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Ingredients

Dry ingredients:

  • All-purpose flour – 1 + 2/3 cup
  • Baking Soda – 1/2 teaspoon
  • Baking Powder- 3/4 teaspoon
  • Salt - pinch

Wet ingredients:

  • White Chocolate – 2/3 cups or 100 grams
  • Oil- 125 ml
  • Sugar – 1/3 cup
  • Water-1/2 cup
  • Vanilla Essence – 1 teaspoon
  • Curd / Yogurt – 2 tablespoon
  • Syrup - 1/2 cup

Frosting:

  • Unsweetened Whipping Cream – 1 cup cold
  • Instant white chocolate pudding mix – 1 tablespoon
  • Powdered Sugar – 4 tablespoon

Topping

  • Grated white chocolate - according to your taste
  • maraschino Cherries - 4

Filling:

  • Marchino Cherries - few chopped

Instructions

  • In a microwave-safe container add white chocolate, water, oil, and sugar; mix well
  • Microwave until the chocolate melts
  • Add vanilla extract and mix well. Let the mixture cool down
  • Preheat the oven to 350 degrees Fahrenheit
  • Line the baking tray with parchment paper and grease it with cooking spray
  • In a wide bowl add all-purpose flour, baking soda, baking powder, and salt; mix well
  • After the chocolate mixtures turn warm add it to the dry ingredients
  • Add sour cream and mix everything well to make a lump free smooth batter
  • Divide the batter between to two cake tins, level and tap the batter
  • Bake for 25 – 30 minutes or until a toothpick inserted comes out clean
  • Flip the cake on the cooling tray and remove the pan and parchment paper
  • Allow the cake to cool completely
  • After the cake is cool, trim the top layer of the cake with a sharp knife
  • Cover the cake with cling wrap and refrigerate for at least 3 hours or until used

Frosting the chill cake:

  • In a wide bowl whip the cold heavy cream till you get a soft white peaks
  • Add vanilla extract, pudding powder, and powdered sugar and beat till everything is combined and you see a stiff peaks
  • Cover the bowl with a cling wrap and refrigerate for at least 1 hour or until use

Assembling the cake

    Crumb coat

    • In a cake pan place a parchment paper or cake board
    • I have added little frosting over the parchment paper and placed a cake
    • Use a fork and make holes all over the cake using a brush that adds syrup all over the cake. Make sure you add enough syrup to prevent the cake from getting dry
    • Add a generous amount of frosting over the cake and spread it evenly with a spatula
    • Spread and add some cherries
    • Place the second cake on the top
    • Use a fork and make holes all over the cake using a brush that adds syrup all over the cake. Make sure you add enough syrup to prevent the cake from getting dry
    • Add a generous amount of frosting over the cake and spread it evenly with a spatula
    • Cover the gap between the layer and add a crumb coat for the whole cake
    • Refrigerate the cake for at least one hour

    Second coat:

    • Take a generous amount of frosting and using a spatula frost the cake evenly
    • Refrigerate again for at least 1 hour

    Final frosting:

    • Grate the white chocolate and add them at the top of the cake
    • Decorate the cake according to your preference
    • Since it’s a small cake I have placed half of the cherry on top of the cake
    • Chill the cake until you serve

    Video

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    Notes

    1. Chocolate can also be melted in-store top
    2. If you are microwaving the chocolate make sure it not microwaved for a long time else the mixture might spill
    3. You can melt the white chocolate and make patterns of your preference and add it around or top of the cake
    4. Instead of using cherry syrup, you can make homemade sugar syrup. Boil 1/2 cup of water and sugar until the sugar is dissolved completely. Cool and use
    5. Based on the amount of frosting you use the frosting quantity may vary adjust  accordingly
    6. Instead of using pudding mix, a White chocolate mousse recipe can be followed to prepare frosting
    7. I have used a peeler to grate the white chocolate
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