Double White Chocolate Cake
A beautiful cake to look at and to taste! I like to use as good a quality white chocolate as possible for the frosting and Bakers white chocolate squares for the cake itself.
A friend passed along this recipe to me a while back, so I am not sure (nor was she) of the creator. I have made it several times and love it, not only is it bladder safe but it’s perfect fro those times when you need a real sugar fix. I’ve even scatted a few blackberries on the top before and drizzled a little blackberry puree on the plates before serving.
Double White Chocolate Cake
6 squares of white chocolate, finely chopped
2 ½ cups of cake (also known as cream) flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup warm water
1 cup of butter (not margarine), softened
1 ½ cups white sugar
3 eggs (organic or free range if possible)
1 cup of buttermilk
Frosting
6 ounces of white chocolate, chopped
2 1/2 tbsp all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the centre of the cake comes out clean. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
Yields one double layer cake which should serve 8 or more people, depending on the size of your slices