Double chocolate raspberry rose ombre cake

I’ve been incredibly slow in posting this, so apologies to anyone who follows me on Twitter or Instagram and first saw this several months ago…

This cake was made for a colleague who was going on maternity leave – and as you may be able to guess from the colour and decoration, she was having a girl!

I used what’s become my go to chocolate sponge from Charlotte White, combined with a fresh cream and raspberry filling and a white chocolate icing.

This is the first time I’ve attempted rose swirl icing, and I have to say I was rather pleased with the results. The icing was a little too soft, and the day a little too warm, to pipe the swirls on the sides of the cake as well, so I gave up and just spread that normally, but keeping with the ombre effect going from light to dark pink.

I won’t write the recipe for this as I’ve written the cake before and the icing is the same as the triple ginger cake I made a little while ago, but if you want to have a go you basically need to make three times as much icing so you can pipe the swirls, and use about 100ml of whipped cream for the filling, plus half a punnet of raspberries.

To pipe the roses, you need  star shaped nozzle – I believe mine is a Wilton 2D – and just start from the centre of the cake, adding a little more food colouring to the icing for each concentric circle of roses.

It’s a technique I’m definitely going to be trying out again, and the cake went down a treat too.

White chocolate raspberry rose cake

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.

Raspberry Rose Jam

I’ve wanted to make my own jam for a while, but have always been a bit put off by the fact it’s WAY cheaper to buy.

I finally decided it to do it this week, in preparation for my entry to the August We Should Cocoa challenge, the theme of which is rose.

I found this recipe for raspberry and rose water jam, which appealed because it didn’t require any specialist equipment or my own body weight in fruit and sugar.

The recipe is really simple, but calls for heating the sugar in the oven before using. I was a bit doubtful about this, and was proved right as the sugar started to caramelise and was unusable. As I’d already started boiling the raspberries I just threw in some more sugar straight from the packet, and to be honest I can’t really see any negative effect this has had.

This jam has so far been used on scones and as the filling for a very special victoria sponge, which will be blogged about soon. It will also be used in my We Should Cocoa entry which I’ll be baking later this week!

Raspberry Rose Jam (adapted from Waitrose’s recipe):

  • 500g raspberries (I used frozen, defrosted)
  • 500g jam sugar
  • 2 tsp rose essence
Place the clean jars you are going to use in the oven on a low temperature (I filled one large and one small jar). Gently heat the raspberries in a large saucepan and slowly bring to the boil. Boil for 5 minutes, then remove from the heat and add in the sugar and rose essence. Stir until the sugar has dissolved, then bring back to the boil for another 10 minutes. Test if the jam is ready by pouring a little on to a cold plate, leave it a couple of second then tip the plate. If the jam doesn’t run then it’s ready! Pout into the pre-heated jars and leave to cool.