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Recipe: David’s snowberry cake

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David Morris is a fresh fruit and producer buyer at Booths and his snowberry cake combines fresh berries with chocolate cake – a crowd pleaser of dessert.


 

ABOUT

Serves: 10

Prep time: 30 minutes

Cook time: 2 hours

 

INGREDIENTS

  • FOR THE CAKE

225g butter

225g milk chocolate

180ml milk

250g plain flour

50g cocoa powder

500g caster sugar

4 eggs

150ml sour cream

2 tsp baking powder

  • WHITE BUTTERCREAM FILLING

110g white chocolate

170g unsalted butter (softened)

375g icing sugar

2 tbsp. milk

  • TOPPING

150ml natural yoghurt

300g white chocolate

Mixed berries of choice

Icing sugar

 

METHOD

  1.  Preheat the oven to 160°C / 320°F / Gas Mark 3. Grease and line a 25.5cm loose bottomed round cake tin.
  2.  Put the butter, chocolate and milk in a pan and then gently heat until smooth and glossy.
  3.  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.
  4.  Pour into the cake tin and bake for about 2 hours, until a skewer inserted into the cake comes out clean.
  5.  You must allow the cake to cool completely prior to removing from the cake tin.
  • FOR THE BUTTERCREAM FILLING
  1.  Melt the white chocolate carefully.
  2.  Beat the butter with the icing sugar.
  3.  Add the melted chocolate and the milk.
  4.  Cut the cake horizontally fill with the butter cream.
  • FOR THE TOPPING
  1.  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)

 

 

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