Goldfish Bowl

White Chocolate Cake: Beta Test

So, this is that white chocolate cake I’ve been going on about.  I finally made it.  Here’s how I made the sponge.

• 4 medium eggs
• 250g Butter
• 250g Sugar minus 4 tablespoons
• 250g self raising flour
• Tablespoon of Baking Powder
• 4 tablespoons of White Hot Chocolate Powder from Whittards
• Vanilla Essence

1. Grease up two cake tins with baking parchment on the bottom.
   
2. Combine butter and sugar in a bowl.
   
   
3. Add the flour.
   
4. Add the eggs and vanilla essence.
   
5. Mix well.
6. Add 4 tablespoons of white hot chocolate powder and mix thoroughly.
   
7. Divide into the two tins, and put into a preheated oven at Gas Mark 4 for about 30-45 minutes.
   
   
   
8. Allow to cool
   
9. When cool, ice it inside and out
   

Now, the icing (frosting for you yanks) was a bit of a disaster and is more in alpha stages.  When I’ve worked out exactly how to do it properly, I’ll write it up

I tested it on my neighbors - they liked it lots, particularly with ice cream.  In fact, they liked it so much that they still have it.   If they all keel over and die, you’ll be the first to know.

It was fairly light, quite rich, and the sponge had a definite chocolaty taste.  Definitely good for people who want something a bit more interesting than the average chocolate cake!

I’d like to dedicate this cake to xugglybug and mattp for giving me good ideas and to Twigathy and Eek for being around when the idea popped up.