White chocolate cake | white chocolate mud cake | Eggless chocolate cake recipe | Best chocolate cake | chocolate cake with chocolate ganache with step-by-step pictures and a video recipe reference. If you prefer a video demonstration, a video is available on YouTube (search for “White chocolate mud cake | Eggless chocolate cake with white chocolate ganache”).
White chocolate cake (eggless) — a soft, moist white chocolate mud cake made without eggs, vinegar, or lemon juice. This eggless white chocolate mud cake topped with white chocolate ganache is easy to prepare, beginner-friendly, and perfect for celebrations or an indulgent dessert at home.
Why sieve the dry ingredients?
Sifting the flour, baking powder and salt removes lumps and aerates the mixture. That helps you combine wet and dry ingredients without overmixing, which keeps the finished cake light and tender instead of dense.
How long should I microwave the wet ingredients?
Microwave times vary by appliance. I recommend microwaving the milk, white chocolate, sugar and butter together in short bursts, checking after about 90–120 seconds. Heat until the chocolate is melted and the mixture is smooth; stir between bursts to avoid overheating.
Can I cook the wet ingredients on the stovetop?
Yes. Gently warm the milk, white chocolate, sugar and butter over low to medium heat in a saucepan, stirring continuously until the chocolate melts and the mixture is smooth. Microwaving is faster and uses fewer dishes, but the stovetop works just as well.
Substitutes for sour cream
Sour cream adds moisture without making the cake taste sour. If you don’t have sour cream, use 1/4 cup plain yogurt. If you want a sweeter, richer option, use 1/4 cup condensed milk and reduce the sugar by 1/4 cup. Alternatively, use two eggs if you are not following an eggless diet.
Can I bake the cake in a pan on the stovetop?
Yes. Preheat a heavy pan or griddle with a stand for about 10 minutes on medium heat. Place the cake pan on the stand, cover with a tight-fitting lid, and bake on low heat for about 30–40 minutes. Check with a toothpick — it should come out clean when the cake is done.
Can I refrigerate the white chocolate ganache?
You can store leftover ganache in the refrigerator, but it will thicken as it cools. For using on the cake, prepare the ganache and allow it to cool to room temperature so it pours and spreads smoothly. If chilled, bring it back to a pourable consistency by warming gently.
Should I refrigerate the finished cake?
A small, six-inch eggless mud cake can be kept at room temperature for several days if your kitchen is cool and dry; I typically finish mine within four to five days. In warm climates or if you prefer, store the cake in the refrigerator to extend freshness. Let refrigerated cake come to room temperature before serving for best texture and flavor.
Can I slice the cake immediately after adding ganache?
The ganache will set more nicely if you allow the cake a few hours to stand after pouring. You can cut it sooner, but waiting gives a cleaner slice and better appearance.
Ingredients
To sieve
1 cup all-purpose flour
1 tsp baking powder
Pinch of salt
To microwave
2/3 cup milk
4 oz white chocolate
1/2 cup sugar
1/4 cup softened butter
Final mix
1/4 cup sour cream or plain yogurt
White chocolate ganache
1/4 cup white chocolate chips + 1 tbsp extra
1/4 cup cream (heavy or whipping cream)
Topping
Grated white chocolate or extra chocolate chips
How to make an eggless white chocolate mud cake — step by step
- Preheat the oven to 350°F (175°C). If baking on the stovetop, preheat a pan with a stand for 10 minutes.
- Line a cake pan with parchment paper and grease lightly with baking spray or butter.
- Sift the flour, baking powder and salt together to remove lumps and aerate.
- In a microwave-safe bowl combine milk, white chocolate, sugar and softened butter. Microwave in short bursts until the chocolate melts and the mixture is smooth. Stir between bursts to ensure even melting.
- Fold the sieved dry ingredients into the wet mixture gently. Avoid overmixing to keep the cake tender.
- Stir in sour cream or yogurt until evenly combined, then pour the batter into the prepared pan and tap the pan to release large air bubbles.
Bake the cake
- In the oven: Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- On the stovetop: Place the cake pan on the preheated stand, cover with a lid, and cook on low heat for 30–40 minutes until done.
Unmold and cool
- Let the cake rest for about 5 minutes, then unmold and remove the parchment paper. Allow the cake to cool completely on a wire rack before adding ganache.
Prepare ganache
- Combine white chocolate chips and cream in a microwave-safe bowl and heat for about 60 seconds or until the chocolate begins to melt. Stir until fully smooth. If needed, microwave for short additional intervals to reach a pourable consistency.
- Stir in the extra tablespoon of white chocolate chips for texture if desired, then let the ganache cool to room temperature before pouring onto the cake.
Assemble the cake
- Once both the cake and ganache are completely cool, place the cake on a plate or turntable and pour the ganache over the top, spreading gently with a spoon or spatula.
- Finish by adding grated white chocolate or extra chips around the edges and top for decoration.
Notes and tips
- Add fresh cherries, sprinkles or other toppings to personalize the cake.
- Do not pour hot ganache onto a hot cake; ensure both are cool to avoid a runny result.
- Prepare the wet ingredients in either the microwave or on the stovetop depending on your preference and equipment.
- If you use condensed milk instead of sour cream, reduce the sugar by 1/4 cup. Eggs can replace sour cream if you do not require an eggless recipe.
- Leftover ganache can be stored in the refrigerator but will thicken when cold; warm gently to restore spreadable consistency.
More cake recipe ideas are available under the chocolate recipes and cakes categories on the original recipe site.
