 20 mins to 1 hour 40 mins, until a knife comes out relatively clean.
  11. Remove from oven and allow to cool.
  12. Making sure the cream cheese is cold and butter at room temperature, cream cheese, butter, passionfruit pulp and sugar into a food processor and pulse until just combined, pulsing for a couple more seconds longer. The goal not to over processing it or it will be ruined.
  13. Beat with an electric mixer for a minute or so if lumps remain.

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