This cake has received rave reviews all round. It is practically fail proof and makes the perfect cake for decorating. It is moist and delicious and is perfectly matched with a white chocolate butter cream or ganache. Add a bit of colour to your icing and you can decorate it like this as well!
180g white chocolate, chopped
350g unsalted butter, chopped
2 2/3 cups of caster sugar
1 1/2 cups of milk
2 cups of plain flour
2/3 cup of self-raising flour
1 tsp of vanilla extract
White chocolate ganache
3/4 cup of cream
540 g white chocolate, chopped finely
white chocolate butter cream
170g white chocolate, roughly chopped
227g unsalted butter, chopped
2 1/2 cups of powdered sugar, sifted
pinch of salt
1/4 cup of thickened cream
1/4 tsp of vanilla extract
Preheat oven to 160°C (140°C fan-forced). Grease a round cake pan and line with baking paper.
Combine chocolate, butter, sugar and milk in a large saucepan. Stir over low heat until smooth. Pour mixture into a large bowl and allow to cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into pan and bake for about 1 hour 30-45 minutes (depending on oven type) or until skewer comes out with a few crumbs attached. Cool cake in pan completely before removing.
To make butter cream-place chocolate in a microwave-safe bowl. Heat in the microwave in 30 second bursts, stirring after each one until the chocolate has melted. Put aside to cool completely. In a separate bowl, sift icing sugar and salt over the butter and beat until creamy. Gradually stir in thickened cream with mixer on low speed. Once combined, fold in the cooled white chocolate and beat on medium-high for a few minutes until light and fluffy. If you want a stiffer icing then add more icing sugar.
For ganache: Place broken-up chocolate in a bowl. Put cream in a saucepan over low heat until it just starts to bubble. Pour it over the chocolate and let it sit for 60 seconds. Quickly whisk together till combined. If you have any lumps of chocolate, simply return to lowest heat and whisk quickly until chocolate has melted completely. Leave ganache to cool completely before putting in the fridge to thicken up to desired consistency.