I'm not a fan of chocolate. But this super moist cake has made me change my mind. Although a little on the sweeter side, it can be balanced beautifully with a scoop of vanilla ice cream
Preheat oven to 160 degrees. Line an 8 inch square or round cake tin with parchment paper.
Chop butter and chocolate. Better if both are in room temperature.
Combine butter, chocolate, sugar, vanilla essence and water in a medium saucepan.
Mix it well and stir over low heat, without boiling, until smooth.
Take the saucepan off the heat and let it cool down for around 15 minutes. You can use this time to get the other ingredients
Whisk the flour and the baking powder. Pour in the white chocolate mixture and mix lightly till no streaks of flour remain
Whisk in the egg. Pour the mixture into the lined tin and bake for 1 hour 5 minutes
Let it cool in the tin for 10 minutes and then take the cake out from the tin and cool on a wire rack to room temperature
Serve with a generous scoop of vanilla ice cream
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