- Strawberry & White Chocolate Cake.jpg (41.31 KiB) Viewed 251 times
Takes: 1 hour 20 minutes (plus cooling time)
Serves: 18
No nutritional information available.
Ingredients
- 250g salted butter, at room temperature, plus extra for greasing
- 200g white chocolate, broken into pieces
- 200g caster sugar
- 3 eggs, plus 2 egg whites
- 150g soured cream
- 2 tsp vanilla bean paste
- 250g self-raising flour
- 400g strawberries, hulled and diced into rough 1cm chunks
For the topping:
- 200g white chocolate, broken into pieces
- 140g cream cheese
- 70g salted butter, at room temperature
- 300g icing sugar
- 5 strawberries, sliced
Method
1. Preheat the oven to 180°C/Fan 160°C Fan/Gas Mark 4. Grease and line a 20cm x 30cm tin. Melt the chocolate in short bursts in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave, stirring between each burst. Set aside to cool slightly.
2. Put the butter and sugar into a large mixing bowl, or the bowl of a stand mixer. Whisk until fluffy and pale, then add the 2 egg whites and whisk for a few more minutes, until fully incorporated.
3. In a separate bowl or jug, combine the 3 remaining eggs with the soured cream and vanilla bean paste. Add this mixture to the mixture in the bowl or stand mixer, scraping down the sides of the bowl, and whisk to combine. Whisking continuously, pour in the melted chocolate. Once incorporated, sift in the flour and fold through the strawberries.
4. Transfer the batter into the prepared tin and bake for 40 - 45 minutes, or until a skewer inserted comes out clean. Leave to cool completely.
5. Meanwhile, for the topping, melt the chocolate in the same way as before, then set aside to cool slightly. Combine the soft cheese and butter in a bowl, or the bowl of a stand mixer, then sift in the icing sugar and whisk until smooth.
6. Slowly pour in the chocolate and give it a final whisk. Spread the frosting over the cooled cake and scatter over the sliced strawberries to decorate.
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