Berry and White Chocolate Cake
By not-recognized
Published on 21 September 2022
To celebrate the
Great British Bake Off Final, we’ve created a show-stopping Berry and White
Chocolate Cake recipe. If you give it a whirl, tag us in your photo so we can
admire your baking skills.
On
your marks, get set, bake!Time and servings
1 hr 30 minsTotal time
15Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 500 g of golden caster sugar
- 500 g of self raising flour, (sieved)
- 0.75 tsp of baking powder
- 470 g of icing sugar
- 150 g of white chocolate
- 5 white chocolate truffles
- 10 eggs
- 30 g of acai powder
- 1250 g of unsalted butter, softened (500g for the cake, 750g for the frosting)
- 1 jar of raspberry jam
Method
Step 1
Preheat the oven to 180˚C and line two greased 20cm cake tins.Step 2
In a bowl, combine 500g butter, sugar and eggs and beat until smooth. Then sieve in the flour and baking powder. Mix until smooth.Step 3
Split the mixture evenly between the two tins and bake for approximately 45 minutes to 1 hour or until springy to touch and shrinking away from the edges.Step 4
While the sponges are baking, start making the icing. Beat the remaining 750g butter until pale and fluffy.Step 5
Add the icing sugar and acai, then slowly mix until combined. Once combined, whip vigorously for 5 minutes until light and fluffy, scraping the bottom of the bowl halfway through.Step 6
Scoop the frosting into a piping bag.Step 7
Turn out the sponges from their tin and cool on a wire rack.Step 8
Once cooled, cut in half (make a shallow incision around the outside of the cake then cut through to ensure an even cut).Step 9
Place a blob of frosting onto your cake board. Pipe around the edge of your first sponge to create a frosting ‘wall’ then fill the centre with jam. Pipe over the jam with more icing to lock the jam in. Repeat this process with the next sponges. Top tip: Use the base of one sponge as the bottom of your cake and flip the base of the other sponge upside down and use as the top of your cake to ensure a straight edge.Step 10
Pipe about a third of the remaining icing around the outside of the cake and scrape smooth with a cake scraper (this is the crumb coat and should be just enough to cover a very thin layer over the cake). Place in the fridge for 30 minutes.Step 11
Pipe the remaining buttercream around the whole cake and scrape smooth. Return to fridge.Step 12
For the drip, melt the chocolate on a low heat in a bain marie and pour onto the cool cake. Gently encourage the chocolate off the edge of the cake and allow to drip smoothly down the sides.Step 13
Leave the chocolate to set at room temperature so it doesn’t crack.Step 14
Once the chocolate has set, decorate the cake as you'd like