White chocolate passion cake

White chocolate passion cake

By
From
Boutique Baking
Makes
one 15cm round cake, serving approximately 12 slices
Photographer
Georgia Glynn Smith

This cake has an exotic flavour combination. At first bite, you taste the sweetest white chocolate but then the punchy passion fruit jam bursts in your mouth. Decorate with piped swags and pretty candles for a simple yet sophisticated birthday cake.

Ingredients

Quantity Ingredient

For the cake mix

Quantity Ingredient
125g white chocolate, chopped or in buttons
170ml milk
60g soft light brown sugar
225g caster sugar
105g unsalted butter, softened
2 large eggs
215g plain flour
1 teaspoon baking powder
pinch salt

For the chocolate buttercream

Quantity Ingredient
50ml whipping cream
65g white chocolate, chopped or in buttons
55g unsalted butter, softened
55g icing sugar, sifted

For the filling

Quantity Ingredient
2 tablespoons peggy’s passion fruit jam or any other good-quality passion fruit jam

Equipment

Quantity Ingredient
Basic baking kit
3 15cm round sandwich tins
cake leveller or large serrated knife
non-slip turntable
flat disc to place on top of the turntable
15cm round cake card
metal side scraper
plastic piping bag
plain round 4mm piping nozzle
Assembling layer cakes

Method

  1. Bake the sponges one day ahead of serving. Prepare the buttercream filling and assemble and decorate the cake on the day of serving.
  2. Preheat the oven to 160°C.
  3. Prepare the sandwich tins by greasing and lining them with greaseproof paper.
  4. To make the cake

    Place the white chocolate, milk, light brown sugar and 85g of the caster sugar in a deep saucepan and bring to the boil, stirring with a spatula.
  5. Place the butter and the remaining caster sugar in a mixing bowl and cream together until pale and fluffy.
  6. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly.
  7. Sift the flour, baking powder and salt together and add to the butter mixture in two batches. Mix together at a slow speed until the batter is just combined.
  8. Slowly pour the hot chocolate mix into the batter in a thin and steady stream, mixing at a medium speed. Scrape the bottom of the mixing bowl with a rubber spatula to make sure the batter is well combined.
  9. Immediately pour the sponge mix into the lined cake tins, dividing the batter evenly. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of cake mixture for each tin.
  10. Bake for 25–30 minutes, depending on your oven. If you are using deeper cake tins, the sponges will take longer to cook. The sponges are cooked when the sides are beginning to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  11. Once the sponges are baked, let them rest for about 30 minutes outside of the oven. Once just warm, run a knife all the way round the sides of the tin, remove the cake from the tin and leave to cool completely on a wire cooling rack.
  12. Once cool, wrap the sponges in cling film and then rest it overnight at room temperature. This will ensure that all the moisture is sealed in and the sponges firm up to the perfect texture for trimming and layering. When trimmed too soon after baking, the sponges tend to crumble and may even break into pieces.
  13. To make the chocolate buttercream

    Place the cream in a saucepan and bring to a bare simmer.
  14. Place the white chocolate in a bowl and pour the hot cream over the top. Whisk together until smooth. Once combined, leave to set at room temperature; the white chocolate ganache should have the consistency of very soft butter.
  15. Place the butter and icing sugar in a mixing bowl and cream together until pale and fluffy. One spoonful at a time, add the white chocolate ganache to the mixture and stir through until well combined.
  16. To assemble the cake

    Trim and sandwich together the three sponge layers using the passion fruit jam. Reserve 1 tablespoon of the chocolate buttercream for the piped decoration, then with the remaining buttercream, cover or mask the top and sides of the cake. Chill until set.
  17. To decorate

    Place the cake either on a cakestand or on top of the turntable covered with a piece of greaseproof paper.
  18. Place a round nozzle into a plastic piping bag and fill with the remaining buttercream. Divide the top of the cake into 12 equal segments. At the top edge, pipe a series of double swags all round the sides, revolving the turntable as necessary. To finish, pipe dots on top of the swag joints and pipe a row of dots all around the bottom edge of the cake. For full instructions on how to do this. If the cake has been placed on greaseproof paper, chill until the piped dots are set before transferring to a cakestand.
  19. Serve the cake at room temperature. This cake is best enjoyed within 3 days of baking, but it can last for up to 1 week.
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