White Chocolate Cake

White Chocolate Cake

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



  1. 125 Grams butter , unsalted
  2. 200 Grams chocolate White cooking
  3. 135 Grams Caster Sugar
  4. 125 Millilitres Water , hot
  5. 1 Cup All Purpose Flour
  6. 1/2 Teaspoon Baking powder
  7. 1/2 Teaspoon Vanilla essence
  8. 1 Egg


110 mins
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    Preheat oven to 160 degrees. Line an 8 inch square or round cake tin with parchment paper.

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    Chop butter and chocolate. Better if both are in room temperature.

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    Combine butter, chocolate, sugar, vanilla essence and water in a medium saucepan.

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    Mix it well and stir over low heat, without boiling, until smooth.

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    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

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    Whisk the flour and the baking powder. Pour in the white chocolate mixture and mix lightly till no streaks of flour remain

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    Whisk in the egg. Pour the mixture into the lined tin and bake for 1 hour 5 minutes

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    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

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    Serve with a generous scoop of vanilla ice cream

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