Cranberry & White Chocolate Cake
Elegant and contemporary in style, this cake is full of good old-fashioned indulgence! Piquant cranberries balance out the sweetness of the chocolate.
Preparation Time: 30min
Cooking Time: 30min + cooling
Makes: 1 x 3-layer 15cm or 18cm cake
Ingredients:
For the sponge
- 250g self raising flour
- 250g caster sugar
- 1 tbsp cornflour
- 1 tsp baking powder
- 250g unsalted butter, softened
- 4 eggs
- 60ml milk
- 1 jar whole cranberry sauce
For the white chocolate ganache
- 600g white chocolate
- 300ml double cream
- To decorate
- Fresh cranberries
- 1 egg white
- Granulated sugar
- White chocolate shavings
To Make:
- Preheat oven to 160°C (fan) and line 3 x 15cm/18cm cake tins with parchment paper.
- In a mixing bowl, combine the flour, caster sugar, cornflour and baking powder.
- Add in the softened butter, eggs and milk and mix with an electric hand whisk until just combined.
- Divide the batter evenly into the 3 tins. Spread evenly, then add spoonfuls of cranberry sauce to each layer, swirling slightly.
- Bake for 25-30min until golden and springy to the touch. Allow to cool completely.
- While the cakes are cooling, take your fresh cranberries, dip each one into egg white and then roll in the granulated sugar. Place on a piece of kitchen towel on a plate and leave to dry.
- To make the ganache: Heat the double cream until just simmering then pour over the white chocolate. Stir until the chocolate is completely melted, then set aside to cool. Do not put it in the fridge.
- Once cooled and thickened, whisk with an electric mixer until light and spreadable.
- Layer up the sponges with ganache, then ice the top and sides. Decorate with sugared/frosted cranberries and white chocolate shavings.
