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White chocolate, raspberry and rose cake


Serves: 12-14
timePrep time: 1 hr
timeTotal time:
White chocolate, raspberry and rose cake
Recipe photograph by Kris Kirkham

White chocolate, raspberry and rose cake


Serves: 12-14
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
829Kcal
Fat
39gr
Saturates
23gr
Carbs
111gr
Sugars
88gr
Fibre
2gr
Protein
8gr
Salt
0.4gr

Amy-Beth Ellice

Amy-Beth Ellice

Amy-Beth Ellice became the UK's youngest baking author aged just 16. She lives in Essex and is a food columnist for OK Magazine
See more of Amy-Beth Ellice’s recipes
Amy-Beth Ellice

Amy-Beth Ellice

Amy-Beth Ellice became the UK's youngest baking author aged just 16. She lives in Essex and is a food columnist for OK Magazine
See more of Amy-Beth Ellice’s recipes

Ingredients

For the cake
  • 350g soft unsalted butter, plus extra for greasing
  • 350g caster sugar
  • 6 medium eggs
  • 2 tsp vanilla extract
  • 1 tsp rose water, or to taste (we used Nielsen Massey)
  • 350g self-raising flour
For the rose syrup
  • 110g caster sugar
  • ½ tsp rose water, or to taste (we used Nielsen Massey)
For the white chocolate and rose buttercream filling
  • 150g white chocolate, chopped
  • 110g unsalted butter
  • 225g icing sugar, sifted
  • 1-2 tbsp milk
  • 1 tsp vanilla extract
For the raspberry glacé icing
  • 110g raspberries
  • 275g icing sugar
To finish
  • 275g raspberries

Step by step

Get ahead
Prepare the sponges in advance, and store in airtight containers for up to 2 days. The sponges can also be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm loose-based cake tins and line the bases with baking paper. Put the butter, caster sugar, eggs, vanilla extract and rose water into the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl). Sift in the flour, lifting the sieve quite high to incorporate air, and beat for 1–2 minutes until light and creamy. Divide the mixture between the cake tins, smoothing the surface of the mixture with a spatula or the back of a spoon.
  2. Bake for 40-45 minutes or until well risen and a skewer inserted into the middle of the cakes come out clean. Meanwhile, make the rose syrup, put the sugar in a pan
 with 60ml water and heat gently until the sugar has dissolved. Turn up the heat and let it bubble for 1 minute, then remove from the heat. Add the rose water (be careful as the syrup will be very hot). When the cakes are cooked, leave to cool in the tins for 10 minutes.
  3. Melt the white chocolate in a bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and then until all of the chocolate has melted. Leave the chocolate to cool until needed.
  4. Turn the cakes out onto
a wire rack and peel off the baking paper. While the cakes are still warm, brush about half of the rose syrup over the sponges. For the buttercream, beat the butter until soft and creamy.
 Gradually add the icing sugar and the milk to the butter, mixing on a low speed. When fully incorporated, add the cooled chocolate, 1 tablespoon of the rose syrup and the vanilla extract. Beat for 3-5 minutes on a high speed until soft and fluffy.
  5. To prepare the glacé icing, add 1 tablespoon of the rose syrup to the raspberries and crush them with a fork then press through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing.
  6. To assemble, put 1 sponge on a plate or cake stand and top with the white chocolate and rose buttercream, then arrange 150g raspberries on top. Sandwich the second sponge on top. Pour and smooth the raspberry glacé icing over the top, letting some of it drizzle down the sides. To decorate, sprinkle the rest of the raspberries over the top, using some cut up in small pieces and some whole.

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