A delightful and moist white chocolate cake with a creamy frosting, perfect for any occasion.
Preheat your oven to 160°C (320°F) and grease and line a 20cm round cake tin.
Lining the tin with parchment paper ensures easy removal of the cake.
In a saucepan, melt the butter, white chocolate, water, and caster sugar over low heat, stirring until smooth.
Stir continuously to prevent the chocolate from burning.
Sift the plain flour and self-raising flour together into a mixing bowl.
Sifting helps to aerate the flour, resulting in a lighter cake.
Gradually mix the melted chocolate mixture into the flour mixture, then add the eggs and vanilla essence, stirring until combined.
Mix gently to avoid overworking the batter.
Pour the batter into the prepared cake tin and bake for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
Check the cake at the 1-hour mark to avoid overbaking.
For the frosting, cream the butter until light and fluffy, then blend in the melted white chocolate and icing sugar until smooth.
Ensure the chocolate is cool before mixing to prevent melting the butter.
Once the cake is cool, spread the frosting evenly over the top and sides.
Use a spatula for a smooth finish.
Slice and serve your velvety white chocolate cake. Enjoy!
Pair with fresh berries for added flavor and presentation.
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