White Chocolate Cake Recipe

White Chocolate Mud Cake
With White Chocolate and Sour Cream Ganache

This white chocolate cake recipe is a very easy chocolate dessert recipe which can be decorated to suit any special occassion.

Makes a 22cm (8 inch) square cake or a 25cm (10 inch) round cake

 

White Chocolate Mud CakeFor the White Chocolate Cake Recipe

375g (13oz) white chocolate
250g (9oz) butter
1 1/4 cup milk
1/4 cup caster sugar
2 1/2 teaspoons vanilla extract
2 large eggs beaten
125g (4 1/2oz) self-raising flour
188g (7oz) plain flour

White Chocolate and Sour Cream Ganache

250g white chocolate
10g (4oz) sour cream

 

Pre heat oven to 160 C (145 F)

 

1. Grease your cake tin and line the base and sides of the pan with baking paper.

2. Place the chocolate, butter, milk and sugar in a large saucepan (you will be using the saucepan to mix the cake batter) place over a low heat and stir frequently until the chocolate and butter have melted. Stir until the mixture is completely smooth.

3. Allow the mixture to cool to blood temperature - you should be able to place your finger in the mixture without it feeling hot. If you don’t allow the mixture to cool sufficiently you will cook the eggs in the next stage and you will have to start again.

4. Add the vanilla and eggs to the cooled chocolate mixture and stir until well combined.

5. Combine the flours together and sift.

6. Add one cup of flour to the chocolate mixture and stir well, repeat the process and add the remaining flour and stir until smooth until lump free.

7. Pour the mixture into the prepared pan - it will be quite “runny”.

8. Bake in the oven of about 1 hour and 20 minutes or until a skewer inserted into the cake comes out clean.

9. If you find that the cake is browning too much cover loosely with aluminum foil.

10. Once cooked remove from the oven, leave the cake in the tin to cool completely.

Below in an idea to decorate your baked white chocolate cake recipe.

 

Making the White Chocolate and Sour Cream Ganache

1. Melt the white chocolate stir until smooth.

2. Remove from the heat and quickly stir in the sour cream.

3. Allow the ganche to cool slightly so that it when you lift a spoon the ganche will form a soft peak. If the ganache is too warm it will just run down the sides of the cake.

4. Place the cake on a cake rack over a large tray.

5. Pour the ganche over the top of the cake and with a palette knife spread the ganche to the outside of the cake and it will fall down the sides.

Spread the ganche around the sides of the cake the excess will fall into the large tray underneath.

 

To decorate the white chocolate mud cake as shown in the picture above.

I made some chocolate cut outs - 10 large triangles for the top and a number of smaller triangles to go around the side of the cake.

10 rosettes of whipped cream where piped (evenly spaced) on the top outside edge of the cake to support the large triangles.

The smaller triangles will stick to the ganache.

Pipe smaller rosettes around the base of the cake and decorate with halved strawberries.