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Posts Tagged ‘chocolate meringues’

 

Over the years, I’ve refined my baking repertoire. And while I love trying out new recipes, there’s a handful of core favourites that I routinely revert to.

Our chocolate slab cake – one of the most popular recipes on our blog – is baked at least once a month.  It’s a very large cake, and the neighbours all respond to the clarion call with plates to ferry their portions home (it’s that kind of cake).

The butterscotch bars are almost embarrassingly easy to make, and they’ve become our regular standby for school orchestra rehearsals, last minute morning teas, and birthday and Christmas gifts.

Now that we have fresh eggs, the cookie jars are constantly filled with chocolate meringues, and the fudge brownies have become our newest  house fave – baked frequently as Pete finds them irresistible. (We had dinner with Alex last week, who said “once you’ve tried the fudge brownies, there’s no going back”.  Bless her, that made my night…)

The white chocolate bundt cake in the photo above is Big Boy’s all time favourite cake.  It’s a bit more work to make and probably only gets an airing three or four times a year, but this is the cake I turn to whenever I need a showstopper.  And even though I’m not a white chocolate fan, in this cake, it’s sublime.   I posted the recipe over a year ago, but have just updated it with metric measurements, since I make it by weight rather than cup measures these days.

I always top the cake with tempered chocolate (in this case, milk and dark), but it’s almost as good simply dusted with icing sugar.  Please note that it’s a large cake – the standard 10 cup bundt tins by Wilton and Nordicware will take most, but not all of the mix, so do have some muffin pans or mini tins on standby for the excess batter.  The methodology, with updated measurements and a printable version, is available here. I’ve also made a caramelised white chocolate version, which was particularly wicked!

White Chocolate Bundt Cake

  • 450g plain (AP) flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 250g unsalted butter, softened
  • 440g white sugar
  • 1½ tsp pure vanilla extract
  • 5 large (59g) eggs, at room temperature
  • 115g white chocolate, melted and still warm
  • 250g thick Greek yoghurt
  • 115g  white chocolate chunks or chips

Click here for a printable version of this recipe

I’d love to know your baking standbys – do you have a recipe which you turn to time after time?

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