White Chocolate Cake

This is a yummy cake made famous by Gina, at Ripe in Albert Park. The white vanilla cake looks great contrasting with the dark chocolate topping.

  • 185 g butter
  • 1 c Milk
  • 1 1⁄2 c Sugar
  • 150 g White Chocolate, chopped.
  • 2 c Plain white flour, sifted
  • 1 1⁄2 t Baking Powder
  • 1 t Vanilla (essence or fresh bean)
  • 2 eggs, beaten
  • Chocolate Glaze:
  • 150 g dark chocolate
  • 1⁄2 c single cream

Preheat the oven to 160°C.

Melt the butter, chocolate, sugar and milk together over a low heat in a saucepan.
Place other ingredients in a bowl. Add the chocolate mixture and whisk until smooth.
Pour into a greased and lined 22cm (round) tin, and bake for around 50 minutes.
Remove from oven and cool in tin. When cool, pour over chocolate glaze.

Dark Chocolate Glaze:
Melt 150g dark chocolate with 1/2 cup single cream over a low heat in a saucepan. Stir continuously and remove from heat when just melted and smooth. Let the glaze stand for 10 mintues before pouring over the well chilled cake.

Yield
Source

Adapted from a Donna Hay recipe by Gina (Ripe Albert Park)

Prep Time
1 hours
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