Yum. Caramel cake with white chocolate ganache for icing…
This was a birthday cake request for a friend at work & I happily obliged. Here’s the recipe, you won’t be disappointed!
What you’ll need:
For the cake
250g butter, chopped
200g white chocolate, chopped
2 & 1/4 cups, firmly packed brown sugar
1 & 1/2 cups water
1 tsp vanilla extract
3 eggs, lightly beaten
2 cups plain flour
2/3 cup self-raising flour
For the white chocolate ganache
1/2 cup cream
310g white chocolate
Ok so first up you want to preheat your oven to 150°C & grease & line your cake tin.
Next up, in a medium saucepan, combine butter, chocolate, sugar & water. Whisk over a low heat until the chocolate & butter is melted & the sugar is all dissolved. Transfer the mix to a large bowl & let it cool for 15 minutes.
Whisk in the eggs & vanilla extract, then stir in the combined sifted flours. Pour the batter into the tin & bake for 2 hours. Check it halfway through & if it’s browning too fast, cover it loosely with foil.
Cover the cake with a tea towel while you make up the icing.
Bring the cream to a boil in a small saucepan & then pour it over the white chocolate in a small bowl. Stir until the chocolate is completely melted. Cover the bowl & refrigerate, stirring occasionally for about 30 minutes or until it’s of a spreadable consistency. Then get icing!
I decided not to put any on the sides so I could see the colour contrast between the cake & the icing but you can always spread the icing down the sides of the cake if you want. Then tuck in!