Gregg Wallace's white chocolate gateau

(342 ratings)
White chocolate gateau
White chocolate gateau
  • Serves: 12

  • Prep time:

    (plus cooling)
  • Cooking time:

    (may need an extra 5 mins)
  • Skill level: Bit of effort

  • Costs: Mid-price

The MasterChef judge has created this delicious chocolate cake, perfect for a birthday, a holiday or just because you need a treat!


  • butter, for greasing
  • 4 eggs
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) self-raising flour
  • 50 g (2 oz) white chocolate, finely grated

To finish:

  • 1 tsp rosewater 2-3 drops rose essence
  • 150 ml (1/4 pint) crème fraîche
  • 200 g (7 oz) white chocolate, broken into pieces
  • 75 g (3 oz) unsalted butter
  • 3 tablespoons single cream, at room temperature
  • 125 g (4 oz) icing sugar
  • white chocolate curls
  • sugared rose petals (optional)
  • sifted icing sugar, for dusting

The sugared rose petals decorating this cake enhance the subtle rosewater flavouring. To make, lightly brush fresh rose petals with beaten egg white and dust them with caster sugar. Leave to dry on nonstick greaseproof paper for 1-2 hours before using.


  1. Grease and line the bases of two 20 cm (8 inch) round sandwich tins. Whisk the eggs and caster sugar together in a large bowl using a hand-held electric whisk until thick enough to leave a trail when the whisk is lifted.
  2. Sift the flour into the bowl. Add the grated chocolate and fold in using a large metal spoon. 
  3. Divide the mixture between the prepared tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until just firm to the touch. Transfer to a wire rack to cool.
  4. Stir the rosewater into the crème fraîche and use to sandwich the 2 cakes together on a serving plate.
  5. Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and leave until melted. Allow to cool, then stir in the cream and icing sugar and beat until smooth. Leave the mixture to cool further until it forms soft peaks, then spread over the top and side of the cake using a palette knife.
  6. Decorate the top of the cake with white chocolate curls, sugared rose petals, if you like, and a light dusting of icing sugar.

Gregg Wallace’s White Chocolate Gateau, courtesy of Divine Chocolate

Your rating

Average rating

  • 3
(342 ratings)

Your comments


FAILURE, AVOID - Mr Wallace come come. Do you need to add BUTTER to make a classic sponge ?????


A huge disappointment. I did read the comments and saw the reviews but was very keen to make a white chocolate cake, so I stuck to the improvements suggested. However, the cake itself was really horrible, very dry and hard, even though I beat the eggs for 10 minutes and the dough looked fine (although, folding in the flour was a bit difficult as to not get all the air back out...). The icing ended up nice, however, again it took a lot of work, with cooling the icing for ages at various stages as to not end up with an oily and lumpy mess. The icing tasted nice but didn't really stick to the cake so the frosting did not look nice... All in all I would consider myself a fairly experienced baker and no matter how hard I tried I couldn't make this cake taste even moderately nice. Seriously, do not bother with this!

Natalie Holland

Looks nice - I'd like to add some passion fruit to the icing or the middle to add a bit of a different dimension and cut through the sweetness!


My friends love this cake but it is a little tricky to make. The eggs and sugar mix need to be beaten until really thick and it leaves a definite trail, because it is the amount of air introduced that makes this cake rise, not self raising flour . I use an electric whisk and beat on speed 1 for about a minute or two and then beat for about 8 minutes on speed 2. I had a few probs with the topping at first but if it turns lumpy when adding the icing sugar it is because the melted butter and choc mix was still too warm when the icing sugar and cream are added. Put the topping mix in the fridge for a bit to cool more and then beat again and it will smooth out and combine. If the topping mix is not easily spreadable try adding a few drops of hot water until it is! The creme fraiche filling seems sloppy at first .....especially if you add the rose water or essence to it but you don't have to. I use the thickest dollops of creme fraiche straight . You could add chopped strawberries to it but you don't have to add anything to it if you don't want But the filling works well because the topping is so sweet and rich , the creme fraiche filling does balance the sweetness out. Happy baking

Olympia Cooper

i made something similar to this cake although omitted the rose flavouring and added coffee to the ecipee for the cake and the icing, the cake tasted nice and the icing thickens after cooling so is easier to use, make with less butter and substitute the creme fraise for sour cream,

Eden-Grace Turner

I was very disapointed when i made this recipe. The cake was not to my expectations and I was very disapointed after spending a lot of money on the ingredients, especially the topping, and finding that neither the recipe for the cake nor the icing were shown as in the picture. The topping was not thick and creamy but instead like an oily gloop. The cake itself was rock hard and extremely heavy! I recommend for people to find an alternative recipe and rate this half a star!


[×] WHY does this have unsalted butter as an ingredient in it if it's not actually IN the cake mix? ...I don't think the icing needs butter in it. [×] 20-25 minutes at 180° just wasn't long enough for my cake. I've had to put it in for a further 30 minutes as it did not pass the cocktail-stick-in-the-middle test! [×] Couldn't get any Rosewater or ROSE SYRUP, used vanilla extract instead. [×] The crème fraîche was too sour for me even with vanilla essence. So used the icing for the filling. [✓] I liked the icing though. Will use the icing again. 1 out of 5.

Katy goodtoknow Recipes

Hi all, thanks for your comments and sorry to hear some of you were disappointed by Gregg's recipe. We have printed this recipe exactly as it was given to us by Divine chocolate. However, following the comments we have now updated the recipe to use self-raising flour, and reduced the quantity of rosewater - you only need a few drops otherwise the flavour can be overpowering. Recipes ed.


I came across this recipe and used it as a basis for a cake I made. I used self raising flour instead of plain, and used a butter cream icing with melted white chocolate and a splash of milk to thin a little, as I really didn't like the sound of the filling shown and the reviews were very poor! With the minor change to the sponge and my own filling I was very pleased with the end result and my house mate was too!

Barbara Marchant

I have kept this recipe floating around for about 3 weeks as I was going to make it for my mums birthday but tonight, when i decided to get on and make it I lost the recipe. Decided to look online for an alternative and then found it here. I was really pleased until i read the reviews. 3 reviewers can't be wrong but I am really disappointed because it looks so good. Thank you reviewers your comments saved me a lot of wasted time and money.

jane cochrane

I think this should have been self raising flour and agree with comments above the filling is horrid. This is the worst yet sorry folks.


Completely agree with Pompeii Rees above...AVOID this recipe at all costs! The sponge is like rubber and the "filling" tastes like aftershave. I don't understand how a Masterchef judge and well respected produce expert could put his name to this garbage. The mind boggles...

Pompeii Rees

This is a poor recipe. The sponge turned out solid and very heavy. The filling does not work at all. If someone can explain how watered down creme fraiche makes a sandwich filling, then I would be pleased to hear from you. This is a huge disappointment. This rates at half a star!

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