Saturday, May 26, 2012

Bon Voyage white Chocolate Cake

My Brother-in-Law is heading over the ditch to Australia, so I made him his favourite White Chocolate Mud Cake before he leaves. For the frosting I made White Chocolate Cream Cheese frosting which was a great match for this cake and was great for piping. I have been wanting to do the piped rose effect for a while and finally had the change to do it on this cake. If you want to try the piped rose effect check out iambaker for her awesome tutorial.

White Chocolate Mud Cake Recipe
Recipe from Exclusively Food. 
  • 300g white chocolate (we use Cadbury Dream white chocolate)
  • 200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
  • 250ml (1 cup) milk
  • 165g (3/4 cup) caster sugar
  • 2 teaspoons (10ml) vanilla extract
  • 2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
  • 100g (2/3 cup) self-raising flour
  • 150g (1 cup) plain flour
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.

Repeat with remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps. Pour mixture into prepared pan.

Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.

Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.

Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake 

is suitable to freeze iced or uniced.

White Chocolate Cream Cheese Frosting
Recipe from Country Living.
  • 290g White Chocolate,Chopped.
  • 1 1/4 cup Cream Cheese 
  • 140g unsalted butter
  • 1/4 tsp salt
  • 1 1/4 tsp Vanilla
  • 2 1/2 cups Icing Sugar
Melt the chocolate in a bowl set over a pot of gently simmering water or in the microwave. Cool until lukewarm, and set aside. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed. Add the melted chocolate, salt, and vanilla and mix until incorporated. Add sugar and mix until frosting is light and fluffy. Store refrigerated for up to 2 days.

Once cake is iced keep in the fridge until ready to use, as this frosting softens up if been kept out of fridge for to long.

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