Chocolate Dessert

White chocolate layer cake

Name: White chocolate layer cake recipe
Yield: 8
Ingredients: 300g unsalted butter, chopped; 400g white chocolate, chopped; 330g caster sugar; 300ml milk; 20.00 ml vanilla bean paste; 3 large eggs, at room temperature, lightly whisked; 450g self-raising flour; Dark cocoa powder, for dusting; 500g unsalted butter, at room temperature; 960g icing sugar; 160.00ml milk; 35g cocoa powder

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by Tracey Pattison

Delicious Team

May 08, 2023

“This cake is always guaranteed to impress, but is really quite simple to prepare. Not that anyone needs to know…” – Tracey Pattison. You'll need 2 x 20cm springform pans for this recipe.

300g unsalted butter, chopped
400g white chocolate, chopped
1 1/2 cups (330g) caster sugar
300ml milk
1 tbs vanilla bean paste
3 large eggs, at room temperature, lightly whisked
3 cups (450g) self-raising flour
Dark cocoa powder, for dusting

Frosting

500g unsalted butter, at room temperature
8 cups (960g) pure icing sugar, sifted
1/3 cup (80ml) milk, at room temperature
1/3 cup (80ml) milk, at room temperature
1 tbs dark cocoa powder, sifted, plus extra 1/3 cup (35g), sifted

Method

1.

Preheat oven to 160°C/140°C fan-forced. Line base and side of 2 x 20cm springform pans with baking paper.
2.

Place butter, chocolate, sugar and milk in a large saucepan over medium-low heat. Cook, stirring constantly, for 5-8 minutes, until completely melted and smooth.
3.

Remove pan from heat and stand at room temperature for 5 minutes, then whisk in vanilla, eggs and flour until well combined and completely smooth. Pour evenly into prepared pans, tapping bases firmly to release any air bubbles, and level tops.
4.

Bake both pans for 1 hour, or until a skewer inserted in the centre comes out with some moist crumbs attached. Cool cakes in pans for 10 minutes, then transfer to a wire rack, upside down, to cool completely and flatten the slightly raised tops.
5.

For the frosting, in a stand mixer fitted with the whisk attachment, whisk the butter on medium-high speed for 3 minutes, or until very pale and fluffy. Add icing sugar, milk and vanilla, and whisk on medium-low speed for 1 minute, or until well combined and fluffy. Transfer one-third of the frosting to a medium bowl. Add 1 tbs cocoa powder to remaining frosting in mixer bowl and whisk until well combined and smooth, then transfer half to a separate small bowl. Add the extra 1/3 cup cocoa powder to remaining frosting in mixer bowl and whisk until well combined and smooth.
6.

To assemble, trim top of cooled cakes to level, then slice each cake in half horizontally. Place base of one cake on a serving plate, cut-side facing up. Spread evenly with 1/2 cup dark chocolate frosting, spreading almost to the edges. Top with top half of cake, then spread with 1/2 cup milk chocolate frosting.
7.

Top with base of remaining cake and spread with 1/2 cup white frosting. Top with remaining cake. Using a small offset spatula, frost bottom third side of cake with the remaining dark chocolate frosting.
8.

Clean your spatula, then frost middle third side of cake with remaining milk chocolate frosting. Clean spatula, then frost top third, then the top of the cake, with remaining white frosting. Dust top generously with cocoa powder and serve.