Swedish White Chocolate Cake
This decadent White Chocolate Cake is a delightful treat that combines the richness of white chocolate with a hint of liqueur for a touch of sophistication. The moist and fluffy cake is perfectly complemented by a luscious white chocolate topping, making it a delightful dessert for any occasion. Serve it with your favorite berries for added freshness and flavor!
— Constant Cookbook
Ingredients
- 200g butter
- 200g hot chocolates white chocolate buttons
- 3 eggs
- 200g caster sugar
- a teaspoon vanilla extract
- 100ml sour cream
- 120g plain flour
- 2tsp baking powder
- 50ml liqueur eg. Advocaat, Pear cognac, or other fruity cognac
- Topping: 100ml whipping cream
- 200g hotchocolates white chocolate buttons
- 1tbsp liqueur
Instructions
- Turn the oven to 175 degrees Celsius. Grease and flour a cake tin (24 cm in diameter). Melt the butter. Break the chocolate and add to the butter, stir until all is melted.
- Whisk the eggs, sugar and vanilla extract until white and fluffy. Add the sour cream and the butter/chocolate mix to the eggs and sugar.
- Mix the flour and the baking powder and add this to the mixture. Lastly, add the booze. Pour into the tin and bake for about 30-35 minutes.
- Leave the cake in the tin to rest for at least 30 minutes before turning it out onto a plate to cool completely.
- To make the topping, heat the cream and stir in the chocolate broken into pieces. Pour in the liquor. Let the mixture cool down slightly before pouring onto the cake. Decorate with berries of your choice. Enjoy!
Yield
Serves 12
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