For the White Chocolate Cake
- Unsalted butter, softened – ¼ cup + 2 tablespoons
- Caster sugar – ¾ cup
- Egg yolks – 3
- Vanilla extract – 1 teaspoon
- Cake flour – 1.5 cups
- Baking powder – 1.5 teaspoons
- Salt – ¼ teaspoon
- Milk – ½ cup + 2 tablespoons
- White chocolate chips – ½ cup
Put the chocolate chips in a heatproof bowl. In a sauce pan bring the water to a simmer. Now place the bowl on top of the pan. Make sure the water is low enough so it doesn’t touch the bowl when you place on top of the pan. Gently and constantly stir the chocolate till the chocolate has completely melted. Set aside to cool completely.
Preheat the oven to 180C. Grease two 6 inches round cake tins and line the base with a baking sheet. Sift the flour, baking powder, salt and set aside.
In a mixing bowl cream the butter, sugar and essence with electric mixer till light and fluffy. Reduce the speed to Medium low and add the egg yolks and melted white chocolate.
Gradually add the flour alternating with milk. Mix well till everything is well combined. Make sure not to over beat.
Spread the mixture into the prepared cake tins and bake for 20-25 minutes or till the toothpick comes out clean when inserted in the center of the cake.
White chocolate butter cream icing
- White chocolate chips – 170 grams
- Heavy whipping cream – 4 tablespoons
- Icing sugar – 4-5 cups
- Unsalted butter – 225 grams
- Salt – ¼ teaspoon
- Vanilla essence
- Fresh strawberries to garnish
In a bowl put the chocolate and cream. Melt over simmering water like said above. Set aside and let cool to room temperature.
In mixing bowl, beat the butter till pale and fluffy. Gradually add the melted chocolate and beat till well combined. Add the sugar, 1 cup at a time and beat well till the frosting is light and fluffy and until you get the desired consistency.
Assembling the cake, using a serrated knife level the top surface of each cake. Place the first cake on a cake plate. With an offset spatula spread 1/2 cup of buttercream evenly. Top with the second cake, bottom-side up. Crumb coat the cakes by spreading a thin layer of the buttercream. Refrigerate the for about 30-40 minutes. Apply the final coat by spreading the frosting evenly over top and sides of cake. Smooth the cake with the spatula. Decorate with fresh strawberries on top.