Ingredients
Equipment
Method
Step 1: Prepping the Pan for a Slow Bake
Preheat your oven to a gentle 320°F (160°C). Mud cakes burn easily due to their high sugar and fat content, so a lower temperature is mandatory. Grease your 8-inch springform pan lightly with butter, then line the base and the sides with parchment paper. Extending the side paper an inch above the rim protects the edges from over-browning.Step 2: The Bain-Marie Method for White Chocolate
Create a double boiler by bringing an inch of water to a gentle simmer in a saucepan. Place a heatproof bowl on top, ensuring the bottom does not touch the water. Add the chopped butter, white chocolate, and milk. Stir continuously with a silicone spatula until completely melted, glossy, and smooth. Remove from the heat and let it cool for 10 minutes. If the mixture is too hot, it will scramble the eggs in the next step!Step 3: Whisking the Sugars and Wet Ingredients
Once the chocolate mixture has slightly cooled, vigorously whisk in the caster sugar and vanilla extract until the sugar begins to dissolve. Add the room-temperature eggs one at a time, whisking briskly after each addition until fully incorporated and the batter looks emulsified and slightly thickened.Step 4: Sifting and Folding the Dry Ingredients
Sift the all-purpose flour, baking powder, and salt directly over the wet mixture. Using a large silicone spatula, gently fold the dry ingredients into the wet. Scrape the bottom of the bowl frequently. Stop folding the moment the last streak of flour vanishes. Overmixing will develop gluten and turn your fudgy cake tough. For a visual breakdown of the perfect folding motion, read our cake baking tips and techniques.Step 5: Incorporating the Raspberries
In a small separate bowl, toss your fresh or frozen raspberries with one tablespoon of extra flour. This crucial trick creates a friction layer, stopping the heavy berries from sinking straight to the bottom of the cake tin during baking. Gently fold the floured berries into the batter using only three or four broad strokes.Step 6: The Slow, Even Bake
Pour the heavy batter into your lined springform pan. Smooth the top with an offset spatula. Bake on the middle rack for 75 to 85 minutes. A skewer inserted into the center should come out with sticky, moist crumbs attached—not wet liquid, and definitely not perfectly clean. A clean skewer means the mud cake is overbaked and dry.Step 7: The Crucial Cooling Process
Remove the cake from the oven. Do not attempt to remove it from the pan! Mud cakes are incredibly fragile when hot. Let it cool completely in the tin on a wire rack for at least 2 hours. For the absolute best fudgy texture, wrap the cooled tin in plastic wrap and refrigerate overnight before slicing.Step 8: Glazing with White Chocolate Ganache (Optional)
To elevate the presentation, heat 1/2 cup of heavy cream until simmering, then pour it over 1 cup of finely chopped white chocolate. Let it sit for 2 minutes, whisk until smooth, and pour it over the chilled cake. Garnish with freeze-dried raspberry dust and fresh berries. For more show-stopping finishes, check out our advanced cake decorating guide.