Tuesday, 12 May 2009
This is the cake from my daughter's birthday. I got the recipe from Exclusively Food and it has got to be one of the best WHITE CHOCOLATE MUD CAKE I have tasted. I iced it with a SOUR CREAM AND WHITE CHOCOLATE GANACHE and used Wilton™ ready made chocolate paste to make some zigzag patterns on the top to give the cake a nice contrast.
Ingredients – Makes an 18 - 20 in round/square cake
300g Cadbury Dream™ white chocolate
165g castor sugar
2 tsp vanilla extract (see my GLOSSARY post on VANILLA)
2 large eggs (60g eggs used) – lightly beaten
100g self raising flour
150g plain flour
Preheat oven to 160°C (145°C if using a fan forced oven).
Grease the cake tin and line the sides and base with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan and stir consistently over low heat until the chocolate and butter have melted. Allow mixture to cool at room temperature for about 15 mins.
Add the vanilla and eggs to the chocolate mixture and stir until well combined.
Sift the flours together in a large bowl. Add a 1/3 of the choc mixture to flours and stir until a smooth paste forms. Repeat with another 1/3 of the mixture, mix well and add the remaining 1/3. This gradual addition prevents lumps from forming.
Pour mixture into the prepared cake tin and bake for 1h 10m to 1h 20m. When the cake is ready, a sharp fine bladed knife inserted into the centre of the cake should come out without any batter stuck to it. Allow to cool for at least 6 hours before icing with either a SOUR CREAM AND WHITE CHOCOLATE GANACHE or WHITE CHOCOLATE BUTTER ICING.
Note: This cake makes a great dessert to top off a great dinner party. Serve with good quality coffee.