This is a delicious sheet cake with a wonderful fine crumb and the chocolate ganache dresses it up for any occasion!
For the cake:
330g butter, room temperature
550g granulated sugar
5 eggs
5ml vanilla
660g flour
2,5ml + 1,2ml baking powder
1,2ml salt
250ml milk
Preheat your oven to 180℃ and line 27cm X 37cm X 5cm cake tin (I use a roasting tin) with baking paper.
Add the butter and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on a high speed until pale and fluffy.
Turn the mixer to medium speed and add the eggs one at a time, giving each egg time to incorporate into the mixture.
Add the vanilla.
Sift the flour, baking powder and salt together in a bowl.
Turn the mixer to a low speed and add the flour mixture and milk alternately.
Scrape the batter into the prepared baking tin and place it in the oven to bake for 40 minutes.
Cool the cake on a cooling rack until completely cold and slice into squares.
For the Coconut Chocolate Ganache:
180g white coconut chocolate OR white chocolate and a handful of roasted coconut flakes
120ml cream
Chop the chocolate finely and add the chocolate and cream to a heatproof bowl set over a saucepan with simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture is silky smooth.
Now take the bowl from the heat and stir the ganache.
Drizzle the ganache over the cake slices while still slightly warm.
Decorate with roasted coconut flakes.
My Whisk and I 