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This is a very dense, moist and delicious white chocolate cake – one of my favourites and perfect for Chocolate Week!
Ingredients
For the cake:
310g plain flour
5g baking soda
2g baking powder
3g salt
170g white chocolate, chopped
120ml hot water
225g butter, softened
300g caster sugar
3 eggs
235ml buttermilk
For the icing:
200g white chocolate, chopped
20g plain flour
235ml milk
225g butter, softened
200g caster sugar
5ml vanilla extract
Directions
- Preheat the oven to 350F/175C/Gas Mark 4.
- Grease two 9inch round cake tins.
- In a bowl sieve together the flour, baking soda, baking powder and the salt.
- In a small pan mix together the white chocolate and hot water over a low heat until the chocolate has melted and the mixture is smooth, leave to cool to room temperature.
- In a bowl mix together the butter and sugar until light and fluffy.
- Add eggs one at a time beating well.
- Stir in the flour mixture and buttermilk alternately.
- Mix in the melted chocolate.
- Put the cake batter into the cake tins and bake for approximately 30 minutes.
- Use a fork to see if the cake is cooked, if it comes out clean then it’s ready, if it has some batter on it, cook it for a little longer.
- When cooked take out of the tins and cool on a wire rack.
- For the icing, in a pan, add the chocolate, flour and milk and melt over a medium heat, stirring constantly, until it is thick and creamy. Allow to cool completely.
- In a bowl mix together the butter, sugar and vanilla extract until light and fluffy.
- Mix in the white chocolate mixture and beat until it’s thick and creamy.
- Spread between the two layers of cake and over the top and sides of the cake.
There you have it, your delicious, white chocolate cake. Enjoy!
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