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Caramelised White Chocolate & Carrot Bundt Cake

I had a couple of days off work this week as we had the roofing repair man coming to fix the leaking roof. Rain water dripping through the loft, down the light fitting and onto the BED was not my idea of fun!

So, as always, days off meant time to play in the kitchen! At some point last weekend, I’d stumbled across this The Little Loaf’s Caramelised White Chocolate Brownies and was fascinated by the idea of caramelising white chocolate in the oven… I could definitely imagine just how good it would taste so when I had a few hours spare I knew what I wanted to try.


All the recipes I’d seen involved putting the chocolate in the oven for at least 50 minutes and having to stir it every 10. That seemed like a lot of work and a lot of wasted energy to me, so I turned to the appliance I usually use in these situations; the slow cooker! 

I put 500g of white chocolate (Sainsbury’s Basic!) into the slow cooker, mainly because I wanted a big pot of chocolate to make it worthwhile and also because I was worried a smaller amount of chocolate would catch and have more chance of burning. 

It is super simple to make, just put the chocolate into the slow cooker and leave on low for around 2-3 hours or until the desired colour. I stirred every half an hour just to make sure it caramelised evenly. Don’t worry if it seems to ‘seize’ or go really lumpy, that’s normal and a bit more stirring will smooth it out again.




Once cooked, I just piled it all into a jar and left to solidify again. Now, the chocolate will no longer be tempered so it may ‘bloom’ and get white marks on it once it’s cooled but that’s ok and will go again once heated.

So, I had all this white chocolate sitting there but what was I going to make with it? A bundt cake of course! I made up two packets of Wright’s Baking cake mix and baked in my Jubilee Bundt pan (such a time saver but oh so delicious at the same time!)


Once cooked and cooled, I mixed together 100g of the white chocolate, 40g butter and 1 tbsp of milk and melted together in the microwave. 200g of icing sugar sifted in turned this into a deliciously thick drizzle to smear all over the cake. I finished it off with some walnut halves and some white chocolate stars! Delicious!


As always, if you make either of these please let me know and remember to take pics! Stay tuned for the next recipe with caramelised white chocolate too…

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