White chocolate fudge cake – a light version of a classic
A fair version of a classic chocolate cake, this white chocolate fudge cake still has the satisying, slightly chewy texture you expect from a fudge cake, but is less sickly sweet. That said, a small slice still goes a long way!
I got the original recipe from olive magazine, but I reduced the quantities of ingredients as I only wanted to make 2 layers.
Ingredients (makes a 2-layer white chocolate fudge cake from which you can get at least 12 large slices)
- 4 eggs
- 120 g / 4.2 oz caster sugar
- 120 g / 4.2 oz light soft brown sugar
- 240 g / 8.5 oz butter at room temperature
- 120 g / 4.2 oz white chocolate, broken into small chunks
- 240 g / 8.5 oz self-raising flour, sieved
- 0.25 tsp baking powder
- 0.25 tsp vanilla extract
- 230 g / 8 oz icing sugar, sieved
- 100 g / 3.5 oz butter
- 100 g / 3.5 oz salted caramel
- Optional milk or dark chocolate to grate over the top of the cake
Pre-heat the oven to 180 degrees C (160 fan)/ Gas Mark 4 / 350 degrees F. Grease and line two 20-cm/ 8-inch round cake tins.
In a large heatproof bowl, melt the butter and chocolate together. This can be done by putting the ingredients into a bowl over a pan of simmering water. Alternatively, use the microwave. If you go for the second option, go slowly. I start with one 30-second burst, stir, another 30-second burst, etc. until the mixture is smooth.
While the chocolate mixture is cooling a little, weigh out the caster sugar and brown sugar into a second bowl.
Add the eggs to the chocolate and butter mixture. Add one egg, then about a quarter of the sugar mixture, and mix until combined. Repeat until all the eggs and sugar are incorporated into the mixture.
Add the vanilla, flour and baking powder. Fold into the mixture until combined. Give the bottom of the bowl a good scrape to check you haven’t missed any pockets of flour.
Pour the white chocolate fudge cake mix into your prepared tins:
Bake for 20-25 minutes. Do check on the cakes at the 20-minute mark as they will go dark brown very quickly. To check the cakes are done, insert a skewer or knife into the middle. The knife should come out clean if the cakes are done. Leave the cakes to cool in the tins for 5-10 minutes before transferring to a wire cooling rack.
Decorating the white chocolate fudge cake
Blend together the butter and icing sugar until smooth. Then add the salted caramel. If you have an electric hand mixer or stand mixer, use it to make this a lot easier.
Spread a layer of buttercream on top of one of the white chocolate fudge cake layers. Put the other cake on top and spread another layer of buttercream on top of the second cake.
If you like, use a fine grater to grate some milk or dark chocolate onto the top of the cake.
This white chocolate fudge cake slices beautifully and will keep well for up to 5 days in an airtight container in a cool, dry place.
Looking for some other white chocolate recipes? Try these!