I’ve declared my love for Hotel Chocolat’s Cocoa Cuisine collection on the pages of this blog before.
Last year, I rustled up a delicious marble cake using their Salted Caramel, Pecan and Chocolate Spread. I was left thoroughly impressed, so when they asked me to get creative with another product from the range, I was more than happy to oblige.
This year, they sent me a sweet little pot of White Chocolate and Raspberry Jam. The delicate creaminess of the chocolate gives this commonplace preserve an unexpected twist. It would definitely liven up jam tarts and scones or make an ordinary breakfast feel a little more luxurious.
Inspired by the elegant flavour combination, I came up with a simple layer cake that looks and tastes pretty impressive.
Three layers of soft, fluffy sponge infused with creamy white chocolate are sandwiched together using mascarpone and a generous dollop of jam. Topped with a mountain of fresh raspberries and dusted with icing sugar, the finished cake would make a welcome addition to afternoon tea or the perfect festive pud at the end of a meal.
You can of course use a raspberry jam of your choice, but I really would urge you to explore the Cocoa Cuisine collection if you’re looking for foodie gifts this Christmas. Personally, I wouldn’t say no to The Home Baking Hamper!
Anyway, on with the cake!
You will need:
{For the cake}
- 310g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 175g good quality white chocolate such as Hotel Chocolat’s 36% White Chocolate Drops
- 225g unsalted butter
- 300g caster sugar
- 3 eggs
- 250ml buttermilk {or a suitable substitute}
- 1 1/2 tsp vanilla extract
{To assemble}
- 250g mascarpone, softened
- Hotel Chocolat White Chocolate and Raspberry Jam {c/o}
- 150g fresh raspberries
- Icing sugar
1. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line three 20cm round cake tins. I only have two, so I always bake two, wash one and then bake the third.
2. Sift together the flour, bicarbonate of soda, baking powder and salt and set aside.
3. Stirring occasionally, melt the white chocolate in a heatproof bowl over a pan of barely simmering water (a bain marie). Set aside and leave it to cool to room temperature.
4. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition.
5. Stir in the flour mixture and the buttermilk alternately before finally adding the melted white chocolate and the vanilla.
6. Divide the batter evenly between your three tins and bake for around 20-25 minutes or until a skewer inserted into the centre of each cake comes out clean. Carefully remove them from their tins and allow to cool completely.
7. When you’re ready to eat the cake, put one layer on a plate and spread with half the softened mascarpone followed by half the White Chocolate and Raspberry Jam. Place another layer on top and repeat. Add the final layer and top with a generous handful of fresh raspberries. Dust the whole confection with icing sugar, slice and serve.
Happy baking!
Love Audrey xxx
