I recently tried this recipe as I wanted something 'white' but not light and airy sponge! The smell whilst this was baking was the most divine, sweet chocolatey smell ever... worth it just for that ;D
Anyway, here it is... with this I made 1x 6" cake and 12 cupcakes... I'm not sure it works so well for cupcakes as the sponge is very firm, I always feel cupcakes should be light and airy and the top cakes and larger cakes should be a firmer sponge... but that's just me!
300g white chocolate
300g plain flour
150g self raising flour
400g caster sugar
1.5 tsp vanilla extract
- Heat oven to 180°C. Grease and line tin with collar that sits about 3cm above top of tin.
- Melt butter, 270ml of water in a saucepan, stir until butter has melted.
- Turn off heat and add the chopped up chocolate and stir until melted and well combined.
- Sift flours, add sugar and pinch of salt, make a well in the centre.
- Pour chocolate mix, lightly whisked egg and vanilla extract into the well then stir with wooden spoon until well combined, scraping from edges with a spatula.
- Pour into the cake tin.
- Now, the baking time is odd... the recipe I followed said 1 hour and 40 mins for a 9" tin, my cake did take about 1 hour 50 mins for a 6"... I'm guessing you're going to have to keep checking your cake after about 1 hour 30!!
- Cover with foil half way through to prevent over browning.
- Leave to cool completely in the tin on a wire rack.
I layered and covered my tester cake with some milk chocolate ganache (as I had some left over in the fridge)... this worked! Would definitely do that combination again.
Good luck!! And let me know what you think... Sam x