Mississippi White Chocolate cake

IMG_5059This has seriously got to be one of my favourite cakes from a taste point of view – it also has the added benefit of not needing any icing as the flavours are so rich and the slices of cake look pretty on their own.


175g butter, 1 tsp vanilla sugar, 1 pinch salt, 4 eggs, 100g white chocolate, 2 tsp whiskey, 100g sour cream, 250 g flour. 1tsp baking powder, 6 dark chocolate bars (I have used milk chocolate – they just need to be brown instead of white).


1) Line a 30cm loaf baking tin with baking paper.

2) Mix the butter and sugar, add vanilla sugar and salt.

3) Add the eggs one by one until the mixture turns a lighter colour.

4) Melt the whiskey and white chocolate together – either over simmering hot water or  in the microwave at 600 for 1 minute.

5) Add sour cream to melted chocolate and then add this to the rest of the cake mixture.

6) Add flour and baking powder.

Tin preparation:

1) Pur half of the mixture into the base of the tin.

2) Place four of the chocolate bars on top – making two rows (each row containing two bars)

3) Place half of the remaining cake mixture on top.

4) Place the remaining 2 chocolate bars in a line down the centre of the cake

5) Pour remaining cake mixture on top

Bake for approximately 1 hour at 180°c




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