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White chocolate ganache cake
Nb persons: 16
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| As with every other white chocolate mud cake we have tasted, this cake has a fairly subtle white chocolate flavour. We like to make the cake a few days before serving as the flavour and texture of the cake improve with time. Although we store the cake in the fridge, we bring it to room temperature before serving; it is softer and more cake-like at room temperature. When experimenting with recipes, we found that some of the larger, higher cakes became very brown and dry on the outside before they were properly cooked in the middle. This recipe makes a cake that is about 5cm tall when iced. You could make two of these cakes and sandwich them together with ganache if you would like a finished cake that is quite tall. The white chocolate ganache contains sour cream to cut some of the sweetness of the white chocolate. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. | |
| 300g | white chocolate, (we use Cadbury Dream white chocolate) |
| 200g | butter, (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter) |
| 250ml (1 cup) | milk |
| 165g (3/4 cup) | caster sugar |
| 2 teaspoons (10ml) | vanilla extract |
| 2 large | eggs, lightly beaten (we use eggs with a minimum weight of 59g) |
| 100g (2/3 cup) | self-raising flour |
| 150g (1 cup) | plain flour |
| Sour Cream and White Chocolate Ganache | |
| 200g | white chocolate |
| 88g | sour cream |
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined. © exclusivelyfood.com.au
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using. © www.exclusivelyfood.com.au
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