Preparation time-30 min(plus standing time)
Cooking time-1 hour
Oven Temperature-150 degree Celsius,gas mark 1-2
Ingredients:
Butter - 250g chopped
White chocolate -150g chopped
Caster sugar -440g
Milk - 250 ml
Plain flour -225 g
Self raising flour - 75 g
Vanilla essence -1 tsp
Eggs - 2 beaten slightly
Cocoa powder - 2 tbsp
Milk chocolate - 600 g chopped
Cream- 250 ml
Method:
1. Preheat the oven
2. Grease two deep 20 cm round cake tin,line base and sides with baking paper.
3. Combine butter,white chocolate,sugar and milk in medium saucepan, stir over low heat,without boiling until smooth. Transfer mixture to large bowl ,cool 15 min.
4. Whisk sifted flour into the white chocolate mixture, then whisk in essence and eggs.
5. Pour half the mixture into the prepared tin. Whisk the cocoa in the other half and pour into the other tin.
6. Bake for 50 min . Remove it from the tin and cool it in the wire rack.
For Icing:
Combine milk chocolate and cream in medium saucepan over low heat until smooth.
Transfer to another bowl, cover and refrigerate stirring occasionaly until mixture is of spreadable consistency.
Split each cooled cake into half. Place one layer of cake spread the icing,repeat alternate layers.
Spread the remaining icing on top and sides of the cake.
Cooking time-1 hour
Oven Temperature-150 degree Celsius,gas mark 1-2
Ingredients:
Butter - 250g chopped
White chocolate -150g chopped
Caster sugar -440g
Milk - 250 ml
Plain flour -225 g
Self raising flour - 75 g
Vanilla essence -1 tsp
Eggs - 2 beaten slightly
Cocoa powder - 2 tbsp
Milk chocolate - 600 g chopped
Cream- 250 ml
Method:
1. Preheat the oven
2. Grease two deep 20 cm round cake tin,line base and sides with baking paper.
3. Combine butter,white chocolate,sugar and milk in medium saucepan, stir over low heat,without boiling until smooth. Transfer mixture to large bowl ,cool 15 min.
4. Whisk sifted flour into the white chocolate mixture, then whisk in essence and eggs.
5. Pour half the mixture into the prepared tin. Whisk the cocoa in the other half and pour into the other tin.
6. Bake for 50 min . Remove it from the tin and cool it in the wire rack.
For Icing:
Combine milk chocolate and cream in medium saucepan over low heat until smooth.
Transfer to another bowl, cover and refrigerate stirring occasionaly until mixture is of spreadable consistency.
Split each cooled cake into half. Place one layer of cake spread the icing,repeat alternate layers.
Spread the remaining icing on top and sides of the cake.
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