Yoghurt and White Chocolate Cake
This was the second cake we made on the Baking Course I went on. It's an easy cake to make. I don't often use white chocolate as I have had some disasters when melting it, but this time it worked well. The addition of yoghurt makes this a nice moist cake, which is also light in texture.
Preheat oven 180C/gas4
Grease and line a 20cm springform cake tin.
In a large bowl beat 125g butter with 110g caster sugar till light and fluffy using an electric hand mixer. Then add 2 beaten eggs and 1 tspn vanilla extract.
Melt 100g white chocolate, which has been roughly chopped, over simmering water - careful - and stir till it's melted.
Add the chocolate to the cake mixture with 125ml plain or vanilla yoghurt. Mix together gently then fold in 225g sr flour. Pour into tin and bake for 40 mins.
Leave cake in tin for 15mins then turn onto a wire rack.
For the topping:
Beat 125g cream cheese till creamy then add 60g melted white chocolate and 2 tbspn plain yoghurt. Beat together till smooth and fluffy. Spread over cooled cake and decorate with white chocolate curls.
I have to confess that we were given the chocolate shavings, but he gave us the method to make them. I wrote down notes, but think it's easier to see someone doing it, so I found this clip on You Tube.
It's a really good flavoured cake; I used vanilla yoghurt with the vanilla extract and the flavour came through. The topping was very rich but very moreish.
A special occasion cake, but a useful recipe to have. The cake itself keeps for a month in a freezer uniced, or 3 days in an airtight tin iced.
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