My father-in-law turned 80 on the weekend and I was commissioned to do the cake. He is a farmer, so it was a bit of a John Deere theme - which really suits any age or generation! I went with a white chocolate mud cake, with the recipe from Exclusively Food - it was divine. I love white chocolate, so this cake is right down my alley - it was moist and dense but not too heavy - and the flavour was perfect!
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The recipe below gives you white chocolate ganache, but I just used buttercream for ease of colouring and decorating. I used fondant to do the logo on top. It was a hit and I would definitely make this cake again (it's definitely one just for a special occasion!)
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| After consuming this cake, please go straight to Charlie's and get some vegetables to counteract all this butter, sugar & chocolate! |
Ingredients
300g white chocolate (I used Cadbury Dream)
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream
Method
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
300g white chocolate (I used Cadbury Dream)
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream
Method
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
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