INGREDIENTS
180g white eating chocolate, chopped
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour
1 teaspoon vanilla extract
3 eggs
fresh roses, for decorating
white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely
METHOD
Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-
round cake pan; line base and side with baking paper.
Combine chocolate, butter, sugar and milk in a large saucepan; stir
over low
heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for
about
1 hour 45 minutes. Cool cake in pan.
White chocolate ganache
Meanwhile, bring the cream to a boil in a medium saucepan; remove
from the heat. Add the chocolate and stir until smooth. Refrigerate,
stirring occasionally, for about 30 minutes or until thick and
spreadable.
Turn cake, top-side up, onto cake stand. Spread White Chocolate
Ganache over top and side of cold cake. Decorate with fresh roses, if
desired.
0 Comments