White Chocolate Buttermilk Cake
This is an easy cake to make. It does not some mixing up but oh the result. it is delicious! make it as a square, a tray bake or a traditional round cake
Ingredients
- 200 gm butter unsalted
- 200 gm caster sugar 1 cup
- 320 gm plain flour 2 cups
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 150 gm white chocolate melted
- 250 ml buttermilk 1 cup
- 3 large eggs 70 gm
- vanilla
Icing
- 150 gm butter unsalted
- 260 gm icing sugar 2 cups
- 150 white chocolate melted set aside
- 5 ml vanilla
Decorating
- 50 gm white chocolate block
- 25 gm pepita seeds or any toasted nuts
Instructions
- Oven 170 C/ 320 F or 160 C / 320F fan forced. Line and grease a rectangular 17x 24 cm or 9x7 in square tin or see variations in notes (a smaller tin for a deeper cake cook times may vary)
- Mix the flour with the baking powder and baking soda in a bowl with a whisk or sieve
- Melt the butter over a double boiler or very very gently in the microwave at small intervals. Set aside to use when just warm
- Beat the butter and sugar for the cake until very light and fluffy.
- Add the eggs one a time combining completely. Then add 1/2 the flour and 1/2 buttermilk. Mix lightly. Then add the remaining buttermilk and flour mixing till only JUST combined.
- Now turn off the mixer and add all of the chocolate and beat into the batter till incorporated. Approximately 1/2 a minute
- Spoon into the prepared tin and bake for approx 45- 50 minutes. test with a skewer. If the skewer is removed with batter cook a further 10 minutes and test again. The skewer will come out clean when cooked. This cake can take a usually little over an hour, you can cover it with foil at this stage to stop it getting more colour if you wish.
The Icing
- Beat the softened butter with the icing sugar (powdered sugar) till light. This is very important as it will make your frosting light and fluffy
- Scrape down the sides frequently when creaming
- Stop the mixer and add all of the chocolate. Beat well to combine and add more air.
- Spread the frosting onto a cooled cake. It can be decorated with chocolate shavings. make these by "peeling" the chocolate with a vegetable peeler over a bowl. Sprinkle the cake with the chocolate and toasted seeds or nuts
Notes
This cake is better baked at a lower temperture so the outside doesn't caramelize too much. For fan forced ovens keep the temperature at 160C or 320 F.
I have an oven that is not fan forced and so I set it to 170 C/ 340F
Use a piece of foil to cover the cake towards the end of the cooking if you would like to stop it colouring too much
You can add a little lemon zest to both the cake and the frosting if you like!
Cups mentioned are australian cup sizes.
1 cup of flour equals 160 gm /5.6 oz
1 cup of sugar eqals 200 gm / 7.05 oz