It was Jess’ First Birthday last week and I made this beautiful cake for her.
Here’s the recipe
350g caster sugar
350g self-raising flour
350g softened unsalted butter
1 teaspoon vanilla extract
6 large eggs, beaten together and at room temperature
A pinch of salt
50g cocoa powder
4 tablespoons of milk
White chocolate ganache (filling)
175g of white chocolate , chopped
125ml whipping cream
50g unsalted butter
White chocolate butter cream
150g white chocolate, melted
125 g butter softened
400g icing sugar
3-4 tablespoons of milk
You’ll need two piping bags, with a 1.5cm plain tube and 3x 20cm sandwich tins, greased and lined.
1. Cream together the butter and sugar until fluffy and light.
2. Gradually add in the eggs ( I probably did it in about 6 batches, for the last batch I added in a tablespoon of the weighed flour in order to stop it curdling)
3. Sift in the flour and salt and fold it in using a metal spoon.
4. No separate the mixture into two bowls. Into one bowl sift in the cocoa powder and 2 tablespoons of the milk. Mix until combined.
5. In the second bowl add in the rest of the milk and mix until combined.
6. Now spoon the vanilla cake into one piping bag and the chocolate into another.
Pipe a circle of chocolate mixture around the inside of one tin, follow with vanilla mixture and repeat with alternate chocolate and vanilla circles until filled, follow the same process for the second tin. For the third tin start with vanilla on the outside, follow with chocolate and repeat with alternate vanilla and chocolate circles. Pop all three in the oven to bake for 25 minutes.
7. While they are cooking make the white chocolate ganache. Take your chopped white chocolate and put in a heat proof bowl. In a pan heat the cream and butter until hot but not boiling. Pour the cream over the chocolate. Leave to stand for a few minutes and then gently stir. Leave to thicken until it can hold its own shape.
8. Take the cakes out off the oven and leave to cool. While cooling make the buttercream. Melt the white chocolate in a heatproof bowl over a pan of simmering water, make sure the water isn’t touching the bowl. Put aside to cool slightly. Put the butter in a bowl and whisk until nice and fluffy. Then sift in the icing sugar and add the milk. I usually mix with a wooden spoon first until its combined so that it doesn’t fly everywhere then whisk with an electric whisk and light and fluffy. Then add the melted white chocolate, mix with a wooden spoon until combined, don’t over mix as it will split.
9. Okay back to the cake, take one sponge with a chocolate ring on the outside and place upside down on cake board. Spread the top with white chocolate ganache. Then set the cake with the vanilla outside on top, repeat ganache process and place the last sponge on the top. Then cover the cake with the butter icing.
10. I then topped with ready-made sugar icing paste, I used this video to help me
You can also read a bit more about it in my column in the Dunfermline Press http://bit.ly/1mEX0Ul