An easy, reliable and delicious white chocolate recipe.
I decided to start simply by adding good quality melted white chocolate to my usual sponge cake batter. The cake was a success, moist sponge with a white chocolate flavour coming through but firm enough for stacking tall and decorating.
This recipe works for a 6 inch round tin, 3 inch deep. For a tall cake you’ll need to double the recipe and fill two tins.
Tip: If you bake in deep tins I recommend using a flower nail sat in the centre of the cake tin to ensure the cake cooks evenly.
100g white chocolate
200g self raising flour
200g stork / butter
4 medium free range eggs
1. Mix the eggs and sugar well
2. Melt the butter and chocolate together, 10 second bursts in microwave and stir. Allow to cool for a couple of minutes.
3. Add the melted butter and chocolate to the sugar and eggs and stir.
4. Add the flour slowly and stir to combine.
5. Fill a greased and lined tin.
6. Bake at 140°C fan oven for approx 1hr 20mins. This varies depending on your oven!
Tip: I use a skewer inserted into the cake to check if it is cooked. I also listen to the cake…. if you can hear it popping and bubbling still cook for another 10mins and check again.
7. Allow to cool completely.
For the white chocolate buttercream:
250g unsalted butter (room temperature)
500g icing sugar
50g white chocolate
2tsp of milk or cooled boiled water
1. Mix the butter and icing sugar well, add a few tsp of milk or water if the consistency is too thick.
2. Melt the white chocolate, allow to cool for a few minutes.
3. Mix the melted chocolate into the buttercream.
Obviously this part is where you can use your creativity or just have a bit of a fun decorating.
Cut the cake into even layers and trim the top if needed.
Fill the layers with raspberry jam and white chocolate buttercream.
Cover the whole cake in a thin layer of buttercream (the crumb coat). Allow to set.
Cover again in more buttercream. I added freeze dried raspberry sprinkles to this cake and piped flowers and swirls for decoration.