22/06/2015
White chocolate fudge cake
This cake is best made 5-14 days ahead as it gets moister with time
Ingredients (serves 20)
• 400g butter, chopped
• 500g white chocolate, chopped (use cadbury dream, lindt white or coverture for best results)
• 2 cups caster sugar
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 2 cups plain flour, sifted
• 2 cups self-raising flour, sifted
• White chocolate ganache
• 600g white chocolate, chopped
• 3/4 cup thickened cream
Method
1. Preheat oven to 150°C. Grease and line an 8.5cm deep, 22.5cm (base) square cake pan.
2. Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
3. Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
4. Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.
5. Make white chocolate ganache: One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
6. Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Notes & tips
• Note: The cake will keep for 1 week stored in an airtight container at room temperature.
• Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160°C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160°C oven for 2 1/2 to 3 hours.
