180g white eating chocolate, chopped
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour
1 teaspoon vanilla extract
fresh roses, for decorating
white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely
Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side 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; cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan.
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.
Turn cake, top-side up, onto cake stand. Spread White Chocolate Ganache over top and side of cold cake. Decorate with Chocolate Almond and coconut, if desired.
Today we celebrated mine and Nana Pinkys Birthday. She turned 90 today with is such a great achievement, She is such an amazing lady who has taught me so much over the years, I love sharing my birthday with her every year. I made my favourite White Chocolate Mud cake for our Birthday, which is such a yummy rich dense cake, you must try. I iced the cake with white chocolate Ganche then decorated it with Coconut, chocolate almonds and Chocolate balls then drizzled a little bit of the ganache over the top.
White Chocolate Mud Cake
Me with Nana Pinky
Click here to see another White Chocolate Cake I made for a friends farewell.