For this month’s We Should Cocoa challenge, Choclette from Chocolate Log Blog chose rose as the special ingredient.
I instantly thought of a recipe for a white chocolate gateau from my favourite cookbook, Chocolate by Joanna Farrow. It uses creme fraiche mixed with rosewater as the filling for two white chocolate sponges, filled with buttercream.
Although that was the inspiration, I wasn’t utterly convinced by the creme fraiche idea, so I thought about how I could incorporate the rose into a different filling. Eventually I settled on making a raspberry rose jam, which would also serve the purpose of ticking jam off my to-bake list.
I was a little worried the cake would be too dry with just jam as the filling, so I also added some white chocolate cream cheese between each layer.
Just to go completely over the top I made white chocolate modelling paste roses and leaves to decorate the cake, and tie in with the rose theme.
This is a pretty grand cake, but luckily I had the perfect reason to make it, as one of my colleagues had her last day at work this week before going on maternity leave. Unfortunately she got sick and didn’t make it in for her last day, but we took the cake to her house instead and she was kind enough to give us half back to share in the office, which I think everyone had secretly been hoping she would. Thanks Sam!
White Chocolate Raspberry Rose Cake
For the sponge:
- 4 eggs
- 125g caster sugar
- 125g plain flour
- 50g white chocolate, grated
Whisk together the eggs and sugar in a bowl over a saucepan of simmering water, until it leaves a trail when you lift the whisk. Remove from the heat, the whisk for a further 5 minutes. Fold in the sifted flour and chocolate then split the mixture between two 8″ cake tins and bake at 180 degrees for 20 minutes, until golden and springy.
For the filling:
Melt the white chocolate over a saucepan of simmering water, then beat into the cream cheese. When the cakes are cool cut each in half so you have four layers. I always put them in the freezer for half an hour beforehand to make them easier to cut. Place one layer on a plate or cakeboard and spread with a layer of jam. Spread another piece of cake with a layer of the cream cheese, then place on top of the jam (cream cheese side down). Repeat 3 times, ending with a layer of sponge with no filling on top.
For the icing:
- 200g white chocolate
- 75g butter
- 125g icing sugar
- 2 or 3 tbsp milk
Melt the chocolate and butter together over a saucepan of simmering water. Remove from the heat and beat in the icing sugar, adding milk a spoonful at a time if it seems too thick. Chill until a spreadable consistency, then spread all over the top and sides of the cake. I actually didn’t have enough icing as the crumb coat was quite tricky to do, so I ended up making half of this amount again to finish it off.
For the modelling paste:
- 125g white chocolate
- 2 tbsp liquid glucose
Melt the white chocolate, then beat in the glucose. It should create a ball that comes off the sides of the bowl. Chill in the fridge for a few hours (I left it overnight) then bring back to room temperature (or give it a quick blast in the microwave). I used this tutorial
to make 4 roses, and cut leaf shapes out of the remaining paste.