This may just be the cake to end all cakes. I’m aware it sounds like a bold statement, but trust me and give it a try. I don’t think any of my other cakes have had such a strong response from my friends and family. If you’re still unsure, let me explain. Light, moreish, white chocolate mud cake. Tangy, zingy, passion fruit curd. Fluffy, sweet, white chocolate buttercream. The curd sandwiched between the layers of this cake prevents it from becoming too sickly sweet, and the mud cake recipe creates a really lovely texture.
This recipe is to make a 3 layer, 6 inch cake. If you have 8 inch cake tins you’ll need to double the cake recipe, and times the buttercream recipe by 50%.
If I’ve convinced you this is something you need to make, then read on….
For the 3 layers of sponge you’ll need:
- 125g white chocolate, chopped
- 170ml milk (not skimmed)
- 60g soft light brown sugar
- 225g caster sugar
- 105g butter or Stork
- 2 large eggs
- 215g plain flour
- 1 tsp baking powder
- pinch salt
Preheat the oven to 160 C and line your cake tins. Put the white chocolate, brown sugar, milk, and 85g of the caster sugar into a deep saucepan and bring to the boil, stirring as you go. It will look a bit unpleasant at times as the chocolate melts but it’ll come together once it’s boiled. Set aside while you get on with the rest of the ingredients.
With an electric mixer or whisk, cream together the butter and remaining sugar until pale and fluffy. Add the eggs gradually, then mix together the salt, flour and baking powder, and mix into the batter at a slow speed in two stages until just combined. Finally, pour the melted chocolate mixture in slowly while mixing the batter at a medium speed, until everything is completely combined. Now all you need to do is divide the batter equally between the three tins and bake for about 25 to 30 minutes.
Once the cakes are ready and a skewer comes out clean, leave them to cool on a wire rack for half an hour before turning out of the tins. Wrap them in clingfilm and let them cool completely while you make the buttercream.
- 120g white chocolate
- 200g soft butter
- 360g icing sugar
- 2 tablespoons milk
- gel food colouring, if you want
First, melt the white chocolate gently, then leave it to the side. Beat the butter with an electric mixer for a good five minutes until very pale and fluffy. Add the icing sugar in two stages, then the milk, and beat for another five minutes so it’s totally smooth. Finally, while the mixer is still going, gently pour the melted chocolate in bit by bit, until totally combined.
Now, a note about the passion fruit curd. You need about 4 tablespoons of this. I got mine in Tesco by a make called Tiptree which was perfect as it had a really lovely tangy flavour and no seeds, but if you really want to go the whole hog I think Nigella has a recipe for making your own.
Now we can build the cake! Using a cake wire or bread knife, carefully take the tops off the sponges so they are lovely and flat. Place a thin layer of buttercream on the first layer, then spread over 2 tablespoons of curd. Do the same with the second sponge, then place the last one on top. Use a good dollop of buttercream to crumb coat the whole cake in a very thin layer of icing so it’s lovely and smooth, and refrigerate for about half an hour.
As you can see I did my cake in three different colours as a semi-ombre effect – so if you want to do that too, divide your remaining icing into three bowls and add tiny drops of your selected gel colours until you get the shade you want, remember a little goes a long way!
Once your crumb coat is hard, you can use the rest of your buttercream to cover it. I did once colour at a time layering up from the bottom, then smoothed the colours together using a cake scraper. Decorate as you please, and if the icing is a little soft pop the cake back in the fridge to harden up.
I really hope you enjoy this cake – it has the perfect mix of sweet and sharpness, and goes down a treat with everyone who tries it.