White Chocolate Crown Bundt.

Little white lie.

White chocolate is not technically chocolate. I know. It came as a huge shock to me too. I don’t mean to baffle you with a load of science and stuff but it turns out that white chocolate is nothing more than a chocolate derivative. During the manufacturing process all of the dark solids of the cocoa bean are separated out. That’s the same when you are making any chocolate. But with all the other kinds of chocolate these solids would then be reconstituted into the mixture. In white chocolate they are not. Nestle first came up with the idea when they started making Milkybar in the 1930s. The Milkybar Kid first appeared in 1961. And it means that little cowboy has been telling us fibs ever since. Of course it doesn’t really make any difference whether you call it chocolate or not. It’s still just as tasty either way. I suppose if they had to sell it as white chocolate derivative it might not have been quite so successful. And you can’t let the truth get in the way of a good marketing campaign.

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Mighty White.

Beyond the cookie jar.

Charles M Schulz once said “all you need is love – but a little chocolate every now and then doesn’t hurt”. I couldn’t agree more. So I always have a good supply of chocolate in my kitchen. It’s cheap. It’s versatile. And it’s long-lasting. Well I say long-lasting. Being an unashamed chocoholic that statement is a bit on the optimistic side. It usually lasts just long enough to be snaffled away to nibble on while I watch the telly. Though I would usually prefer milk or plain. The trouble I have with white chocolate is that it’s far too easy to under appreciate. It can be a bit sickly to eat on its own. And when you use it for baking it doesn’t have the flexibility of its darker brethren. It’s sad to say but like most folk I usually end up just chopping it into chunks to be thrown into a batch of brownies or as an add-in when baking cookies. Well not this time. I wanted to find a recipe for something more worthwhile. A fancy Bundt perhaps. To showcase all that wonderful buttery vanilla sweetness that makes white chocolate so flavourful in baking. This cake turned out to be exactly what I was looking for. And the best bit was that it cost peanuts to make.

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Charlie Brown?

A good soak.

We had company coming for tea so I made this in advance to save time. The plan had been to serve it warmed with a dollop of custard but when I checked the cupboard I was all out of custard powder. So that idea was out the window now. I suppose I could have rushed to the little local shop for a pot of double cream but it was a Sunday. I figured that everybody would have had the same idea. There would have to be a minor miracle for them to have any left. After a quick gander online I found a simple recipe for white chocolate sauce. Nothing too taxing. It only had three ingredients – white chocolate, milk and vanilla extract. You just popped them into the microwave for a couple of minutes and stirred. Within a matter of seconds the cake was bathed in the most delicious white chocolate sauce I’ve ever tasted. It’s the perfect recipe for when you want to spend time relaxing with your guests instead of rushing around the kitchen. If you are making comfort food you want to be able to eat in comfort. I suppose the clue is in the name.

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Sliced White.

A tin to bake it in.

I couldn’t resist going back to the Nordic Ware 70th Anniversary Crown Bundt tin. Not just because we had guests and I wanted to make a spectacularly impressive looking Bundt. The truth was I didn’t know if the white chocolate in the recipe would cause me problems when it came to releasing the cake from the tin. There is nothing so heartbreakingly awful as watching half a cake tumble out onto your cooling rack. I chose the Crown Bundt tin because I know that when it comes to being non-stick it’s probably the most reliable Bundt tin I own. I should point out that the white chocolate meant the cake started to go brown within minutes of entering the oven. You don’t need to worry none. Just keep a close eye and be ready to cover loosely with tin foil if necessary. I’ve explained what I did in the recipe below as a guide. And whatever you do – don’t forget to make the chocolate sauce. The cake was lovely on its own. But when the chocolate sauce soaked into the cake it boosted the flavour and moistness ten times over and turned into something magnificent. If you are entertaining and need an easy but eye-catching dessert this saucy number will not disappoint. Because even if you make this chocolate Bundt cake a day in advance. You can be sure it will be all white on the night. Now here’s that recipe… Enjoy.

Nordic Ware Crown Bundt 2
Nordic Ware Crown Bundt Tin.

White Chocolate Crown Bundt.

With White Chocolate Sauce.

INGREDIENTS.

  • 200g White Chocolate.
  • 60ml Whole Milk.
  • 360g Plain Flour.
  • 1 tsp Baking Powder.
  • ½ tsp Bicarb.
  • ½ tsp Salt.
  • 220g Margarine.
  • 350g Granulated Sugar.
  • 4 Large Eggs.
  • 2 tsp Vanilla Extract.
  • 110g Greek Yoghurt.
  • 10g Icing Sugar.
  • 200g White Chocolate.
  • 80ml Whole Milk.
  • 1 tsp Vanilla Extract.

    white-chocolate-crown-bundt-3
    White Chocolate Crown Bundt.

METHOD.

  • Position a shelf in the centre of the oven. Preheat the oven to Gas Mark 4. Prepare a 10 cup Bundt tin with cake release. I used the Nordic Ware 70th Anniversary Crown Bundt tin.
  • Heat the chocolate and milk together in the microwave until just melted. Stir together until smooth and set aside to cool slightly.
  • Sift together the flour, baking powder, bicarb and salt. Set aside.
  • Cream together the margarine and sugar until light and fluffy.
  • Add the eggs one at a time, beating well and scraping down the bowl after each addition.
  • Add the vanilla extract and beat to combine.
  • Fold in the flour, yoghurt and chocolate alternately until just combined, taking care not to over mix. (Flour, yoghurt, flour, chocolate and ending with flour).
  • Spoon into the prepared tin and level the surface.
  • Bake for 30 minutes uncovered.
  • Cover loosely with tin foil and bake for a further 25 minutes. This is important. Because of the white chocolate this Bundt cake started to go brown VERY quickly.
  • Remove the tin foil and bake for another 10 minutes or until the cake is pulling away from the sides of the tin slightly and a skewer inserted into the centre of the cake comes out clean.
  • Cool in the tin for at least 20 minutes before turning out onto a cooling rack to cool completely. The cake should come out of the tin fairly easily with a little shake.
  • Dust lightly with icing sugar just before serving.
  • For the white chocolate sauce: melt the white chocolate and milk together in the microwave.
  • Stir together until smooth.
  • Add the vanilla extract and stir to combine.
  • Pour some over slices of your white chocolate Bundt cake. This quantity is enough for four portions.

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    A Little Afters Thought.
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