This moist chocolate cake is filled with white chocolate chunks and finished with a white chocolate icing and chocolate curls.
It is a popular choice in our house so I hope you like it too.
You will need:
- 115g Butter
- 200g Caster Sugar
- 1tsp Vanilla Essence
- 2 Eggs
- 160g Self Raising Flour
- ½ tsp Baking Powder
- 40g Cocoa Powder
- 200ml Milk
- 150g White Chocolate (chopped into Chunks)
For the Icing:
- 100g White Chocolate
- 70g Butter
- 160g Icing Sugar
- Splash of milk if needed.
Optional decoration:
- Crumbled flake
Or
- Dark chocolate curls
Method:
- Grease and line 2 x 18cm loose bottom sandwich tins and preheat the oven to 170degrees.
- Cream together the butter, sugar and vanilla essence.
- Add the eggs one at a time, beat in well after each one.
- Sift in the flour, baking powder and cocoa powder, while this is being gently folded in gradually add the milk, continue to mix gently until all is well incorporated.
- Fold in white chocolate chunks until well distributed.
- Divide between the two tins and bake for about 30mins.
- Allow to cool in the tins. This is a very delicate cake and removing from the tins too early can result in cake breakage!
Icing:
- Melt the white chocolate in a heat proof bowl over simmering water. This needs to be done very gently and slowly as white chocolate is more temperamental and will seize if overheated or heated too quickly.
- Once melted remove from the heat and add the butter. Stir until the butter has melted and is well incorporated into the chocolate.
- Put aside to cool to room temperature.
- Mix the icing sugar in along with a splash of milk if the icing appears too thick. This tends to be thicker in the winter when the ambient temperature is cooler.
- Spread a half of the icing on one half of the cake and sandwich the two layers together.
- Spread a second half of icing on the top.
- Finish the cake with a crumbled flake
- or dark chocolate curls.
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