This is one I made earlier…

This isn’t a recent bake but one I did a couple of weeks ago and didn’t post. It was to celebrate the end of my CELTA course. It was intense. I did a lot of stress baking. It’s all done now though and the cake went down well! 


White & Dark Chocolate Cake 

 I’m not sure if it’s the oven in our new house or this recipe but the cake turned out a little bit more dry than I had expected which is always disappointing. Mary Berry never usually lets me down!  I iced it with a white chocolate

ganache because I fancied the contrast of colour and sweetness against the bitter dark chocolate. It ended up adding some moisture too, which was a plus.

For the cake:

  •  170g dark chocolate (70%)
  • 125g unsalted butter
  • 6 large eggs
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 150g self raising flour
  • pinch of salt

Preheat the oven to 160C and prepare a 20cm cake tin

Melt the butter with the chocolate and leave to cool

Break the eggs into a large bowl (make sure it’s large, they increase in volume an awful lot) and whisk until frothy.

Add the sugar, vanilla and continue to whisk on high until it’s a kind of moussey meringue like consistency.

Fold in the cooled, melted, chocolate and butter.

Sift in the flour and fold gently – try not to over mix or you’ll knock out all that air.

When the flour is fully incorporated and the mix is all one colour pour it into the prepared tin.

Bake for approx. 1 hr or until a skewer comes out clean – cover the top with foil if need be.


When you whisk the eggs and sugar, the mixture will at least double in volume, this is good! Get as much volume as you can, when you fold in the flour this will knock a little of it out.


White Chocolate Ganache:

 *I doubled the original quantities because I wanted enough to cover and sandwich the cake. I also added extra white chocolate (50g) to help the mixture firm up a bit.

  •  200g (+50g)  white chocolate
  • 40g butter
  • 160ml whipping cream

Chop the chocolate finely, it might be a pain but it’s worth not having a lumpy ganache.

Heat the cream and butter in a saucepan, don’t let it boil but get it really hot

Pour slowly and steadily over the chocolate and leave it for a minute or two

Stir it until the mix is smooth and glossy – this is where it’s important that your chocolate is chopped small because otherwise it won’t smooth out nicely.

Leave to cool, I left mine overnight and whisked a little in the morning to make it spreadable.

Sandwich the cake together with about ¼ – 1/3 of the ganache

Spread a thin layer over the rest of the cake to catch any crumbs

Smooth the rest of the ganache of the cake, starting at the top and working towards the sides or as you like.

I used some leftover dark chocolate to decorate, just grate it over the top.



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