White chocolate cake

                                     white chocolate cake

 

 

This cake is a treat for white chocolate lovers. You can make it for any occasions, birthday parties anniversaries etc.

 

Ingredients

 

For the cake

 

• All purpose flour -2 1/2 cup
• Baking soda -1tsp.
• Baking powder-1/2 tsp.
• Salt -1/2 tsp.
• White chocolate-170g.
• Hot water- 1/2 cup
• Butter -1 cup
• White sugar -1 1/2 cup
• Eggs - 3 (large)
• Vanilla essence-1 tsp.
• Butter milk - 1 cup

 

For the frosting

 

• White chocolate -170g.
• All purpose flour- 2 1/2 tbsp.
• Milk -1 cup
• Icing sugar - 1 cup
• Butter  -1 cup
• Vanilla essence- 1 tsp.

 

Method

 

• Pre heat oven at 180 degree Celsius and grease well two 9 inch round cake pans and set aside.
• In a sauce pan melt white chocolate with hot water at a low flame stirring continuously until smooth and let it cool.
• Separate the egg yokes from the white, beat the egg whites till peaks appear ( use a dry clean glass or copper bowl for this).
• Coarsely powder the sugar and cream it with butter until it is light and fluffy. Add egg yokes one by one and beat well.  Stir in the flour , butter milk and melted white chocolate  alternatively.
• Gently mix the beaten egg whites into the cake mixture  and divide the batter evenly on to the greased cake pans. Bake it for 30 to 32 minutes or until a tooth pick inserted into the middle of the cake comes out clean. Keep it for cooling on a wire rack.
• For the frosting, take a cup of milk in a sauce and whisk in the flour when it is slightly warm( make sure not to make any lumps). Add the white chocolate pieces. Stir continuously  and cook it till it is very thick and the whole thing turns into a ball sticking the spatula.( make sure to cook it at a low or medium flame not letting it to burn from the bottom. Use a thick bottom pan and be ready to get a good exercise for your hand!! It will take about 10 to 15 minutes). Keep it for cooling.
• Cream icing sugar with room temperature butter in  glass bowl and add vanilla.  Add the white chocolate mixture when it cools down. Beat this at a high speed to attain a whipping cream consistency.
• Level the cakes if needed and frost.  You can also use raspberry or strawberry toppings in between the cakes, if you like