Baking Saturday: White chocolate cake with dark chocolate topping
Hi all, Welcome back to sweet Sunday! I hope everyone had a wonderful and positive week.I’m trying a new recipe this week, iv had Tana Ramsey’s “homemade” cookbook in my kitchen for a while I’m a big fan of her’s.This recipe I’ve found iv been wanting to try for a while, I love white chocolate so this week I’m treating myself!lol, I find that I always bake my family favorites so this is my week.
This week I made a white chocolate cake with dark chocolate topping!! for a white chocolate addict like me, this is pure heaven!No oven needed for this one just put the ingredients together and let it set!! I hope you love this one as much as me and give it a try.
All you need:
- 75g unsalted butter
- 300g digestive biscuits
- 300g white chocolate (broke in pieces)
- 420ml Carton of whipped cream
For the Sauce:
- 100g dark chocolate (broken into pieces)
- 125ml double cream
Start by greasing an 18cm/ 7inch loose base round cake tin really well and leave to one side.
Use a food processor to blend the digestive biscuits till there smooth crumbs.Melt the butter in a saucepan. Pour over the biscuits and stir to ensure all is covered.
Press the biscuit mix into the base of the cake tin with the back of a spoon, put into the fridge for 30 minutes until firm.Place the white chocolate in a bowl and place into the microwave for 2 minutes till melted and set aside to cool.
Lightly whisk the whipped cream till it forms very soft peaks, it’s important not to over whip the cream.Gradually fold the cream into the white chocolate.
Pour the white chocolate mix on to the biscuit base and place in the fridge to set for one hour until firm.
To make the sauce, melt the dark chocolate over a pan of simmering water, add the double cream and stir until smooth. leave to cool till slightly stiff.
Decorate the top of the cake before serving. I used a fork to drizzle the chocolate across the top of the cake.
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