Thanks Kim- I'm glad it was good!
I remembered where I posted it so here goes:
I have made this one a number of times and really does taste fudgier after about a week. I have used both the ganache on it and rolled icing and also made a milk choc version. I make this amount in a 23cm round cake pan. To store, wrap in two layers of plastic bags when cool and place in airtight container if you have one this size or tie the bags really tightly. I have used this for a 21st cake and also an 18th.
White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream
Preheat oven to 150?C. Grease and line an 8.5cm deep, 22.5cm square cake pan.
Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.
Make white chocolate ganache: One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160?C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160?C oven for 2 1/2 to 3 hours.
I normally make a Mississippi mud cake, and I have also made a caramel one, so wanted to make something different, and I also love white chocolate, so I thought of making a white one. I suppose I could pretty much substitute white choc in one of those recipes if I thought about it... When I make my cakes, I just use cheap choc, and it tastes good to me (and everyone else, they don't complain).
Thank you Kim and Katie! I will make that fudge cake, pity I don't have the time to let it sit for a week. That recipe must make a very large cake, doesn't it? I think I will try to buy enough to make two cakes, if one isn't needed this weekend, it will go in the freezer. Secret stash! YUM!
Could you add a liqueur to this recipe do you think?
A good way to add liquer to a cake without it changing the texture or quality of the cake is to pour it over the cake while it is still warm, not hot. Tastes great! more alcoholic though but makes for a great night
I didn't get the chance to make my cake . I tried to make biscuits last night, but only got as far as the dough, which I kept eating..... I couldn't help myself, so there is just a little bit less...
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That recipe must make a very large cake, doesn't it? I think I will try to buy enough to make two cakes, if one isn't needed this weekend, it will go in the freezer. Secret stash! YUM!
xOx
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