Created by David, Fresh Produce Buyer, Central Office
Prep time: 30 minutes
Cook time: 2 hours
FOR THE CAKE
225g milk chocolate
250g plain flour
50g cocoa powder
500g caster sugar
150ml sour cream
2 tsp baking powder
WHITE BUTTERCREAM FILLING
110g white chocolate
170g unsalted butter (softened)
375g icing sugar
2 tbsp milk
150ml natural yoghurt
300g white chocolate
Mixed berries of choice
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).