I am a chocoholic, so more often than not that is my chosen treat. But when I can I do love to indulge in a bit of baking!
Now I'm certainly no Nigella! But just for fun thought I'd blog the recipe & then the usual suspects who ask me can have it to hand easily :) I have a family who can be pretty harsh critics; especially the hubby! When I make a cake that they all love I know it's a winner!
The key to a good cake is that it has to be easy to make! Especially with young children around; who needs the stress of difficult baking for something that is meant to be a treat?
So trust me when I say this is a very easy recipe!!
I am a huge fan of Whittard's' white hot chocolate. Every Christmas it's on my wish list & it usually is kept 'just for mummy'. But recently I tried a cake recipe that used coco powder & I couldn't help but wonder what it would be like. The result is lovely & everyone loves it! My hot chocolate supply is diminishing, although now I don't mind so much :)
200g unsalted butter
200g self raising flour
200g caster sugar
100g whittards white hot chocolate powder
Milk if needed.
For the icing
200g icing sugar
100g white chocolate
Or for a more luxurious version a white chocolate ganache -
200g white chocolate
Cream to your preferred consistency
A huge fan of the chuck it all in method, so I'm afraid not astonishing instructions.
Our oven is old and not brilliant, it isn't even a fan assisted oven; so feel free to adjust your temp.
I preheat to 200'.
Line a square cake tin with baking paper.
Put the butter in an oven proof bowl and let gently melt in the oven.
Weigh out the flour, sugar & coco powder. (Sift if you wish) place in mixing bowl.
Add two eggs & stir in, then add the melted butter and really fold in until well mixed.
If mixture is too firm you can add a touch of milk here, but you do not want an overly runny mixture.
Pour into the prepared cake tin.
I level out the mixture by shaking the tin backwards & forwards & side to side.
Bake for 5-10 mins. But keep an eye on it. Take the cake out and at this point it should be golden on top. Then I cover with foil to prevent burning and return to the oven for another 20mins.
This is probably the trickiest part of the cake to be honest. As I say our oven is not brilliant so I just make sure I catch it turning gold in time & then I do keep checking it with a skewer until it is cooked.
One day I'll time it perfectly, no doubt with a nice new oven I could have it timed to precise minutes :)
I keep the cake in the tin and allow to cool.
For the icing -
In a bowl over a pan of hot water gently melt the white chocolate.
In a mixing bowl add a little water to the icing sugar & stir. You want a thick gooey icing not thin & runny.
Once the chocolate has melted add to your icing sugar and mix well. It should look so good at this point that chocolate fountain springs to mind & you just want to eat it as it is!! But trust me be patient it'll be worth it (plus leave a bit on the spoon to lick off - best of both worlds ;) )
Pour all over the cake. Again I shake it to level out & ensure as even a coverage as possible.
Place in the fridge & allow to cool.
When icing is set firm (if you can wait that long) cut & enjoy!!
This cake lasts two days in our house if it's lucky, so I cannot advise you anymore than that. But I would have thought in the fridge it could last 2-3 days?!
I'd love to hear from anyone that gives it a try!
Take care & enjoy XX