Blackberry, Lavender, Rose and White Chocolate Cake

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

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
Baking
Vegetarian

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