White Chocolate Cake recipe
Well, this is all a little strange, isn’t it? As if my world hadn’t been turned upside down enough in the past few weeks, we now live in a place where loo roll is the new currency. I hope you’re all safe and washing your hands at least 100 times a day. Life kind of goes on and Sunday is a time for celebrating the Mother figures on your life. This White Chocolate Cake will not cure the world of its ills, however, it tastes bloody delicious and may put at least half a smile on your face.
My Mother is a huge white chocolate fan, so after all she’s been through since our Dad died, I decided to make this White Chocolate Cake to try and cheer her up. It’s a brilliant little number; an all in one recipe keeping it light on effort and washing up. It’s *brace yourself* moist, tender and slathered in a white chocolate cream cheese icing. I decorated mine with some edible flowers foraged from Ocado, but this would be as amazing adorned, by your children if they need entertaining, with chocolate buttons, truffles or just about anything they have left on the shelves of the supermarket. A big white chocolately thank you to the BBC Food website for the inspiration for this bake.
We are all living in a different, challenging new world, changing on a daily basis. One thing is constant, however, and that’s cake. If you can get hold of the ingredients, this lovely White Chocolate Cake is well worth the no effort it takes to make.
Now, thanks to some fairly cunning advance delivery spot booking from Ocado, I have most of these ingredients at my disposal. However, if you haven’t then there are plenty of adaptations you can make. You could add any sort of chocolate and use a regular icing and I imagine sour cream would work if you don’t have yoghurt.
Anyhoo, take a rectangular baking tray, line it and pre heat the oven to 160 degrees fan assisted. Next, take a bowl with a hand mixer or spoon or stand mixer and add the flour, sugar, soft butter or Stork, baking powder, eggs, yoghurt, milk and vanilla.
Beat until smooth-ish.
Fold through the chopped white chocolate then scrape into your lined tin.
Level the top and pop the cake into the oven until golden, firm to the touch and a skewer comes out clean when poked into the middle.
Leave the cake to cool on a wire rack while you make the icing. Take the cream cheese out of the fridge as it’s best at room temp here. Melt the final 100g of white chocolate and leave to cool slightly.
In your freshly washed mixer, pop the cream cheese in with the icing sugar and vanilla and beat until smooth.
Scrape the melted white chocolate into the mixer and beat again.
If your icing needs a bit of firming up, then pop in the fridge for about 30 minutes. If not, then slather on your cooled white chocolate cake.
Smooth onto the cake then cut into generous squares. Decorate with edible flowers or any sort of sweets, chocolates, sprinkles or glitter. Or all of them. Cut into squares or slabs.
This makes such a lovely great big slab, you can gift this white chocolate extravaganza to the whole street.
This White Chocolate Cake has it all going on. It’s big, it’s tasty and soft and it’s slathered in white chocolate cream cheese icing. You can either share it with the Mother figures in your life or it will keep you going for at least a couple of days of self quarantining.
Please stay safe and love to you and yours.
White Chocolate Cake recipe
Makes a hearty slab for sharing
You will need a stand mixer or bowl and hand mixer and a 33cm x 23cm lined baking tray
250g soft butter or Stork
300g self raising flour
200g caster sugar
1/2 teaspoon baking powder
3 tablespoons milk
1 teaspoon vanilla
100g white chocolate, chopped
250g cream cheese, at room temperature
100g icing sugar
100g white chocolate, melted
1 teaspoon vanilla extract
Edible flowers, sweets, chocolates, sprinkles and/or edible glitter to decorate
Pre heat your oven to 160 degrees fan assisted and line a 23cm x 33cm rectangular baking tray.
In your stand mixer or bowl with a hand mixer or wooden spoon beat the soft butter or Stork, flour, sugar, baking powder, eggs, yoghurt, milk and vanilla until you have a smooth, relatively lump free batter.
Chop the 100g white chocolate and stir into the cake mixture. Scrape it into your lined tin and roughly smooth the top. Place the cake tin into the oven for around 25 to 30 minutes or until the cake is golden, firm to the touch and a skewer comes out clean when poked in the middle.
Leave to cool before removing to a wire rack to cool fully.
For the icing, melt the remaining white chocolate and leave to cool slightly. Beat the room temperature cream cheese and the icing sugar until smooth with the teaspoon of vanilla extract. Add the cooled white chocolate and beat again until smooth.
Spread this onto the top of your cooled cake and cut into generous squares. Devour. This cake will keep for 3 to 4 days in the fridge.
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