The majority of people would associate chocolate with Valentine’s Day. I, for one, prefer chocolates to flowers (unless they are the edible gelato flowers…yummmmm). There are however people who do not like dark or milk chocolate (gasp) so this recipe caters to those people who prefer white chocolate.
This cake recipe can make 12 cupcakes or an 8” round cake. The combination of butter and Pure Naturally Virgin Coconut oil results in a moist cake without an overpowering coconut taste. For all the cake decorators out there, this cake is perfect for carving and covering with fondant as it retains its moistness longer than the traditional butter cake.
125g Pure Naturally Virgin Coconut Oil
200g caster sugar (or coconut sugar)
250g self-raising flour
1tsp vanilla extract
150ml Thickened Cream
450g Premium White Cooking Chocolate, chopped.
- Pre-heat oven to 180?c
- Grease and line selected cake tin.
- Place all the cake ingredients into a food processor and blend on medium speed until all combined. Do not over blend, if your blender has a pulse function then pulse until the ingredients are combined. It may be necessary to scrape the sides of the jug to make sure all the ingredients are mixed.If using a Thermomix blend all the ingredients on speed 5 for 40 seconds. Scrape down the bowl and blend again for 5 seconds.
- Pour batter into prepared tin and bake for 35 – 45 minutes. Check by inserting a skewer into the centre of the cake, if it comes out clean the cake is done.
- To make the ganache, heat the cream until nearly boiling. Pour over chopped chocolate and leave for 3 minutes then stir until all the chocolate is dissolved.