Ingredients
For the cake
- White chocolate, broken into small pieces 250g
- Whole milk 150ml
- Everyday Favourites unsalted butter, cut into small pieces 200g
- Irish cream liqueur 50ml
- Tate & Lyle Caster Sugar 220g
- Vanilla bean paste 1 ½ tsp
- Everyday Favourites Medium eggs, beaten 3
- Everyday Favourites plain flour 300g
- Everyday Favourites ground nutmeg ½ tsp
- Baking powder 2 tsp
For the buttercream
- Everyday Favourites unsalted butter, cut into cubes 370g
- Vanilla extract or bean paste 1 tsp
- Tate & Lyle Icing Sugar 500g
Method
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- Heat oven to 180℃/160℃ fan/gas 4. Melt the white chocolate, milk, butter and Irish cream liqueur in a heatproof bowl over simmering water until the mixture is creamy and smooth. Whisk in the sugar, vanilla and a pinch of salt, then remove the bowl from the heat and set aside to cool.
- Once the chocolate mixture has cooled, whisk in the eggs, stir in the sifted flour, nutmeg and baking powder until just combined. Spoon the mixture evenly between 2 round greased and lined 20cm cake tins.
- Bake the cakes for 30-40 minutes until golden, cool for 10 minutes in their tins and then turn out onto a wire rack.
- To make the buttercream, beat together the softened butter, vanilla and icing sugar until pale and fluffy and decorate your cake.
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