The dark chocolate version* of this easy but luscious cake has been so popular that I simply had to create a white chocolate version. This is slightly richer, but equally yummy, equally easy. (*see link below)
Makes: 16 – 20 pieces
Time: 20 – 25 minutes prep; 30 minutes baking then cooling time + 15 minutes to decorate
Level: Easy
Equipment: A 20cm (8”) square baking tin, ideally with a loose bottom
Ingredients
Cake
- 3 medium eggs
- 250g/9oz white caster sugar
- 60ml/2fl oz sunflower oil or similar
- 60g/2oz melted butter
- 1 tsp vanilla extract
- 100ml/3½fl oz buttermilk or milk
- 150g/5½oz self-raising flour
- pinch of salt
- 100g/3½ oz white chocolate chips
Topping
- 125g/4½oz – 150g/5½oz white chocolate pieces
- 1 Tbsp butter
- 1 – 2 Tbsp milk (or use cream to make it a bit richer)
- 2 tubes of smarties or any other colourful sweet you fancy
- Any colourful sprinkles, ideally to coordinate with the other colours
Method
1. Preheat the oven to 180°C / fan 160°C / 350°F /Gas 4. Grease and line the tin.
2. In a large bowl, whisk together the eggs, sugar, oil and melted butter. Stir in the vanilla extract and buttermilk/milk then sift the flour and salt over and fold it all in. Stir in the chocolate chips.
3. Bake for 35 – 40 minutes until well risen and firm. Test with a skewer inserted into the middle. If it comes out clean then the cake is ready. Run a knife carefully round the edge of the cake and leave it on a wire rack to cool in the tin.
4. To make the topping, gently melt the chocolate, butter and milk (or cream) in a bain marie, stirring as you do so. When it’s fully melted and smooth, use a palette knife or small spatula to coat the surface of the cake. Scatter the top with the smarties and sprinkles and leave for 2 – 3 hours to set. (It could go in the fridge.) Cut into pieces and serve.
I hope you enjoy baking, sharing and eating this easy but very tasty cake. If you’d like to have a go at the dark chocolate version click here.
Before closing, I’d like explain the picture below. When the cake had baked I clumsily tugged away the baking parchment and the cake pulled apart on one side. To rescue it, I put it back in the tin and used melted chocolate to “glue” the crack. I then wedged in the two plastic scrapers to hold the joint together until the chocolate set. To my relief, it actually worked better than I expected.
I’d love to hear your comments on this recipe or others on my website. If you have any comments or questions please get in touch via the contact page.
Retired Bloke on Food n stuff 