This weeks recipe is White Chocolate Whiteout mini cakes. Don’t be fooled by the pure, white, innocent looking cakes. They are a rich, more-ish bake.
White chocolate Whiteout cake consists of layers of rich moist white chocolate cake covered with sweet white chocolate buttercream. Whats not to like!
Now I know I am bias having created the recipe but I will say it anyway. These mini cakes are quite possibly the best white chocolate cake I have ever eaten. I know big statement.
The cake is perfectly balanced with a soft, light, white chocolate frosting that melts in the mouth.
A few words of advice watch the colour of the butter you use if you want to keep the beautiful whiteness, a pale butter is best. I couldn’t find a pale butter in the supermarket so used traditional English butter, however I know that it is more accessible in other parts of the world. For my UK readers you can always add a few drops of white food colouring.
- 250g Butter, chopped into pieces
- 150g White chocolate, chopped into pieces
- 440g Caster sugar
- 250ml Whole milk
- 225g Plain flour
- 75g Self-raising flour
- 1 Tsp Vanilla extract
- 2 Eggs, lightly beaten
- 125g Icing sugar
- 200g White Chocolate
- 6 Tbsp Double cream
- 1 Tsp Vanilla
- 15ml Milk
- 30g Butter
- Preheat oven to 170 degrees
- Grease and line a deep 20cm-round cake pan if making one large cake or 20CM square time if making mini cakes.
- Combine the butter, chocolate, sugar and milk in medium saucepan over low heat, without boiling until the mixture is smooth.
- Next transfer the mixture into a large bowl and allow to cool for about 15 minutes.
- Once cool whisk in the flours, then vanilla and lastly eggs.
- Poor the mixture into the prepared cake tin. Cover loosely with foil, bake for 1 hour. Allow to cool fully before cutting and putting on the buttercream frosting.
- I cut this large cake in to mini cakes using a standard circle cookie cutter, layered with buttercream and topped with a buttercream swirl.
- Beat together the butter, milk and vanilla.
- Gradually add the icing sugar and beat until combined and smooth
- Next met the chocolate i do this over a pan of water, but in the microwave is fine too.
- Once the chocolate has cooled a little beat this in to the icing milk along with the cream.
- Enjoy 🙂