On the feast of the Immaculate Conception of Mary we celebrated with this beautiful cake my daughter baked...it was so yummy!
250 g white cooking chocolate, chopped
250 g butter, chopped
200 ml hot water
1½ cups caster sugar
1¾ cups plain flour
1 cup self-raising flour
3 eggs, lightly beaten
1 teaspoon vanilla essence
100 g white cooking chocolate, chopped
¼ cup cream
250 g softened cream cheese
(can be softened in the microwave for a few seconds)
Preheat oven to 180°C. Grease a 22-cm round cake tin and line the base. Combine chocolate, butter, water and sugar in a saucepan and place over medium heat. Stir continuously, until sugar has dissolved and chocolate has melted. Set aside to cool. Sift flours into a large bowl, add chocolate mixture, eggs and vanilla and mix well. Place mixture into prepared tin. Bake for 1 to 1¼ hours or until cake is cooked (it should be golden on top). Leave in the tin to cool for about 20 minutes before turning out on to a wire rack. To make frosting, stir chocolate and cream over low heat until chocolate is melted and smooth. Allow to cool a little. Beat the cream cheese until light and fluffy, then add the cooled chocolate mixture and beat until soft and smooth. Set aside to cool completely, then spread evenly over the top of the cake.