This cake did not rise like i would have hoped. But it sure did taste good!
@sanche99 i think baking powder would help it rise since baking soda is meant for cookies. try adding in 1 tsp baking powder
I baked as cupcakes. Very nice and rise very full in dark pans. I used papers and filled 1/4 cup batter very full.
Baked 20 min +. Great taste.
I'm looking for a good moist white chocolate cake recipe to combine with 2 layers of chocolate victoria sponge for a birthday cake, or maybe to cut out the middle of the 2 sandwiched between 2 victoria sponges to make a piniata cake. Would this recipe make 2 x 8 round cakes?
Am I reading correctly? I've always been told to NEVER let water touch the melted chocolate because it will seize.
Hi can hot water be poured into white chocolate? or can we just double boil the chocolate to melt it?
Dunno if this helps, but think about mud cake..which I make A LOT of. First job; melt chocolate sugar butter and coffee (dissolved in quite alarge quantity of boiling water) together. Must admit, I balked first time but I've melted chocolate in several recipes since (aswell as countless mud cakes) and never had it seize.
I'd heard the cautionary warning about chocolate and water too but in this kind of quantity it doesn't do it.
I would however, suggest not over agitating the mix while it's melting in case you split the white chocolate. I doubt that would affect the cake anyway...
I'm just off to try this recipe and make it gluten free as I'm an exclusive gf cake maker. Might have to have a few goes at it but it looks adaptable..and I'm persistent. Wish me luck.
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