White Chocolate Rose Cake

Name: White Chocolate Rose Cake
Ingredients: 1 1/2 cups unsalted butter, chopped; 1 1/2 cups granulated sugar; 1 1/2 lb white chocolate, chopped; 1/2 cup milk; 2 1/4 cups all-purpose flour, sifted; 3/4 cup self-rising flour, sifted; 1 tsp vanilla extract; 3 None eggs; 3/4 cup heavy cream; None None fresh roses, for decorating (optional)

10 ingredients

3 steps

Ingredients

1 1/2 cups unsalted butter, chopped
1 1/2 cups granulated sugar
1 1/2 lb white chocolate, chopped
1/2 cup milk
2 1/4 cups all-purpose flour, sifted
3/4 cup self-rising flour, sifted
1 tsp vanilla extract
3 None eggs
3/4 cup heavy cream
None None fresh roses, for decorating (optional)

Directions

1

Preheat oven to 325°F. Grease and line an 8 inch cake pan with parchment paper. Gently heat 1/4 lb chocolate, butter, sugar and milk over low heat until smooth. Transfer to a bowl and let cool for 15 mins. Whisk in flour, vanilla extract and eggs. Transfer to prepared pan and bake for about 1 hour 45 mins. Let cool in pan.
2

Meanwhile, to make the white chocolate ganache, bring cream to a boil in a medium saucepan then remove from heat. Add remaining chocolate and stir until smooth. Chill, stirring occasionally, for about 30 mins or until thick and spreadable.
3

Place cake, top-side up, onto cake stand. Spread white chocolate ganache over cake and decorate with fresh roses, if desired.