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White chocolate and Irish cream cake

White Chocolate and Irish Cream Cake

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Prep

20 min

Bake

30-40 mins

Serves

12

Difficulty

Easy
White chocolate and Irish cream cake

About

A rich and indulgent white chocolate cake to celebrate the season of goodwill, with the addition of Irish Cream Liqueur. Make the cake ahead and decorate with chocolate stars, gold Maltesers, edible gold leaf or a sprinkle of edible glitter.

made using

Icing Sugar

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Instructions
Ingredients
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Step 1

Heat oven to 180℃/160℃ fan/gas 4. Melt the white chocolate, milk, butter and Irish Cream liqueur in a heatproof bowl over simmering water until the mixture is creamy and smooth. Whisk in the sugar, vanilla and a pinch of salt, then remove the bowl from the heat and set aside to cool.

Step 2

Step 3

Once the chocolate mixture has cooled, whisk in the eggs, stir in the sifted flour, nutmeg and baking powder until just combined. Spoon the mixture evenly between 2 round greased and lined 20cm cake tins.

Step 4

Bake the cakes for 30-40 minutes until golden, cool for 10 minutes in their tins and then turn out onto a wire rack.

Step 5

To make the buttercream, beat together the softened butter, vanilla and icing sugar until pale and fluffy and decorate your cake.

The cakes can be baked in advance and frozen for up to 3 months. Wrap them well before freezing and defrost at room temperature before decorating.

Ingredients – 10 items

Serving

1

White chocolate, broken into small pieces

250 g
Butter

Unsalted butter

200 g

Irish Cream liqueur

50 ml
Milk

Whole milk

150 ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

220 g
Vanilla

Vanilla bean paste

1 1/2 tsp
Eggs

Medium eggs

3
Flour

Plain flour

300 g
Baking-powder

Baking powder

2 tsp
Nutmeg

Ground nutmeg

1/2 tsp

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