This white chocolate cake is perhaps the simplest cake I’ve ever made. It took me no longer than one hour to do…including baking. As the name suggests, this creation is part cake, part truffle, and therefore the most luxurious thing one would expect on Christmas. The cake layer has three ingredients as does the truffle topping. Simple and elegant.
- For the cake layer:
- 3 eggs
- ⅓ cup sugar
- ⅓ cup flour
- 1 tsp vanilla extract
- For the truffle topping
- 1¼ cups double cream/heavy cream (I used 48% fat double cream)
- 12 oz white chocolate, chopped (measured by weight)
- 9 oz. mascarpone or cream cheese (full fat only)
For the cake layer:
Preheat the oven to 350F/180C. Butter and dust with flour an 8"/20 cm round springform pan.
Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3-5 minutes with an electric mixer until white, foamy and triple in volume.
Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. If after the addition of the flour the volume goes down significantly, the cake will not rise properly.
Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. The baked sponge should have risen to at least double the height of the unbaked batter. Cool on a wire rack.
For the truffle topping
Bring the cream in a saucepan to a boil. Add chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream, As soon as it's done take off the heat and let the mixture cool completely. It has to be cold but still runny.
Add mascarpone or cream cheese and whip with a hand mixer until smooth.
Put the sponge layer back in the springform.
Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.