White Chocolate Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a 20cm round cake pan with parchment paper.

   Tip: Make sure the parchment paper is large enough to cover the bottom of the pan.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   Tip: Use a gentle whisking motion to avoid incorporating air into the flour mixture.

3. 3

   In a large mixing bowl, cream together the white chocolate and butter until smooth.

   Tip: Use an electric mixer on medium speed to ensure the mixture is well combined.

4. 4

   Gradually add the granulated sugar to the mixing bowl, beating until smooth.

   Tip: Scrape down the sides of the bowl with a spatula to ensure all ingredients are well combined.

5. 5

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

6. 6

   With the mixer on low speed, gradually add the flour mixture to the mixing bowl in three parts, alternating with the heavy cream, beginning and ending with the flour mixture.

   Tip: Do not overmix the batter.

7. 7

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to ensure the batter is evenly distributed.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

   Tip: Rotate the cake pan halfway through the baking time to ensure even cooking.

9. 9

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: This will help the cake to release from the pan more easily.

10. 10

    Transfer the cake to a wire rack to cool completely.

    Tip: Use a sharp knife to loosen the cake from the parchment paper before transferring it to the wire rack.

11. 11

    Once the cake is cool, melt the caster sugar in a small saucepan over medium heat, stirring occasionally.

    Tip: Use a heatproof spatula to scrape the sides of the saucepan and prevent the sugar from burning.

12. 12

    Bring the sugar to a caramelized state, stirring constantly, and pour over the cooled cake.

    Tip: Use a spatula to spread the caramel evenly over the cake.