White Chocolate Cake

INGREDIENTS

For the ganache
300 ml double or regular cream
45 g glucose syrup
400 g white chocolate, in drops or broken into pieces
75 g butter, softened and cut into 2cm cubes

For the cake
butter, softened for greasing
4 eggs
125 g caster sugar
125 g plain flour
1 ½ teaspoon baking powder
50 g white chocolate, as chips or chopped into pieces
chocolate curls, for decorating, dark, milk or white

METHOD

For the ganache
Place the cream and glucose syrup in a large
saucepan and bring to the boil, stirring occasionally,
then immediately remove from the heat and stir in
the chocolate.
Stir to melt the chocolate – you may need to place it
back over a low heat, just so all the chocolate is
melted.
Remove from the heat and allow to cool until tepid.
Add the butter to the melted chocolate, a few cubes at
a time, beating the mixture until all the butter has
been incorporated.
Leave in the fridge for about 2 hours, stirring a couple
of times as it cools.
It should stiffen but still be spreadable.
Take the ganache out of the fridge at least 30 minutes
before icing the cake.
It may be necessary to beat the mixture with a
wooden spoon to make it spread more easily.

For the cake
Preheat the oven to 180C/160C fan/gas 4.
Butter the sides of two 18cm cake tins and dust with
flour, then line each base with a disc of baking
parchment.
Using a handheld electric beater or an electric food
mixer, whisk the eggs and sugar together on a high
speed for several minutes or until light and
mousse-like.
In a separate bowl, mix together the flour, baking
powder and chocolate pieces, then fold into the egg
and sugar mixture.
Divide the batter between the prepared tins and bake
for about 25 minutes, or until golden on top and lightly
springy to the touch.
Remove from the oven and allow to cool in the tins for
10 minutes, then loosen around the edges using a
small, sharp knife and carefully remove each cake
before transferring to a wire rack to cool down fully.

When the cakes are cool, place one upside down on a
cake plate or stand, then spread over some of the
ganache to about 4-5mm thick.
Place the second cake on top the right way up and use
the rest of the ganache to cover the cake completely.
Using a palette knife or the back of a spoon, lightly
flick the ganache to make peaks all over the cake.

If you prefer, you can simply smooth the cake with a
palette knife, dipping it from time to time into a jug or
bowl of boiling hot water to get a smooth finish.

You can leave the cake undecorated, or scatter with
chocolate curls, either in white or contrasting milk or
dark chocolate.

INFO & TIPS

To make chocolate for decoration, melt some
chocolate and spread it over a tray to set. Take a
cheese slicer and run it along the chocolate to make
curls.
Set the curls aside in a cool place until you are ready
to use them


NB : recipe of the internet

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