“Life is 10% what happens to you and 90% how you react to it.”- Charles R. Swindle.
I keep saying I am not the biggest fan of white chocolate yet it consistently features on my blog ! No, it’s not culinary hypocrisy. I am just warming up to it.
This is a simple cake . Its a recipe by Elinor Klivans. It’s almost like a hot milk sponge with some white chocolate added in. The white chocolate lends a richness and beautiful mouth-feel to a plain vanilla cake. Making it great enough to eat on its own.
You know the most common word to describe cakes has to be moist. I am guilty of this too. Although a moist cake (especially a chocolate one) is a pleasure to eat, all cakes are not made equal and not all good cakes need to be moist.
This cake is NOT moist . It is fluffy , it is soft , it is delicious. It would make a great tea time cake .Add in some chips or nuts or swirls if plain is not your style . I have sliced it into three and filled and frosted it into a glorious layer cake. But if I want to add some easy oomph , I just sandwich two halves of the cake with some vibrant fruit curd (or jam) and dust the tops with some icing sugar. Almost Victorian like. And quite instant elegance.
- 3 eggs
- 200 grams or 1 cup granulated sugar
- 1 tsp vanilla extract
- 170 grams or 3/4 cup chopped white chocolate
- 180 ml or ¾ cup milk
- 85 grams or 6 tablespoons unsalted butter
- 190 grams or 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- Preheat oven to 160 ℃ or 325 ℃ . Grease an 8 inch square pan with butter , dust with flour and line the bottom with parchment .
- In a saucepan , heat chopped chocolate , cubed butter and milk together until the chocolate n butter have melted. Keep warm.
- Whisk together the flour, salt and baking powder . Keep aside.
- Using an electric mixer or whisk, whip the eggs with the sugar and vanilla until triple in volume and pale in colour . If you lift your beater or whisk and draw an eight on the top of the batter , you should be able to see the whole 8 before it disappears.
- Add the flour mixture and beat on low until combined.
- Add the chocolate-butter-milk mixture and beat until smooth.
- Pour batter into prepared pan .
- Bake for 45 to 48 minutes until a toothpick inserted in the centre comes out dry. The top will be golden brown and edges will be coming away from the sides.
- Cool in pan for ten minutes and gently unmould. Cool completely.
- This cake can be stored in an airtight container for 2 or 3 days. Refrigeration makes it a little dry.
- Couverture or compound chocolate both work fine but couverture lends a better flavour.
- Make sure your pan is atleast 2.5 inches high.
- This cake might be too sweet for some people , especially depending on what chocolate you use and if you are frosting it. Consider reducing the sugar by 1/4 cup or so if you don't want it too sweet.
It may seem simple, but this cake is really good! And I almost fell in love with that crumb!
Speaking of love, what are your plans for the romantic holiday coming up? I am not a very Valentine-sy person per se, but I would use any reason to celebrate. If you are looking for easy ways to sweeten it up , do have a look at some options for V-day desserts that wouldn’t take up most of your day! And if you are single , all the better for you – you don’t need to share!