White chocolate – Feasting Is Fun

Hello, I’m back after a couple of weeks away with our family, during which we celebrated our eldest daughter’s 16th birthday. Wow, where did those years go! Anyway, I digress. Because it really was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So, I took my spring form cake tin with me – doesn’t everyone? Star had a maltesers ice cream cake on her birthday, which was knockout! However, now we are home and there are even more family and friends to celebrate Star’s birthday. Since I know her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to make her a Marbled Chocolate Bundt Cake. And you are going to be so pleased I came up with this cake – just look!

And I knew you’d be pleased. Because, this is the second recipe I have made where I use plain flour and add the baking powder separately, it gives more control over the rise of the sponge. Also, I guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). Resulting in this Marbled Chocolate Bundt Cake, a complete success, both visually and in the taste department.

White and milk chocolate drizzled marble cake — Marbled Chocolate Bundt Cake

Birthday Bundt Baking

Most importantly, is the birthday girl herself liking it. Tick box – result! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. While the drizzled chocolate adds different flavours and texture, sprinkled with edible stars, this cake is a stunner. So, perfect as a Celebration cake.

A slice of swirled chocolate and vanilla sponge. — Marbled Chocolate Bundt Cake slice.

I absolutely am falling in love with Bundt cake pans. And who wouldn’t? Since they give such beautiful detail to the baked cake. Although I was very tempted to put Maltesers into the little dimples on the cake, it looked better with just the drizzled chocolate. Yet, if I was baking my Malted Marbled Chocolate Cake I absolutely would sprinkle a few crushed Maltesers over the top as well. While the possibilities of how to decorate a Bundt cake are endless, with the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

And this pan is so gorgeous. I’m even toying with the idea of making a jelly in it, can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavourless oil, I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Most importantly, the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe : Marbled Chocolate Bundt Cake serves 8-10

For the cake:

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

For the decoration:

75g/3oz White Chocolate

75g/3oz Milk Chocolate

Edible gold stars – alternatively use your own choice of decoration.

Preparing the Bundt pan

Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter. — Use a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.

Making the cake batters

Preheat oven to 180C/160C fan oven, gas mark 4, 350F.

Whisk the sugar, butter, salt and vanilla extract until light and creamy.

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Start with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finally, finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is well incorporated. — Give the ingredients a good mix with a spatula to ensure everything is incorporated.

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to half of the cake batter. Mix well to incorporate. — Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.

You are now ready to start building your Marbled Chocolate Bundt Cake.

Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter in the Bundt tin. — Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.

Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake. — Next, place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.

Using a wooed spoon handle, gently swirl it through the batter. This will give the marbled effect once baked. — Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

Baking The Marbled Chocolate Bundt Cake

Please don’t worry if you think there is not enough batter for the pan (I worried), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

The cake is baked when it is risen and pulling away from the sides of the pan.

Test with a skewer (I used a bamboo one) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean.

As soon as the cake is baked remove from the oven. Leave to cool for 15 minutes.

Marbled Chocolate Bundt Cake - allow to cool in the tin for 15 mins. — Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake! Allow to fully cool.

Decorating the cake

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy and stir between each heating session!

Marbled Chocolate Bundt Cake - once cooled melt the chocolate ready to decorate your cake! — Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!

Marbled Chocolate Bundt Cake - drizzle over the melted chocolate. — Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

Use a teaspoon to gently drizzle, first the white and then the milk chocolate over the cake. Finally add a sprinkle of gold stars, or decorations of your choice.

Allow the chocolate to set before serving.

This Marbled Chocolate Bundt Cake is a real show stopper. I had to stop myself from adding gold candles, although that would totally work.

If you have enjoyed this recipe for Marbled Chocolate Bundt Cake you may also like these:

Maple Syrup Iced Coffee Bundt Cake

FF Marbled Chocolate Bundt Cake — Maple Syrup Iced Coffee Bundt Cake

Caramel Crunch Topped Chocolate Bundt Cake

Chocolate Hazelnut Baked Giant Doughnut

Finally this beautiful Bundt cake is perfect for any celebration, including birthdays and anniversaries. Since this cake has the WOW factor and is best when shared amongst friends, family, neighbours, or work colleagues. Because anyone would have their day brightened with the gift of this cake.

So, whatever you are making, baking and creating in your kitchens today, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

So Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. First of all it means Strawberries, beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. And to celebrate these gorgeous fruits I have created this White Chocolate Strawberry Cheesecake.

Which brings me onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of tennis. I kid you not. Because Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. And taking precedence over my third point. Will the weather hold? Will the roof be closed. So much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!

Smiling at British eccentricities

I love the way we British, while watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. Yet for two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.

FF No Bake Cheesecake — No Bake White Chocolate Strawberry Cheesecake

And Wimbledon is one of the highlights of my year. Can you tell? Since I had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer. — White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

Recipe : White Chocolate Strawberry Cheesecake Serves 8-10

275g/10oz Digestive Biscuits – or Graham Crackers

125g/5oz Unsalted Butter

750g/Approx 1.5lb Mascarpone Cheese

2tbsp Icing Sugar

1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract – I use Nielsen-Massey

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method : White Chocolate Strawberry Cheesecake

You will need a 25cm/10″ Springform Cake Tin for this recipe.

Since it can be quite difficult to remove the cheesecake from the base of the pan, I cover the base with aluminium foil and click into place.

Covering the base of the pan with foil protects it from knife marks! — Cover the base of the pan with foil to protect it from knife marks

Making the cheesecake base:

First of all, place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.

Bash the biscuits with a rolling pin until they are completely broken up and resemble sand.

Put the butter into a small saucepan and melt over a low heat. As soon as it is melted turn off the heat. Tip in the biscuit crumbs and mix thoroughly. The mixture should resemble damp sand.
Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
Refrigerate for an hour.

Tip the damp sand mixture into the springform pan.

Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set. — Press the mixture down evenly with the back of a spoon. And refrigerate for an hour to set.

Making the cheesecake filling:

Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. So be careful, white chocolate is the easiest chocolate to overheat.
Into a large bowl add the mascarpone cheese, icing sugar, vanilla bean paste and a splash – 1tbsp of milk. Whisk until the mixture is smooth.

Pour the cooled, melted white chocolate into the mascarpone mix and whisk until silky smooth.

Spoon the cheesecake mixture on top of the biscuit base and smooth the top.

Pop the cheesecake in the fridge while you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Decorating the cheesecake:

Melt the rest of the white chocolate, as before and set aside to cool a little.
Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.

Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!! — Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!

Using a fork drizzle the melted white chocolate from side to side.

Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.

Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the edge of the cheesecake and release from the tin.
Finally place the cheesecake onto a plate or cake stand.

FF White Chocolate Strawberry Cheesecake — No Bake White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.

Slice the cheesecake using a sharp knife. And serve on dessert plates with an accompanying fork.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Also, making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a parent. And I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.