We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

recipes

My Ultimate Chocolate Cake with a White Chocolate Cream Cheese Frosting

recipes

My Ultimate Chocolate Cake with a White Chocolate Cream Cheese Frosting

Thursday, April 14, 2011


The Method


Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease and line two 2 x 9 inch (23cm) cake tins with a removable base with parchment paper. Sieve the flour, cocoa and bicarbonate of soda into the bowl of a stand-alone mixer. Add the sugar and mix well.


Measure the wet ingredients in a measuring jug. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Beat together in the mixer until you are left with a smooth mixture. Spoon the cake batter into the lined tins and bake for 25-30 minutes, or until risen and firm to the touch. Remove from the oven and leave to cool before transferring to a wire rack until completely cool.


To make the frosting, melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat. Remove from the heat to cool for about 10 minutes. Place the butter and cream cheese in a bowl and beat until fluffy and combined.


Mix through the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture.


Slice the the cake layers in half horizontally and then place one on a cake stand and spread over a little of the frosting. Repeat this with all the layers of the cake until it is assembled. If you want, you can spread the frosting on the outside of the cake too, this will use the full quantity of frosting.

You might be interested in...

Bulgogi Beef Pizza
recipes

Bulgogi Beef Pizza

Bulgogi Beef Pizza
Hong Kong French Toast
recipes

Hong Kong French Toast

Hong Kong French Toast
Pandan Cake
recipes

Pandan Cake

Pandan Cake
Pommes Anna
recipes

Pommes Anna

Pommes Anna
Velvet Mashed Potatoes