Blackberry, Lavender, Rose and White Chocolate Cake

banner

Preparation info

  • Serves

    10

    • Difficulty

      Medium

Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

Sharply intense blackberries cut the sweetness of white chocolate. Try to use wild berries in season, or cultivated if necessary, or use raspberries. All parts of this cake can be made a day before and assembled on the day.

Ingredients

For the Cake

  • 180 g unsalted butter, diced, plus more for the tins
  • 200 g Swiss white chocolate, broken into pieces

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Butter two 20cm round sandwich tins and line the bases with baking parchment.

Melt the chocolate, butter and milk in a bowl set over simmering water, making sure the bowl does not touch the water. Leave to coo