I felt like having white chocolate and cake. My white chocolate will expire in five days, and I don’t like wasting food. This is a trial and error cake as I am trying to make frosting which I have never tried making it before.
Browse a few ways of making frosting, can’t decide which to pick. Anyway, I choose the easiest method with only two ingredients, that I always have in my fridge and pantry. I am also learning to melt chocolate using hot water and chocolate on microwave. I have heard and read that melting white chocolate can seize if there is water in it. Well, I am trying it using a little bit hot boiling water to melt my chocolate. I am courageous and it work after all I am adding to my other cake ingredients.
I am glad I dare add hot water in with my white chocolate. Got to try it, if never try I will never know if it worked. My cake turn out well with frosting and designing on top. It’s moist, filled with white chocolate and indeed satisfied my craving for white chocolate and cake. Be brave to explore melting in hot water. Let’s bake!!!!
2 1/2 c (310g) plain flour
1 Tsp bicarb soda
170 g white chocolate, chopped
1/2 Tsp baking powder
1/2 Tsp salt
about 1/8 c hot water
250 g butter, softened
1 1/2 c (300g) white sugar
300 g sour cream
300 ml thicken cream
250 g white chocolate, broken into pieces
Preheat oven to 180 degrees C. Sift together the flour, bicarb soda, baking powder and salt. Set aside. In medium bowl, melt white chocolate and hot water on microwave about 35-40 seconds, stirring in between until melted. Stir until smooth then allow to cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with sour cream. Mix in melted white chocolate. Pour batter into springform 23 cm round cake tins. Bake for 1 hour, or until a skewer inserted into the centre of the cakes comes out clean.
To make frosting
Melt chocolate in microwave for 35-40 seconds, stirring in between until melted. Heat cream in saucepan on low heat until almost come to the boiling, add the melted chocolate, stir until chocolate completely melted. Removed from heat. Cool for 25 minutes or until spreadable.
Spread the frosting on top and sides of cake. You can design your own design on top or just cover them all around.
Note: I use sour cream. You can use yoghurt instead of sour cream. Hence you can use two 23cm round cake tins and also spread the icing between the layers. Google: “Just make sure to melt it at low heat and stir continuously so it doesn’t overheat if you’re using a double boiler. And if you’re using a microwave, heat in 20-second increments, stirring each time. Take it out just before it’s completely melted and stir to melt.
What to do if white chocolate isn’t melting?
If your white chocolate isn’t melting, it means that it has either seized or overheated. To fix seizing, add 1 Tsp of boiling water at a time and stir thoroughly. This should combine it and let it melt. If overheated, try to cool it down by moving it to another bowl and stirring in more white chocolate chunks. This should cool down the temperature and allow it to melt.”