Akshatha’s White Chocolate Cake

Akshatha’s white chocolate cake was a big hit in the Facebook baking group of which I am a part of. Have been wanting to try it since very long. But had to hold myself back because the recipe asked for 3 eggs and my Neha is strictly against eggs in cakes. Few years back whenever I used to bake cakes, I used to add around 1 egg per cup of flour, because I didn’t know this concept of cakes without eggs 🙂 Cake meant all purpose flour, butter and eggs. But now I always make eggless cakes; mostly with oil and for home purposes with whole wheat flour too.
But this time I was planning to bake some tea cakes for a get together involving 5 family friends and all of them Malayalis. I was sure, for all of them proper cakes means, it has to be with eggs. So, the perfect opportunity to try this cake. I had already made an eggless Chocolate cake with frosting for the kids, because they love cakes with icing, isn’t it? This tea cake was for the adults 🙂 And this cake was packed off to all the 4 families.

Made some modifications in Akshatha’s recipe and made it into 3 mini loaves with some added dehydrated fruits. For the original recipe and many more such beautiful and lipsmacking cakes, you can refer floursandfrostings.com

I have used a 240 ml cup.

Ingredients:

• All purpose flour 200 gm
• Salt a pinch
• Eggs 2
• Sugar 100 gm (1/2 cup)
• Baking powder 1 tsp
• Butter 60 gm
• Curd 1/4 cup
• Milk 1 cup
• White chocolate 150 gm
• Vanilla extract 1 tsp
• Dehydrated apple 2-3 tsp
• Dehydrated strawberry 2-3 tsp
• Tootifrooti 2-3 tsp
• Maida 1-2 tsp for dusting fruits

Method:

• Preheat the oven at 160 degree celsius for atleast 10 minutes.
• Grease an 8 inch pan or 2 six inch pans or 3 mini loaf pans with butter and dust it with flour and keep it ready.
• Dust the finely chopped dehydrated apple, strawberry and tooti frooti so that its evenly coated with the flour.
• Heat butter, white chocolate morsels and milk till the chocolate melts. Keep it aside.
• Sieve flour, baking powder and salt 2-3 times.
• Beat 2 eggs at room temperature using an electric beater with the sugar till the mixture is very creamy, cream in colour and more than double in volume.
• Add the vanilla extract and curd and beat it again gently.
• Fold in the dry ingredients slowly.
• Add the warm milk-butter and Chocolate mixture to it and incorporate it well.
• Pour the mixture into the prepared cake tin/tins of loaf pans and sprinkle the dusted fruits on top.
• Bake for min or till a tooth pick inserted in the centre comes out clean.
• Remove from oven and allow it to cool in the tin or pan for 5-8 minutes.
• Slowly remove the cakes from the pan and bring it to room temperature.
• Slice and serve warm. Isn’t the crumb beautiful? Thanks Akshatha.