Baking time again :) I first made this cake just a month ago and I guess I’ve made it 5-6 times since then. I usually dont bake the same cake so frequently. This is an exception because Jose loves this cake. I am the official cake lover among the two of us, but for this cake I’ve competition :) These days when Jose goes shopping, he always comes back with white chocolate and I guess now I’ve enough white chocolate to make more than a dozen cakes… :)
This is a simple & easy to bake cake. The cake has a thick crust top, but its very moist as well. Though its simple… its a rich cake, so if you are looking for the combo of something simple and grand at the same time, then I would recommend this. I haven’t tried the frosting yet ( am always partial towards plain cake :) ), but am sure it would be really great with white chocolate ganache.
Here is the recipe:
- Unsalted butter – 250 gm, chopped
White cooking chocolate – 150 gm
Caster sugar – 2 cups (440 gm)
Milk – 1 cup (250 ml) - Plain flour – 1 1/2 cups (225 gm)
Self-raising flour – 1/2 cup (75 gm) - Vanilla essence – 1 tsp
- Eggs – 2, beaten lightly
White Chocolate Ganache
- Cream – 1/2 cup (125 ml)
- White cooking chocolate – 300 gm, chopped
Preheat oven to 160 degree/325 F, 10 minutes before baking.Grease deep 20 cm-round cake pan; line base and side with baking paper.
For the cake
Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to a larger bowl. Cool 15 minutes.
Whisk in flours then essence and egg; pour mixture into prepared pan. Bake for 1 3/4 hours. Cover cake with foil halfway through baking if cake is over browning. Cake will develop a thick sugary crust during baking. Test for firmness by touching with fingers about 5 minutes before the end of baking time. Then test with skewer. Stand cake in pan 10 minutes then turn onto wire rack; turn top -side up to cool.
For white chocolate ganache
Bring cream to a boil in small sauce pan; pour over chocolate in small bowl, stir with wooden spoon until chocolate melts. Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
Place the cooled cake on aserving plate, spread all over with white chocolate ganache.
Notes: The above measurement serves 12. I couldnt find white cooking chocolate, so I used Lindt classic white chocolate for this. For me, the cake is usually done in 1 hour 30 mins or so, hence please check the baking time of your cake accordingly. The plain cake can be kept at room temperature in air tight container for up to 1 week. The iced cake will keep for up to one week in an air tight container in the refrigerator.
Recipe source: Chocolate Cakes by The Australian Women’s Weekly
Attached is a picture of white chocolate cake made by Rashmi using this recipe:
Please see the picture of White Choc Mud Cake by Anupama, based on the above recipe. Thanks dear :)
Please see the white choc mud cake, baked by Josphine. She said her daughter loved this yummy cake. Thanks a lot Josphine :)
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MariasMenu is a popular food blog written by Maria Jose with its no nonsense simple, tasty and delicious recipes – all tried and tested by readers, family and friends alike. Read more about Maria and her venture.
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