RECIPE
David's Snowberry Cake
Created by David, Fresh Produce Buyer, Central Office
Serves: 10
Prep time: 30 minutes
Cook time: 2 hours
INGREDIENTS
FOR THE CAKE
- 225g butter
- 225g milk chocolate
- 180ml milk
- 250g plain flour
- 50g cocoa powder
- 500g caster sugar
- 4 eggs
- 150ml sour cream
- 2 tsp baking powder
WHITE BUTTERCREAM FILLING
- 110g white chocolate
- 170g unsalted butter (softened)
- 375g icing sugar
- 2 tbsp milk
TOPPING
- 150ml natural yoghurt
- 300g white chocolate
- Mixed berries of choice
- Icing sugar
METHOD
- Preheat Oven 160°C / 320°F / Gas Mark 3. Grease and line a 25.5cm loose bottomed round cake tin.
- Put the butter, chocolate and milk in pan and then gently heat until smooth and glossy.
- Sift the flour, baking powder and cocoa powder into a large bowl, then stir in the sugar. In a separate jug, mix the eggs and sour cream, then pour both the chocolate and egg mixtures into the bowl with the flour and whisk well to form a batter.
- Pour into the cake tin and bake for about 2 hours, until a skewer inserted into the cake comes out clean.
- You must allow the cake to cool completely prior to removing from the cake tin.
FOR THE BUTTERCREAM FILLING
- Melt the white chocolate carefully.
- Beat the butter with the icing sugar.
- Add the melted chocolate and the milk.
- Cut the cake horizontally, fill with the butter cream.
FOR THE TOPPING
- Melt the white chocolate. Stir in the yoghurt and pour on top of the cake. Top with mixed berries then dust with ‘snow’ (icing sugar).