Rich White Chocolate Cake with Chocolate Maple Ganache and Blueberries
Search results for Rich White Chocolate Cake with Chocolate Maple Ganache and Blueberries
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 with Chocolate Maple Ganache and Blueberries
Search results for Rich White Chocolate Cake with Chocolate Maple Ganache and BlueberriesIngredients
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
This cake has several components in its entirety but it is still delicious on its own for morning or afternoon tea!
Method
1. COMBINE the butter, chocolate, sugar and milk in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly.
2. ADD the eggs and vanilla and stir to combine, then fold through the sifted flours. Spoon the mixture into a greased and lined 25cm round cake pan.
3. BAKE in a moderate oven 180°C for 60 -70 minutes or until cooked when tested. Cool on a wire rack for 20 minutes before turning out of pan to cool completely. Store in airtight container until required.
4. GENTLY melt the chocolate and maple syrup in a bowl over simmering water. Cool slightly then stir through the sour cream until smooth. Chill until firm enough to spread. ICE the cake with the Maple Ganache then sprinkle with the blueberries to serve.
2. ADD the eggs and vanilla and stir to combine, then fold through the sifted flours. Spoon the mixture into a greased and lined 25cm round cake pan.
3. BAKE in a moderate oven 180°C for 60 -70 minutes or until cooked when tested. Cool on a wire rack for 20 minutes before turning out of pan to cool completely. Store in airtight container until required.
4. GENTLY melt the chocolate and maple syrup in a bowl over simmering water. Cool slightly then stir through the sour cream until smooth. Chill until firm enough to spread. ICE the cake with the Maple Ganache then sprinkle with the blueberries to serve.
