John If you love white chocolate, like me, then this is a cake you must definitely make. In fact, this is the next cake you should make! Have you started making it yet…
This cake has white chocolate in the cake mix, then more in the ganache filling in both the centre and top of the cake. Mixed through the cake are ‘Violet Crumble’ chocolate bar pieces. This adds a subtle hint of honeycomb as well as a wonderful chewy texture when you are lucky to get a small piece of cake with a piece of honeycomb baked through.
Topped with honeycomb pieces also provide an extra chewy mouthful. You definitely need to save room for dessert when this cake is on your menu. Make sure you use premium white chocolate for this cake.
This is a sweet, rich, dense, moist cake. That just about sums it up. This is no time to be contemplating a diet, unless it is a cake diet!
Try this cake and it may soon become your favourite.
| Prep Time | 45 minutes |
| Cook Time | 2 hours |
| Servings |
slices
|
- 250 g Butter chopped
- 180 g White Chocolate use premium white chocolate, chopped
- 1 cup Milk
- 1 3/4 cups Caster Sugar
- 2 tsp Vanilla Essence
- 2 Eggs Whisked
- 1 3/4 cups Plain Flour sifted
- 1/2 cup Self-Raising Flour sifted
- 2 Violet Crumble Chocolate Bars 50g bars, chopped
- 200 g White Chocolate chopped
- 1/2 cup Thickened Cream
- 200 g White Chocolate chopped
- 1/2 cup Thickened Cream
Ingredients
Cake
White Chocolate Ganache Filling
White Chocolate Ganache for Top of Cake
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- Grease & line the bottom and sides of a 20cm Springform round baking tin with baking paper
- Place butter, white chocolate, milk, sugar and vanilla essence in a saucepan on medium heat. Cook while stirring for about 5 minutes or until all ingredients have melted and combined into a smooth mixture. Set aside to cool for 25 minutes.
- Preheat oven to 140°C (fan forced)
- Sift both flours into a large bowl.
- Add chocolate mixture from the saucepan and eggs into the bowl with the flour.
- Stir with a wooden spoon until well combined.
- Fold 1/2 of violet crumble pieces into the mixture. Set aside the other half for the top of the cake.
- Pour mixture into baking tin and cook in oven for approx 1 hour 45 minutes to 2 hours. Cook until a skewer inserted into the centre of the cake has moist crumbs clinging.
- Cool in pan for 15 minutes before turning out on a wire rack to finish cooling
- Cut cake in half with a serrated knife and spread the ganache filling over the base.
- Place second half of cake bake on top and spread the remaining ganache over the top of the cake.
- Place in refrigerator to set
- Place remaining violet crumble pieces onto the ganache layer on top of the cake
- Combine chocolate and cream in a heatproof bowl and microwave on high for 1 minute. After the first 30 seconds remove from microwave and stir. Put back in microwave for remaining 30 seconds. You should then be able to stir the chocolate until a smooth mixture is achieved.
- Place in refrigerator for at least 1 hour to allow ganache to set and thicken before icing the cake.
- Once set, remove the ganache from the refrigerator and using an electric mixer, beta the ganache until it is light and fluffy
- Follow the same instructions as for the ganache filling.
