It was Tim's birthday recently, so you know what that means, right - cake time! Tim loves white chocolate, so I chose a white chocolate cake recipe, and frosted it with white chocolate ganache - killer combination, wouldn't you agree?
The recipe I used for the cake is from The Golden Book of Patisserie, and was actually a recipe for white chocolate cupcakes; I just placed all the batter in a 20cm round tin and baked it for around 40 minutes (but if you try it, just test the cake to see if it is cooked through).
Once baked and frosted, I decorated the cake with piped dark chocolate, M&Ms and cola sour strips. I am informed by Tim that he and his brother devoured the whole cake - so I am guessing it tasted OK.
To make the cake, you will need:
100g chopped white chocolate
150ml light cream
150g self raising flour
1/8 teaspoon salt
90g softened butter
200g sugar
1 teaspoon vanilla extract
2 large eggs
Preheat your oven to 170 degrees Celsius. Grease and line a 20cm round cake tin with baking paper.
Melt the chocolate and cream together over a bain marie. Set aside and allow to cool slightly.
Sift the flour and salt together into a bowl.
In another bowl, beat together the butter, sugar and vanilla with an electric mixer until light and creamy. Beat in the eggs, one a time. On low speed, beat in the flour mixture and chocolate mixture. Scrape the mixture into the prepared cake tin, and bake for ~ 40 minutes or until cooked through.
Remove the cake from the oven and allow to cool in the tin for around 10 minutes, then unmould the cake onto a wire rack to cool completely.
Frost the cake with white chocolate ganache. I made my ganache using 3 parts chocolate to one part cream.
Decorate as desired.
