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