A delicious cake to have for any celebration!
This cake was created for my eldest sons birthday. His favourite chocolates are, Raffaello and so I thought I would create something to incorporate these delicious, white chocolate coconut balls.
I shall start by saying that my cakes will probably not win any competitions any time soon, for my decorating skills, however the taste was fantastic!
And let's face it, it's all about the taste.
Homemade with love!
This delicious vanilla sponge is my staple sponge mixture for many cakes that I make. So, I'm glad to say that it turned out lovely for this cake too.
The first layer of filling in this cake is, Doce de Leite - which is utterly delicious!
Think caramel, only better!
And let me just say, the white chocolate buttercream was, amazing!
This was a first for me. I've never added melted chocolate to my buttercream before, and WOW! I'll definitely be doing it again.
It was a Definite game changer!
I then added some desiccated coconut, to decorate and topped it with some of those delicious Raffaello chocolate balls.
I was happy with how the cake turned out, and I'm very pleased to say that it also passed the families taste test...
So if you love white chocolate, Doce de Leite. Coconut and Raffaello's, then I'm sure you'll love this cake as much as we do...
Let's crack on with the recipe
Happy Baking!
The Chai Home 😋
INGREDIENTS
8oz of Soft Room Temperature Butter
6oz of Caster Sugar
1/3 Cup of Honey
8oz of Self-raising Flour
4x Eggs
2x Capfuls of Vanilla Extract
Dash of Milk
For the White Chocolate Buttercream
180g of White Chocolate - broken into squares
1x Cup of Soft room temperature Butter
1 & 1/2 Cups of Sieved Icing Sugar
1x Capful of Vanilla Extract
Small dash of milk - if needed
Filling & Toppings
2x heaped tbsp of Dolce de Leite
Approx 2 tbsp of Dessicated Coconut (as much as you like for decorating)
Raffaello Chocolates ( Add as many as you like for decorating)
METHOD
Preheat the oven to 180C and either line 2x 8inch round baking tins or grab your silicone trays.
In a freestanding mixer add your softened butter and sugar and whisk until fully combined and creamy.
Now add in your eggs and whisk together.
Once fully combined add your Vanilla Extract and honey - whisk together until fully combined.
Now add in your flour and whisk together until really well mixed. (I like to start on a low speed to prevent the flour spilling out and then increase to a high speed)
Finally add in your milk and whisk until you have a lovely smooth cake batter.
Divide the cake batter equally between the two cake trays and smooth and then tap the trays ti remove any air bubbles.
Pop onto the top shelf of the oven and bake for 30-35 minutes or until fully cooked.
Do not over bake as this drys cakes out.
Once baked remove from the oven and allow to cool for 15 minutes before turning out onto a wired cooling rack.
Leave to cool completely before decorating.
For the buttercream
You will need to melt the white chocolate and allow to cool for around 30 minutes before adding it to your buttercream mixture.
Break up your chocolate and melt in a large glass bowl over a pan of simmering water - have patience it does take a while to fully melt. Stir occasionally while melting.
Once fully melted place the bowl to one side to fully cool, you do not want it to melt your butter, but you also do not want the chocolate to harden. Usually takes about 30 minutes.
In the meantime you can prepare the rest of the buttercream.
Add your softened butter and sieved icing sugar to a free-standing mixer and whisk together until fully combined and smooth.
Now add your Vanilla and a little dash of milk and whisk together again until fully combined.
Once the chocolate has cooled add it to your buttercream mixer and whisk together until fully combined.
To assemble the cake and decorate
Go ahead and assemble and decorate as you wish, however if you need some inspiration this is what we did.
We topped one layer with a generous helping of dolce de Leite and smoothed out and then topped that with a layer of the fantastic white chocolate buttercream. We then sandwiched the two cakes together and added a generous layer of the buttercream to the top cake and smoothed equally.
We finished by adding sprinkle balls of the desiccated coconut on the outer edge and then assemble a cluster of the Raffaello Chocolate balls in the centre.
We definitely do not make show stopping cakes, for us it's all in the taste. Get creative and we'd love to see your creations.
You can share your pictures with us on INSTAGRAM @thechaihome
Have fun baking!
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