White chocolate soured cream cake

    White chocolate soured cream cake

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    About this recipe: The soured cream in this cake makes it extremely moist. Drizzle dark and white chococlate over the top for a lovely presentation.

    Serves: 12 

    • 2 tablespoons caster sugar
    • 225g white chocolate, divided
    • 225g butter
    • 400g caster sugar
    • 5 eggs
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 375g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon bicarbonate of soda
    • 225g soured cream
    • 25g plain chocolate
    • 100g white chocolate, melted
    • For the topping

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and sprinkle a little sugar into a 25cm fluted cake ring.
    2. Chop half of the white chocolate into small chunks; melt the other half. Set aside.
    3. In a mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
    4. Combine flour, baking powder, salt and bicarbonate of soda; add to the creamed mixture alternately with the soured cream. Beat just until combined.
    5. Pour 1/3 of the mixture into the prepared tin and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining cake mixture on top.
    6. Bake for 55 to 60 minutes or until a knife inserted near the centre comes out clean. Let cake cool in the tin for 10 minutes, then remove and cool on a wire rack.
    7. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
    8. Once the cake has completely cooled down, place on a serving dish and drizzle with melted plain and white chocolate.
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