White chocolate cake recipes
Our top 3 of 3 White chocolate cake recipes
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Beetroot and White Chocolate Cake
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Tana Ramsay's White Chocolate Cake with Dark Chocolate Topping
- Molten White Chocolate-surprise Babycakes
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Ingredients
- 4 eggs
- 350g cooked beetroot (peeled)
- 230g golden caster sugar
- 165ml sunflower oil
- 2tsp vanilla extract/essence
- 150g self raising flour
- 1tsp baking powder
- ½tsp salt
- 40g cocoa powder
- 200g white chocolate (chopped into chunks)
- 2tbsp cocoa powder for dusting
Method
- 1. Pre-heat oven to 160o C.
- 2. Blend the beetroot, vanilla extract and sunflower oil in a food processor.
- 3. Sift the flour, cocoa powder, baking power and salt into a bowl.
- 4. In a seperate bowl whish the caster sugar and the eggs together.
- 5. Whisk the beetroot mixture into the caster and eggs mix and then fold in the sifted dry ingredients.
- 6. Stir in the white chocolate chunks.
- 7. Grease and line a 28cm cake tin and pour in cake mixture.
- 8. Bake for about 45 minutes (test by cake springing back to touch and skewer inserted into the middle comes out clean).
- 9. Cool on wire rake. Once cold dust with cocoa powder and serve with double cream.
Tana Ramsay's White Chocolate Cake with Dark Chocolate Topping
by Tana Ramsay
Views 145, Added Tue Jun 8 2010
Tips
Why not try… Heating the knife in hot water before slicing the cake.
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Add commentIngredients
- FOR THE CAKE
- 75g unsalted butter and extra for greasing
- 300g digestive biscuits
- 300g white chocolate, broken in to pieces
- 1 x 420ml carton whipping cream at room temperature
- FOR THE SAUCE
- 100g dark chocolate, broken in to pieces
- 125ml double cream
Method
- 1. Grease an 18cm loose-based round cake tin really well. Put the biscuits into a food processor and whiz until they are smooth crumbs. Transfer to a large mixing bowl.
- 2. Melt the butter in a pan, then pour over the biscuit crumbs and stir to ensure all is covered. Press the biscuit mix well into the base of the tin with the back of a spoon. Put into the fridge for 30 minutes until firm.
- 3. Meanwhile, put the white chocolate into a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave until melted, then allow to cool.
- 4. Lightly whisk the whipping cream until it is forming very soft peaks. It’s very important not to over-whip the cream or, if you’re making it on a hot day, to allow it to become too warm, otherwise it will split when you fold it into the chocolate. Gradually fold the cream into the cooled white chocolate.
- 5. Pour the white chocolate mix on to the biscuit base and place in the fridge for an hour or so until it is firm.
- 6. To make the sauce, melt the dark chocolate over a pan of simmering water as you did the white chocolate. Add the double cream and stir together until smooth and glossy. Leave to cool until slightly stiff.
- 7. Decorate the top of the cake and leave to set, or then serve the remaining sauce with the cake.
Tana Ramsay has contributed to these popular cooking recipes:
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Add commentIngredients
- 350g white chocolate
- 120g unsalted butter
- 250g caster sugar
- 2 eggs
- 2 egg yolks
- Pinch salt
- 1 tsp vanilla extract
- 6 tbsp plain flour
- 60g peanut butter or Nutella
Method
- 1. Heat oven to 200°C.
- 2. Butter 4 ramekins. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH 30 seconds, or until butter is melted. Stir with whisk until chocolate is completely melted. Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
- 3. Pour half the batter evenly into prepared ramekins. Spoon 1 Tbsp. peanut butter or Nutella into batter in centre of each ramekin. Cover with remaining batter.
- 4. Bake 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Cut in half to serve. Serve with a dollop of extra-thick double cream and strawberries.
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