• 10servings
  • 120minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 180g white eating chocolate, chopped

  2. 350g unsalted butter, chopped

  3. 2 2/3 cups (590g) caster sugar

  4. 1 1/2 cups (375ml) milk

  5. 2 cups (300g) plain flour

  6. 2/3 cup (100g) self-raising flour

  7. 1 teaspoon vanilla extract

  8. 3 eggs

  9. fresh roses, for decorating

  10. white chocolate ganache

  11. cup (180ml) cream

  12. 540g white eating chocolate, chopped finely

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160C (140C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

  2. Combine chocolate, butter, sugar and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.

  3. Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about 1 hour 45 minutes. Cool cake in pan.

  4. White chocolate ganache Meanwhile, bring the cream to a boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.

  5. Turn cake, top-side up, onto cake stand. Spread White Chocolate Ganache over top and side of cold cake. Decorate with fresh roses, if desired.


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