White chocolate fudge cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 12
Skip to ingredients
Showing items 1 to 3 of 6
- 300g buttersoftened
- 150g white chocolatechopped (we used Green & Black’s), plus extra, grated to serve
- ½ tsp vanilla extract
- 5 eggs
- 150g golden caster sugar
- 150g light soft brown sugar
- 300g self-raising flour
- ½ tsp baking powder
WHITE CHOCOLATE FROSTING
- 5 tbsp plain flour
- 250ml whole milk
- 150g white chocolatechopped
- 1 tsp vanilla extract
- 225g buttersoftened
- 200g golden caster sugar
Nutrition: per serving
- kcal784
- fat46.8g
- saturates28.3g
- carbs80.8g
- fibre1.4g
- protein8.9g
- salt1.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
step 2
Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
step 3
To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.
