Gently fold in the flour, milk andvanilla extract until the mixture is smooth. I’m sketchy with the timings because baking is not something that can be done to an exact time and I have found on different occasions this cake has needed slightly longer
When it starts bubbling remove from heat then stir in milk andvanilla. Place sugar, butter, chocolateand milk in a medium , deep saucepan and stir over low heat until melted and smooth – do not allow it to boil
But as we say, we learn my mistakes- with practice and care I finally made the perfect marblecake. It is soft, moist and crumbly and is best when enjoyed with coffee or tea
Once the cake came out of the oven and cooled, I used the last half of the Swiss Meringue Buttercream Icing leftover from Alicia's cake which I flavoured with three tablespoons of the new, completely amazing and no I'm not sharing the rest, Baileys Chocolate Luxe
I developed upon my simple vanillacakerecipeand came up with this recipe. You can alternate spoonfuls of light and dark batter in the pan or you can partially fill the pan withvanillacake batter first, then swirl in a little chocolate batter and repeat till both batters are used up
The only thing that went wrong here was the fact I squeezed the bag of white chocolate too hard and the bag split, so I ended up with a huge amount of chocolate in one place
Having, just been highly commended for a national food award for their White Couverture Powder, which is dairy-free and a healthy alternative to white chocolate
Take a large saucepan, and over a medium heat, melt the butter, sugar andvanilla extract together. I don’t want to spend six hours of my life fighting withicing nozzles and decorations
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