White chocolate birthday cake Recipe

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serves:

12

Skill:

medium

Total Time:

01:15

Prep:

00:40
Plus cooling time

Cooking:

00:35

Nutrition per portion

RDA
Calories 717 kCal 36%
Fat 46g 66%
  -  Saturates 28g 140%

This white chocolate birthday cake is a real show-stopper. The sponge itself is flavoured with white chocolate so that you get a delicious hit of it in every mouthful. We’ve also added a ganache icing, just in case it wasn’t indulgent enough, and topped everything off with a good helping of truffles. In the centre is the truffle filling as well as some strawberry jam to compliment the white chocolate flavours so you get a few flavours coming through. This white chocolate birthday cake is perfect for a big celebration as it serves 12 and looks gorgeous as a table centrepiece, too.

Ingredients

  • 200g butter, at room temperature
  • 250g golden caster sugar
  • 1tbsp vanilla extract
  • 2 eggs
  • 250g self-raising flour
  • 200ml milk
  • 100g white chocolate, melted
  • 4tbsp strawberry jam
  • 150ml double cream, whipped
  • For the ganache:
  • 300ml double cream
  • 300g Belgian white chocolate
  • To decorate:
  • Strawberries and cream truffles (we used Lindor)
  • 75g white chocolate, coarsely grated
  • You will need:
  • 2 x 18cm (7in) round cake tins, greased and lined

Method

  • Heat the oven to 180°C or Gas Mark 4. Cream the butter and sugar together with an electric mixer, until thick and pale.

  • Add the vanilla and the eggs, one at a time, beating well after each addition. Mix in a third of the flour and then half the milk. Repeat, then beat in the remaining flour.

  • Gently beat in the melted chocolate, until combined.

  • Divide the mixture evenly between the tins. Bake for 35 mins or until firm to touch and a skewer inserted in the centre comes out clean.

  • Cool in the tins for 10 mins, then transfer to wire racks. Remove the baking parchment and cool completely.

  • For the ganache, warm the cream until steaming. Put the chocolate in a heatproof bowl and pour over the hot cream, stirring until smooth. Chill until firm.

  • Put 1 cake onto a stand and spread over the jam. Spoon over the whipped cream and sandwich the cakes together.

  • Use a palette knife to spread the ganache around the sides and over the top of the cake. Decorate with truffles and white chocolate shavings.

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