This one definitely isn’t for those calorie counters. It has a full block of butter and 3 bars of white chocolate in it. It is a very sweet recipe but the use of orange in the cake helps cut through and balance the flavours.
I made this recipe for a work cake sale/bake off and as somebody who isn’t always the best at decorating cakes and making them look pretty I was immensely proud of how this turned out. Although I still definitely need some practice!
Cake:
150g white chocolate
200g unsalted butter
3 large eggs
150g caster sugar
1/2 unwaxed orange, zested
200g self-raising flour
Red gel food dye
1tsp vanilla extract
Icing and Decoration:
110g unsalted butter, room temperature
250g icing sugar
200g white chocolate
semi-skimmed milk (if necessary)
12 strawberries
Strawberry jam
Preheat the oven to 200°C and line 2 cake tins with baking paper
Melt 200g butter and 150g of chocolate in a pan on a low heat and stir until smooth.
Using a stand mixer (or an electric hand mixer) whisk together 3 eggs and 150g sugar until pale in colour and creamy
At a low mixing setting slowly add the chocolate mixture into the egg and sugar mix
Add the orange zest, 1/2 the orange juice and vanilla extract
Remove the bowl from the mixer and gently fold in the flour
Halve the mixture into two bowls and add a dash of red food colouring to one until a desired colour is achieved
Layer the two mixtures evenly in the cake tins alternating between the two colours to achieve desired marble effect
Bake for 20 minutes until springy to touch and allow to cool
Melt 100g of white chocolate in a glass bowl over simmering water and coat 8 strawberries with the melted chocolate and place on baking paper.
Using the remaining melted chocolate, add a dash of red food dye and quickly stir together. Drizzle the pink chocolate over the strawberries. Place in the freezer until set.
*Be messy at this stage as the shards of chocolate are great for decorating!
Melt 100g white chocolate over simmering water.
To make the buttercream icing whisk together 110g butter and 200g icing sugar and slowly pour in the white chocolate whilst still whisking until the ingredients are combined
*If the consistency is too runny add 1tsp of icing sugar or if it’s too thick add 1tsp of milk if necessary
Once the cakes are cooled trim the edges to show the marbled centre.
Sandwich together with strawberry jam and a layer of buttercream
Decorate with buttercream, the chocolate strawberries, remaining strawberries and chocolate shards. I also grated some chocolate curls using the remaining white chocolate and used some pink sugar decorations I found in the baking isle.
ENJOY it and don’t think about the calories!
Marble Strawberry & White Chocolate Cake This one definitely isn't for those calorie counters. It has a full block of butter and 3 bars of white chocolate in it.
dededos
blakekathryn
stormborns
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turnnoffyourmind
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