Indulgent White Chocolate Cream Cake

    Indulgent White Chocolate Cream Cake


    59 people made this

    This is a moist taste cake with a white chocolate frosting. You can also substitute vanilla essence for almond if you prefer.

    Serves: 8 

    • White Chocolate Cream Cake
    • 85g white chocolate, chopped
    • 2 1/4 cups (280g) plain flour
    • 1 1/2 cups (300g) white sugar
    • 2 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 2/3 cups (395ml) thickened cream
    • 3 eggs
    • 1 teaspoon almond essence
    • White Chocolate Frosting
    • 85g white chocolate, chopped
    • 3 1/2 cups (440g) icing sugar
    • 60g butter, softened
    • 4 tablespoons water
    • 1/2 teaspoon almond essence

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour two 23cm round pans.
    2. In a double boiler over lightly simmering water melt white chocolate, stirring occasionally until melted; set aside and cool to lukewarm. In a small bowl mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip cream until stiff peaks form; set aside.
    3. In a large bowl, beat eggs for about 5 minutes, or until light and lemon coloured. Beat in 1 teaspoon almond essence and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter between the two prepared pans.
    4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of each cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    5. In a large bowl, melt white baking chocolate over low heat, stirring occasionally; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, icing sugar, butter, water and 1/2 teaspoon almond essence. Beat until smooth and of spreading consistency.

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