Bake this cake for my mischievous nephew. He requested cartoon characters in white chocolate and two dark chocolate in strawberries mould one for his dad and one for his mom, the tree and one fresh strawberry is for me. Everyone get the blueberries.
Google: “A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda.”
“Melting white chocolate seems to require quite some skill. Since it’s not real chocolate, but a combination of sugar, milk, cocoa butter, vanilla and fat, it doesn’t melt as easy as milk or dark chocolate. It has a lower melting point and is a little trickier to melt. White chocolate burns quite easily, so it’s important to melt it using indirect heat—otherwise, you’ll be left with a clumpy, unusable mess,” says Hayes.”
The cake is not too sweet, butter flavour that pairs well with both chocolates and berries. It’s moist, light texture, and delicious, with coffee, tea and dessert wine. My nephew said thank you for the cake, he enjoyed it. Let’s bake with love!!!
Ingredients
White chocolate, and dark chocolate
200 g white chocolate chips
1 Tsp oil
150 g white chocolate chips
1 Tsp oil
Cake
250 g butter, softened
1 c castor sugar
1 Tsp baking powder
1/2 Tsp salt
2 Tsp vanilla essence
3 eggs
2 1/2 c self raising flour
300 ml sour cream
Decorations
13 blueberries
2 dark chocolate strawberries
1 Tree white chocolate
1 butterfly white chocolate
1 buzz light year chocolate
1 woody chocolate
1 strawberry
Method
One day in advance
Melt dark chocolate: Place chocolate in a metal bowl over a pot of 1-2 inches water on stove medium heat, stir from middle out until melted completely. Set to cool slightly then pour into a jug so easy to pour into mould. Pour into strawberry shape moulds. Place strawberry shape moulds in freezer 4-6 hours or overnight to set, and until needed. When you want to unmould, remove strawberry shape moulds to fridge for about 1 hour, for easy to unmould and transfer to a container and put back in freezer until needed.
Melting white chocolate: Place a saucepan on the stove and add 1-2 inches of water to the saucepan. Place a clean heat-proof bowl over the saucepan and white chocolate. The bowl should fit over the saucepan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a “seal” that will trap steam within the saucepan). Add chocolate in to bowl.
Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate, and it will begin to melt. As the chocolate melts, keep stirring with a heat-safe rubber spatula until it is completely melted. Set to cool slightly then pour into a jug into the cartoon characters, butterfly and tree moulds, then place in freezer 4-6 hours or overnight to set. When you want to unmould, remove them to fridge for about 1 hour, for easy to unmould and transfer to a container and put back in freezer until needed.
The next day
Preheat oven to 160 degrees C. Grease and line 23 cm spring form pan and set aside. Beat butter, castor sugar and vanilla in mixing bowl on medium high speed until light and fluffy. Add egg one at a time, beating well each addition.
Add half the flour, stir to combined. Add half sour cream, stir to combined. Repeat with the remaining flour and sour cream, making sure it’s combined and has batter consistency. If not add some water about 1/2 c water. Once it looks like batter consistency, spoon onto prepared pan. Smooth the top of the batter. Gives a couple of knocks on bench top. Bake for 1 hour or until skewer out clean.
Switch off oven, leave cake in closed door oven for 35 minutes. Bring out from oven onto a rack, cool for 15 minutes. Flip out cake onto a plate. Just before serving about 10 minutes, bring out the chocolate moulds. Next decorate the cake with one strawberry followed by the tree next to strawberry. In the centre of the cake place woody chocolate, next to it is buzz light year and butterfly below it. Then one strawberry chocolate next to buzz light year and the other next to woody. Now place blueberries all around on top near the edge of the cake. Serve with coffee, tea, dessert wine and some berries, and remaining chocolates. Enjoy!!!
Note: 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.”
if you want to keep the remaining chocolates for another cake keep it in airtight container in freezer. Best use before 1 month. You can get different mould from shop or buy online. You can do frosting or buttercream over the top of cake.
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