White Chocolate Fudge Cake

Description:
This recipe is adapted from two sources, Super Food Ideas and Exclusively Food. If you like white chocolate, then this winner is worth to try. This recipe makes a big cake but it can be halved to suit the number of the crowd :D

The cake will keep moist even for over a week. Actually, the cake becomes more moist each day. I only put the icing in the morning before serving it at my hubby's b'day party. Then, store the remaining cake in the fridge once it is iced.

The chocolate cake on the photo is the Chocolate Cotton Cake by Tulip Cooking Demo Team.



Ingredients:
Cake

Dry Mixture:
2 cups all purpose flour, sifted
2 cups self raising cake flour, sifted

Wet Mixture:
500 g white chocolate, Callebaut, coarsely chopped
250 g reduced salt butter, You'll Love Coles, cut into cubes
150 g unsalted butter, Home Brand, cut into cubes
400 mL hot water

2 cups minus 1 Tbsp (about 380 g) caster sugar, CSR

4 large eggs, lightly beaten
2 tsp vanilla bean paste
1 tsp vanilla essence
(I think the best will be just to use 1 Tbsp vanilla extract as the vanilla bean paste leaves black specs in the cake.)


Icing:

200 g white chocolate, Callebaut
90 g sour cream, Woolworth



Directions:
Using two of 32 x 22.5 x 6 cm non-stick pan. Grease the pan and line the base with baking paper.

Preheat oven to 150 deg C.

Use a large heatproof mixing bowl and put chocolate, butter and water in it. Put the bowl on a saucepan with simmering water and melt the content. Mix until combine.

(What I use here is a 3 L pyrex bowl and later on transfer the wet mixture to a big cooking pot to combine the dry mixture with the wet mixture.)

Add one third of the dry mixture and stir until combine. Then add the remaining dry mixture and stir and fold the mixture to combine. Don't worry about small lumps as long as not big chunks.

Divide the mixture into two pans and bake for 35-40 minutes at 150 deg C. The skewer should have a little bit of moist crumb when tested.

Cool completely in the pan. Take out from the pan and keep in the air tight container. Decorate with the icing before serving.