Dense white chocolate cake
| Serves: | 8 |
| Cooking Time: | 2 hours |
| Prep Time: | 50 minutes |
Ingredients
- 3 Tbsp butter
- 250 g good-quality white chocolate, broken into blocks
- 3/4 cup (180ml) cold water
- 440 g castor sugar, plus extra for dipping the pastry shapes
- 1/2 tsp vanilla extract
- 4 free-range egg yolks
- 480 g self-raising flour
- 500 g softened butter
- 2 Tbsp icing sugar, plus extra to dust
- 85 g good-quality cocoa
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Cooking Instructions
- Preheat the oven to 150°C. Liberally grease a 15cmx10cm cake tin and line with baking paper.
- Place the 400g butter, 500g white chocolate and water in a large mixing bowl. Place the bowl over a saucepan of simmering water and allow the ingredients to melt. Remove from the heat.
- Add 440g castor sugar and 2tsp vanilla and stir to combine, then add 4 eggs and mix well.
- Sift 480g flour and stir into the batter until well combined. Pour into the baking tin and bake for 2 hours, or until a skewer comes out clean. Allow to cool completely before carefully removing from the baking tin.
- To make the buttercream roses, cream 500g butter using an electric hand-mixer while slowly adding 2kg icing sugar, a little at a time.
- Once all the icing sugar has been incorporated, divide the icing in half. Add 2Tbsp cocoa to the one batch of icing and stir to combine.
- Insert a medium-sized star-shaped nozzle into a large piping bag. Fill the bag with both the chocolate and plain icing by spooning the plain icing down the one side of the bag and the chocolate icing down the other side.
- Starting at the base of the cake, ice a rose by placing the nozzle close to the base of the cake, squeezing gently and moving from the inside outwards in a circular motion until the shape resembles a rose. Continue icing the cake until it is completely covered.
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