About this recipe:These cakes are rich, delicious and a real treat for any white chocolate lover. White chocolate enriched cakes are drenched in white chocolate ganache and icing.
Makes: 20 cakes
For the Cakes
500g plain flour
1 1/2 teaspoons baking powder
500g butter, cubed
800g caster sugar
300g white chocolate, chopped
4 eggs, beaten
2 teaspoons vanilla extract
For the White Chocolate Ganache
600g white chocolate, chopped
For the Simple Icing
water, as needed
480g icing sugar, sifted
red food colouring
For the Decoration
1 recipe white chocolate ganache
2/3 recipe simple icing
20 (7cm) silver doilies
20 pink sugar daisies
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Method Prep:2hr › Cook:2hr › Ready in:4hr
To make the cakes: Preheat oven to 160 C / Gas 2 1/2. Lightly grease 20 dariole moulds. Sift flour and baking powder together into a large bowl. Make a well in the centre. Set aside.
Heat butter, milk, sugar and white chocolate in a double boiler. Stir continuously until the chocolate has melted and sugar has dissolved. Let cool.
Fold eggs and vanilla into the cooled chocolate mixture. Pour into the flour well and fold in until well combined. Divide batter evenly between dariole moulds. Bake for 30 minutes or until a skewer inserted into the cake comes out clean.
Let cool in moulds for 10 minutes, before turning out onto wire rack. Cool for at least 30 minutes before icing.
To make the white chocolate ganache: In a heavy-bottomed saucepan, bring cream to the boil. Place white chocolate into a boil and pour over boiling cream. Leave for 1 minute to soften. Carefully stir the mixture until smooth (do not beat).
To make the simple icing: Add just enough water to the icing sugar to create a drizzly fondant-type consistency. Add a few drops of red colouring and stir well.
To assemble: Cut the tops of each cake to create a flat surface. Turn cakes upside down onto a footed cooling rack (for icing).
Pour ganache over the cakes until just covered. Let set for 15 minutes. Pour over remaining ganache until each cake is completely covered. Let set for 30 minutes.
Lift each cake onto a doily. (To avoid fingerprints, lift cakes with an offset palette knife and a wooden skewer poked into the top).
Pour 1 tablespoon pink icing over each cake. Use the back of the spoon to smooth out the icing and let some run down the sides. Stick on a sugar daisy and let set for 30 minutes.
- You can bake these cakes as cupcakes if you don't have dariole moulds. The recipe will make 24 cupcakes.
- Add 100g fresh/frozen raspberries to the batter before baking.
- Feel free to colour the simple icing with any colour you choose. You can also flavour it with different extracts, if you wish.