Today I’m baking. I’m in the mood for white chocolate, so this seems appropriate. I haven’t done it yet, and will surely put up some pictures when all is set and done.
- 40g unsalted butter
- 85g white chocolate
- 125g caster sugar
- 4 eggs, beaten
- 2 tbsp very strong black coffee
- 1 tsp vanilla extract
- 125g plain flour
- white chocolate curls, to decorate
- 175g white chocolate
- 85g unsalted butter
- 125 creme fraiche
- 125g icing sugar, sifted
- 1 tbsp coffee liqueur or very strong sugar.
- Preheat the oven to 180C/350F/Gas Mark 4. Grease two 20cm/8-inch sandwich tins and line the bases with baking paper.
- Place the butter and chocolate in a bowl set over a saucepan of hot water and leave on low heat till melted. Stir to mix lightly and remove from heat.
- Place the caster sugar, eggs, coffee and vanilla extract in a large bow set over a saucepan of hot water and whisk hard with an electric whisk till mixture is pale and thick.
- Remove from heat, sift in the flour and fold in lightly and evenly. Quickly fold in the butter and chocolate mix and divide the mixture between the two prepared tins.
- Bake in the preheated oven for 25-30 minutes, until risen, golden brown and springy to the touch. Leave to cool in the tins for 2 minutes, and turn out onto a rack to cool.
- For the frosting, place the chocolate and butter in a bowl set over a saucepan of hot water and heat gently until melted. Remove from the heat, stir in the creme fraiche, and add the icing sugar and coffee liqueur and mix till smooth. Chill the frosting for at least 30 minutes, stirring occasionally, till thick and glossy.
- Use about one third of the frosting to sandwich the cakes together. Spread the remainder over the top and sides, swirling with a palette knife. Arrange the curls over the top and leave to set.
I’m thinking of adding some walnuts to the mixture. I love their taste and texture.
Give it a try?