Emelia Jackson’s White Chocolate Mud Cake with Raspberries Recipe

Emelia Jackson’s White Chocolate Mud Cake with Raspberries brings her signature elegance to a modern classic, inspired by the irresistible baking found in her book “You Had Me at Cake.”

There’s a certain magic in a mud cake that dense, velvety crumb and slow‑building richness that feels instantly celebratory. In her signature style, Emelia Jackson elevates this classic with her White Chocolate Mud Cake with Raspberries, a recipe that balances creamy sweetness with bright, tart bursts of fruit. It’s the kind of bake that effortlessly becomes the centrepiece of an afternoon tea, equal parts comforting and sophisticated.

This recipe is just one example of the flavour‑forward baking that has made Emelia a household favourite. Her book, You Had Me at Cake, continues that legacy, with a collection of beautifully crafted bakes that champion precision, creativity, and pure joy in the kitchen.

Images and text from You Had Me at Cake photography by Armelle Habib, Murdoch Books RRP $39.99.

Ingredients:

• 240 g (81/2 oz) caster (superfine) sugar
• 165 ml (51/4 fl oz) full-cream milk
• 150 g (51/2 oz) unsalted butter
• 80 g (23/4 oz) white chocolate
• 2 eggs
• 1/2 tablespoon vanilla bean paste
• 180 g (61/2 oz) self-raising flour
• 85 g (3 oz) raspberries, fresh or frozen
• 11/2–2 × 125 g (41/2 oz) punnets fresh raspberries, to serve

White chocolate ganache

• 65 ml (2 fl oz) thickened (whipping) cream
• 165 g (53/4 oz) white chocolate, chopped
• 7 g (1/3 oz) unsalted butter, softened
• 1/2 teaspoon vanilla bean paste

Method:

1. Preheat the oven to 140°C (275°F) – no fan for this one. Line the base and sides of a 20 cm (8 inch) round cake tin with baking paper.
2. Combine the sugar, milk and butter in a large saucepan and bring to the boil. Ensure the butter has fully melted and the sugar has completely dissolved.
3. Turn the heat off, add the white chocolate and stir to completely melt and emulsify. Set this mixture aside to cool completely (you can complete this step the day before and set it in the fridge). If you don’t allow this to cool, the flour will begin to cook when you mix it in and your cake will have a gummy texture.
4. Once the white chocolate mixture is cool, whisk in the eggs and vanilla before adding the flour and whisking to combine completely. The batter will be really thin – don’t be alarmed, this will give your mud cake a really fudgy, moist texture.
5. Pour the cake batter into the cake tin, then stud it with raspberries. Bake for 45–55 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for an hour – the cake will break if you try to remove it before it’s cooled. Once cool, turn the cake out directly onto a serving plate.
6. For the ganache, bring the cream to a simmer. Pour the hot cream over the chopped white chocolate in a heatproof bowl and let it sit for 1–2 minutes to melt. If the chocolate doesn’t melt completely, place it in the microwave for 30 seconds. Add the butter and vanilla and use a stick blender to blend until smooth and glossy. Allow the ganache to cool at room temperature until it’s a spreadable consistency.
7. Generously swirl the ganache over the top of the cake and pile high with fresh raspberries before serving.

Find Emelia Jackson’s Mini Lemon Thyme Polenta Cakes Recipe here

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