My partner has a massive sweet tooth and my housemate loves white chocolate so I thought I would combine their two loves and create the 'Eat Your Feelings' Cake. The cake itself is light, moist and tastes great with the sickly sweet buttercream and the slightly bitter contrast of the dark chocolate. If you are a chocolate lover then you will devour this cake in no time.
There are multiple elements to this cake and if you are not feeling up to baking it in one go, you can easily cook it across two days. Once glad wrapped you can leave it in the fridge overnight. However, if you leave it for too long out of a airtight container, the cake will dry out.
Ingredients White Chocolate Cake(Makes 2x 20cm) 3 cups plain flour
2 cups white sugar
1 tsp baking soda
1 tsp salt
2 cups icy cold water
1 cup oil (I used vegetable)
3 tsp vanilla
3 tbsp lemon Juice
200g white chocolate (I use the brand Sweet William)
White Chocolate Buttercream 200g white chocolate
200g dairy free butter (I use Nuttelex)
200g soft icing sugar
You may need more but as long as you keep equal proportions, it will be the right texture
Coconut and Dark Chocolate Ganache 400g tin full fat coconut milk, set in the fridge overnight
300g dark chocolate
Other Vegan 100's and 1000's
or any decorations you would like
Preheat oven to 180 degrees C.
Grease 20cm cake tins or if you are like me and only have one cake tin you will have to divide the ingredients in half to create the two layers.
Sift flour, sugar, salt and baking soda into a bowl and give it a quick mix to make sure it is combined.
In a separate bowl combine oil, water and vanilla essence.
Add liquid ingredients, except for the lemon juice to the dry mixture and stir to combine.
Melt the white chocolate and stir through the cake batter.
Add the lemon juice and quickly stir then pour into prepared cake tin.
Bake for 40-45 minutes or until a toothpick comes out clean. If you are baking the cakes in two batches make sure the freshly cooked cake has had time to cool before removing it from the tin.
Set cakes aside to cool completely.
Once cooled, beat half of the icing sugar and butter until combined.
Pour in half of the melted white chocolate and beat until light and fluffy.
Layer your cake tin with glad wrap and place one cake on the bottom. Add your buttercream on top and place the second cake on that. Wrap remaining glad wrap around and place in the fridge for 20-30minutes.
Remove cake from tin and glad wrap and continue to ice the cake with the remaining buttercream ingredients (make the same as above). Place cake back in fridge while you make the ganache.
Take the tinned coconut milk out of the fridge and open upside down. You can then pour out the coconut water (or use it in a smoothie) and left behind will be some coconut cream. Do not use the coconut cream that is found in the supermarket.
Place the coconut cream and dark chocolate in a glass or metal bowl over a simmering saucepan.
Continue to watch and mix occasionally until melted through.
Pour the ganache over the cake and allow it to run down the sides. If the ganache is too bitter for your liking, you can try adding Agave or a similar sweetener.
Decorate it with 100's and 1000's or however you please.