White chocolate spotty cake

White chocolate spotty cake

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(20 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 15 squares

Get creative with toppings to make a treat for family and friends - or add these bite-sized cakes to your next bake sale

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
489
protein
8g
carbs
55g
fat
28g
saturates
16g
fibre
1g
sugar
40g
salt
0.73g

Ingredients

  • 250g pack butter, softened
  • 300g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 3 tbsp milk
  • 1 tsp vanilla paste
  • 200g bar white chocolate, half chopped
  • 300g soft cheese, not fridge cold
  • 100g icing sugar, sifted
  • sweets, to decorate

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Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
  2. Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.

Recipe from Good Food magazine, November 2010

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Comments, questions and tips

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Comments

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sandys kitchen's picture

For this cake, you use soft cheese .Do you mean cream cheese?

marlenebuirds's picture

Made this cake following the method and apart from giving it 15 minutes more cooking time it came out perfectly....I cut it into 32 mouth size portions with a giant chocolate button on top of each.

CookieMonster49's picture

I have put the cake in for only 15 mins and had a look through the oven door, and only the egdes were rising and the middle was damp. Hope it rises properly in the end

CookieMonster49's picture

Hi, im just about to make this cake for a tea party, will post the results. Xx ;-))

sejalr's picture
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Great tasting cake and really easy to make. But, I also had a problem with the amount of time it took to bake and ended up baking for an hour. It was well worth the wait!

sarahw100's picture
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I read most of the comments and suggestions before I made this cake. It did definately need longer cooking time, I also reduced the sugar slightly. The results were amazing. Everyone who tasted it thought it was 'shop bought' I used milk chocolate buttons on the top and cut it into much smaller squares. Would certainly recommend this recipe. Making it for Easter and will put mini eggs on top!

kirsty1708's picture
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Cake was really nice and moist. Left out vanilla paste couldnt find it. Fronting delicious. No problems with timings. Done after thirty mins. Definitely make it again.

carolineballestrem's picture
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sorry forgot to rate the recipe ....

carolineballestrem's picture
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Made this cake for my 5 year olds B'day party - used gluten and wheat free self-raising flour, gluten free baking powder and 2 spoonfuls more fromage frais (didn't use yoghurt)as one of the guests is gluten intolerant and it turned out brilliant after 30 min in oven. ...

It's the second time I made this cake and first time I just followed the recipe - no problem (just leaking smarties) ...

My boys keep asking for this cake !!!

katcaudrelier's picture

i am about to make this cake to feed my family as they help my mum and i move house, though im not sure about adding the yoghurt though. will post back with the results

lislol12's picture

worst cake ever they dont cook properly

nogin1's picture
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I made this cake for a school summer fair and was initially a tad worried about its weight (it feels very very heavy when cooked) but I have it on good authority that it tastes brilliant and the icing made it all go together well. I even made this cake a couple of weeks in advance and froze the sponge before defrosting to ice the day before the fair!

crabcake10's picture
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After reading the comments about this cake I decided to use less yoghurt and didn't use any milk in the sponge mixture. Unfortunately even cooking it on a lower heat and for longer didn't make the texture any less soggy in the middle. The outer part of the sponge was okay but no taste of chocolate. The topping was lovely but I wouldn't make the sponge again.

natashaoshea82's picture

OK! Firstly, the method in the cake recipe is wrong. Any decent baker knows that you don't beat flour as the gluten reacts and causes a dense cake that will not rise.

Try this:

Prepare your tin by greasing, lining and wrapping the outside in a few layers of Newspaper or Brown paper (I use around 4 sheets of newspaper folded to the depth of the tin.)

Seive the flour and baking powder together a few times and set it aside.

Beat the butter and sugar together until pale and fluffy

Add the eggs 1 at a time, each with a tablespoon of the flour to prevent curdling.

Beat in the rest of the wet ingredients until well mixed.

Fold in the remaining flour and then add the chocolate.

Place in the oven for 20-30 mins until a crust has formed on the top and then cover the top of the cake with parchment paper to prevent burning.

Then check every 10-15 mins until skewer comes out completely clean.

Good Luck people. xxx

k_rooke393's picture
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I'm a complete novice to baking and this is the first recipe I've tried. I've done it twice now and it's turned out brilliantly both times, although it did need an extra five minutes in the oven.
The icing is very sickly sweet - you can't eat a lot of it...though that may be just as well!

ilaria72's picture
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i let it cook for 1 hour and 15 minutes at 140 C fan oven, and it managed to cook well on the inside but i had to chop off the sides as they were brown and overcooked.
great great taste though! kids loved it, hubby very happy.

frankohspankoh's picture
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Like many others I had a problem with the cake cooking through. I honestly don't think 25-30 minutes is enough. I left mine in for a full hour and it still wasn't completely done in the middle. Maybe this varies depending on the size of the tin you use, mine was slightly bigger than stated. I might leave out the milk next time, surely the yoghurt is enough?

alice993's picture
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This cake is surprisingly dense and rich. I made an alteration using chunks of galaxy in the mix and white choc in the frosting. It turned out really great!

lucy_cole's picture
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Made these cakes for school fundraiser and they sold out within minutes. All the students loved them and they were really easy to make. Would say to make sure you take the cream cheese out for a while before using for the frosting as mine was quite hard to get smooth and this was due to my error of not taking it out early enough.

Would definitely make again.

abigaillong's picture

I had the same problem with this. I doesn't seem to have risen and the inside consistency is similar to a moist shortbread or super dense cheesecake???
Icing was belting though! Does anyone know what I did wrong?

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