Tara from Seven Spoons is this month's host of Sugar High Friday and she chose a most interesting theme - a quest to taste the many Shades of White.
I took this as a perfect opportunity to make a cake from AWW's Cakes, Biscuits and Slices cookbook that I've had my eye on for a while. It's a white chocolate mud cake that's smothered in a coconut and white chocolate ganache but to make it even whiter, I've then topped it with shards of flaked coconut.
Pass the fork please!
Coconut and White Chocolate Mud Cake
[Makes 1x22cm/9inch cake]
White Chocolate Mud Cake
250 grams butter, diced
1 lemon, rind finely grated
180 grams Lindt white chocolate, finely chopped
330 grams caster sugar
225 grams plain flour
75 grams self-raising flour
2 eggs, lightly beaten
Coconut White Chocolate Ganache
140mls coconut cream
360 grams Lindt white chocolate, finely chopped
flaked coconut, for decoration
Preheat the oven to 170°C/340°F.
Line and grease a 22cm/9inch cake pan - a spring-form or loose-bottomed type pan is best.
Place the butter, lemon zest, white chocolate, sugar and milk into a medium saucepan that is over a low heat - stir until the chocolate has melted and the mixture is smooth. Set this aside to cool for about 15 minutes.
Sift the flours together and place into a bowl - stir in the cooled chocolate mixture followed by the lightly beaten eggs, mixing until combined and smooth.
Pour this into the prepared pan and back for about 1 hour 40 minutes or until cooked through. If the cake looks to be browning too quickly then cover with foil.
Let the cake cool in the pan.
Place the coconut cream into a small saucepan and bring to just below boiling point - remove from the heat and add the chocolate, stirring well to help dissolve the chocolate. You may find you'll need to put this back on the stove, use a low heat and remove as soon as the mixture is smooth.
Pour this out into a bowl and place in the fridge - keep stirring occasionally as it cools and remove as soon as it reaches a spreadable consistency.
Remove the cake from the pan and place on your serving dish.
Spread the ganache evenly over the cake before applying a generous coating of flaked coconut.
Tagged with Sugar High Friday : SHF