Ingredients
White chocolate coffee cake
Whipped white chocolate frosting
Method
1.Preheat oven to 160°C (140°C fan forced). Grease deep 25cm (10-inch) round cake pan with butter, line base and side with baking paper, extending paper 5cm (2-inches) above edge.
2.Break chocolate into medium saucepan, add chopped butter, sugar and the water, stir over low heat until smooth. Transfer mixture to large bowl, cool 10 minutes, then whisk in sifted flours and cocoa, and egg.
3.Meanwhile, make white chocolate coffee cake. Break chocolate into medium saucepan, add chopped butter, sugar and milk, stir over low heat until smooth. Transfer mixture to large bowl, cool 10 minutes. Whisk in sifted flours and eggs. Place half the mixture into a medium bowl, stir in combined coffee and the water. Stir extract into remaining plain mixture.
4.Drop alternate large spoonfuls of dark, white and coffee cake mixtures into pan. Bake cake about 1 hour 40 minutes, cool cake in pan.
5.Make whipped white chocolate frosting. Break chocolate into small saucepan, add cream and extract; stir over low heat until smooth. Transfer mixture to small bowl; refrigerate 1 hour, stirring occasionally. Beat frosting with electric mixer about 1 minute or until smooth and fluffy.
6.Place cake on serving plate, spread frosting over cake; dust with extra sifted cocoa.
Don’t overbeat the frosting or the texture will be grainy.
Note
