Blackberry, Lavender, Rose and White Chocolate Cake

Name: Blackberry, Lavender, Rose and White Chocolate Cake
Yield: Serves 10
Ingredients: 3 eggs, lightly beaten; 200 ml double cream; 200 g Swiss white chocolate, finely chopped; 1 tsp vanilla extract; 200 ml whole milk; 2-3 tsp rose water (add little by little to your taste); juice of ½ large lemon; a few full-blown roses (optional); sprigs of fresh lavender (optional); 3-4 heads fresh (or dried) lavender; 250 g golden caster sugar; 200 g Swiss white chocolate, broken into pieces; 180 g unsalted butter, diced, plus more for the tins; rose petals; 280 g self-raising flour; 1 tsp baking powder; 300 g blackberries; 150 g golden caster sugar

Preparation info

Serves
10

Difficulty
Medium

Appears in

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

Cake
Birthday
Vegetarian
Baking

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