White Chocolate Cake is an absolute treat. Both cake and frosting contains white chocolate that gives the whole thing a great flavour and a rich texture. I have chosen to decorate the cake with candy clay flowers in white and pink that gives it a simple finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup caster sugar*
• 3 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup white chocolate, grated

* Place granulated white sugar in your food processor and blend for 5 minutes until superfine.

Frosting:

• 7 oz (200 gms) white chocolate, grated
• 1 teaspoon of granulated white sugar
• 2 tablespoons milk
• 1 cup heavy whipping cream

To decorate:

• Candy clay flowers, 8 in white and 8 in pink

Method:

1. Preheat oven to 160 degree C ( 320 degree F)
2. Place the oven rack in the center of the oven.
3. Line up a 7 inch square or 6 inch round cake pan with parchment paper and grease the paper.
4. Sift flour and baking powder to get them mixed well.
5. Beat the butter with your electric mixer until light and fluffy.
6. Add the sugar and beat well until creamy then add the eggs one at a time, beating well after each addition.
7. Add the pure vanilla extract and beat until combined.
8. Add the flour mixture and the grated white chocolate and just until combined. Do NOT overbeat.
9. Spoon the batter in the prepared cake tin and smooth the top using the back of a spoon.
10. Bake the cake in the oven for nearly 40 minutes, until the cake turns golden brown and a tooth pick inserted into the center of the cake comes out clean.
11. Cool the cake on a wire rack and transfer to a serving plate or a cake board.

 

 

 

 

 

 

Frosting:

1. Place the grated white chocolate and milk in a heatproof bowl set over a saucepan of gently simmering water. Stir until the chocolate is melted fully without any lumps. Set aside to cool.
2. Place the cream in the bowl of your beater and beat until creamy. Add granulated white sugar and beat until stiff peaks form.
3. Add the cooled chocolate mixture and beat again until very stiff peaks.

 

 

 

 

 

 

Assembly:

1. Fit a star nozzle to a piping bag and fill the bag with 1/3 rds of the prepared frosting.
2. Spread the remaining frosting over the cake covering it fully. Smooth out all the sides and top of the cake.
3. Using the piping bag pipe out desired pattern on the edge of the cake.
4. Arrange the candy clay flowers over the piped frosting.
5. Serve immediately or refrigerate until use.

 

 

 

 

 

 

Adapted from: Simply Baking, Love Food