Blackberry, Lavender, Rose and White Chocolate Cake


Preparation info

  • Serves


    • Difficulty


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.


For the Cake

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


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