Rich White Chocolate Cake
Search results for Rich White Chocolate Cake
Ingredients
What you need
250g butter, chopped
180g CADBURY Baking White Chocolate, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
Berries, to serve
180g CADBURY Milk or Dark Baking Chocolate, chopped , extra
1/3 cup cream
250g butter, chopped
180g CADBURY Baking White Chocolate, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
Berries, to serve
180g CADBURY Milk or Dark Baking Chocolate, chopped , extra
1/3 cup cream
Rich White Chocolate Cake
Search results for Rich White Chocolate CakeIngredients
What you need
250g butter, chopped
180g CADBURY Baking White Chocolate, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
Berries, to serve
180g CADBURY Milk or Dark Baking Chocolate, chopped , extra
1/3 cup cream
250g butter, chopped
180g CADBURY Baking White Chocolate, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
Berries, to serve
180g CADBURY Milk or Dark Baking Chocolate, chopped , extra
1/3 cup cream
A heavenly rich pound cake, great on it's own or with the season's best berries.
Method
1. COMBINE the butter, chocolate, sugar, milk and vanilla in a medium saucepan and stir over low heat to combine. Transfer to a large bowl and allow to cool. Whisk in the sifted flours and eggs until well combined.
2. POUR the mixture into a fluted 22cm round greased and base lined tin. Bake in a moderately slow oven 160ºC for 1 hour or until skewer comes out clean. Allow to stand 10 minutes before turning out onto cake cooler.
3. COMBINE the extra chocolate and cream in a small saucepan and stir over a low heat until chocolate is melted and mixture is smooth. Allow to cool slightly before pouring over cooled cake. Allow to set in fridge before serving with berries.
2. POUR the mixture into a fluted 22cm round greased and base lined tin. Bake in a moderately slow oven 160ºC for 1 hour or until skewer comes out clean. Allow to stand 10 minutes before turning out onto cake cooler.
3. COMBINE the extra chocolate and cream in a small saucepan and stir over a low heat until chocolate is melted and mixture is smooth. Allow to cool slightly before pouring over cooled cake. Allow to set in fridge before serving with berries.
