Citrus Mud Cake

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Citrus Mud Cake


  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons finely grated lime rind
  • 3 teaspoons finely grated orange rind
  • 350g butter, chopped
  • 180g white chocolate, chopped
  • 2 cups caster sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk
  • 3 eggs
  • 2 cups plain flour, sifted
  • 3/4 cup self-raising flour, sifted
  • orange slices, to serve

White chocolate ganache

  • 360g white chocolate, chopped
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons finely grated lime rind
  • 2/3 cup sour cream


  1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with 2 layers of baking paper.
  2. Combine lemon, lime and orange rind, butter, chocolate, sugar, vanilla and milk in a saucepan over low heat. Stir until smooth. Transfer to a large bowl. Cool for 10 minutes.
  3. Add eggs. Stir to combine. Add plain flour and self-raising flour. Stir to combine. Pour mixture into prepared pan. Bake for 2 hours or until a skewer inserted in the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  4. Make ganache: Place chocolate, lemon rind and lime rind in a heatproof bowl. Place bowl over a pan of simmering water. Cook, stirring, for 4 to 5 minutes or until melted. Remove from heat. Stir in sour cream. Refrigerate for 30 to 40 minutes or until thick enough to spread. Spread over top and sides of cake. Stand for 10 minutes or until ganache is set. Serve with orange slices

Tangelo and Citron - key colours of the season!


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