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.
2 tablespoons white sugar
225g white chocolate
2 cups (400g) white sugar
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
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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.