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Basic White Chocolate Cake
This is a favourite with both adults and kids alike, it's our family favourite which comes out for all our birthday events. Mix it up a bit by using just one type of chocolate or mixing chocolate chips into the batter.
Ingredients
Serves: 12
- 2 tablespoons white sugar
- 225g white chocolate
- 250g butter
- 2 cups (400g) white sugar
- 5 eggs
- 2 teaspoons vanilla essence
- 1/2 teaspoon almond essence
- 3 cups (375g) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon bicarb soda
- 1 cup sour cream
- 30g milk chocolate, melted
- 115g white chocolate, melted
Directions
Preparation:20min ›
Cook:1hour ›
Extra time:5min ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Grease one 23cm ring pan. Sprinkle 2 tablespoons of white sugar in the pan.
- Chop half the white chocolate and melt the other half. Set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in essences and the melted white chocolate.
- Combine flour, baking powder, salt and bicarb soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
- Pour 1/3 of the batter into the prepared pan and sprinkle with the chopped white chocolate. Repeat. Pour remaining batter on top.
- Bake for 55 to 60 minutes or until a skewer inserted near the centre comes out clean. Melt chocolate in two bowls either in the microwave or double boiler. Stir until smooth. Set aside to cool.
- Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and milk chocolate. Garnish with strawberries, if desired.
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Reviews and Ratings
Global Ratings:
(68)
Reviews in English (52)
I don't see what all the rave reviews are about. I made this cake for my mother in law's birthday as she is a white chocolate lover. But, no one finished their slice--not even the kids--who would generally eat any kind of cake. We all found it to be a little dry and not very tasty even though I followed the recipe exactly. Needs something. - 19 Mar 2002 (Review from Allrecipes USA and Canada)
I wanted to make a pound cake that was different. This seemed to be the perfect one, white chocolate in a cake? Mmmmmm! The recipe was easy to follow, and the cake tasted good. There are a few things that I didn't like about the cake. The crust of the cake, was too hard. I think the sugar that is added in the pan before baking, may have had something to do with it. Also, the chocolate in the middle didn't melt well for me, it left a ring around the cake and some came out on the sides of the cake, which made a mess of the pan. I didn't drizzle the chocolate on the top as suggested, I just skipped it. I think the next time I make it, I will mix all of the chocolate in with the mix, and not sprinkle some in the middle as suggested. Otherwise, it was fantastic! I would definately make it again, with a few modifications. - 20 Dec 2004 (Review from Allrecipes USA and Canada)
WE all loved this cake! It was very delish! Instead of drizzling the top with white choc., I served the cake with a simple raspberry sauce (1/2c seedless raspberry preserves, 1 tsp butter, 1/8 tsp almond extract, microwave till warm and liquidy) and over the course of 4 days we polished it off! - 07 Apr 2008 (Review from Allrecipes USA and Canada)