Caramelised White Chocolate Blondies

 

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As this is my first recipe of the year that I’m posting, I had to make sure it was a really good one – after an 8 month or so wait average just wouldn’t cut it.

These blondies are something that had been a niggling idea at the back of my mind for a while and when the thought wouldn’t go away I knew they had to be made.

I’ve done a few versions of blondies before (these peanut butter blondies and these strawberry blondies are two of my faves) but none that have quite matched up to the texture and delicious fudgey, dense, chocolatey-ness of my favourite brownies.

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I figured this was because none of the recipes I’ve made previously have included as much melted white chocolate as brownies tend to have melted dark chocolate. This is probably because it would make them too sweet but it got me thinking that maybe caramelised white chocolate, with a hint of saltiness, might be just the right balance.

If you haven’t heard of or tried caramelised white chocolate before, it’s basically white chocolate that’s roasted over a low heat, stirring frequently, until it turns golden brown, with a pinch of salt added in at the end. For step by step instructions, David Lebovitz is the man.

To make these blondies I used 200g of the caramelised white chocolate melted into the batter and another 100g chopped up and added to the mix, which made sure the flavour came through really strongly.

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The texture was exactly as I’d hoped and the salt balanced the sweetness. The taste testers in my office loved them and even my boyfriend who insists he doesn’t like white chocolate or brownies really liked them too.

These blondies will definitely be made again at some point, possibly with some different add-ins, but the simple version really does work well and if you haven’t baked with caramelised white chocolate before, I highly recommend you give it a try.

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Caramelised white chocolate blondies

  • 300g caramelised white chocolate
  • 140g butter
  • 180g light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 85g plain flour
  • 1/4 tsp baking powder
  • 1-2 tsp sea salt
  • 100g milk chocolate chunks (I used Galaxy Counters)

Break 200g of the white chocolate into chunks and melt with the butter in a medium-sized saucepan. Once completely melted, remove from the heat and stir in the sugar.

Add in the eggs one at a time followed by the vanilla, beating with  wooden spoon to combine. Sift together the flour, baking powder and salt then fold into the mixture. I like a salted dessert so I used quite a bit, but if you’re not sure how salty you want it be conservative and you can always sprinkle some more on top before baking.

Stir in the milk chocolate chunks and the rest of the white chocolate, chopped into small pieces. Pour into a 8×8″ square baking tin lined with baking paper and bake at 170 degrees (150 fan) for 25-30 minutes, until a skewer comes out with crumbs on, but not liquid batter.

Leave to cool then cut into squares and serve!

 

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A wedding and a resurrection

Hello!

This is my first post in something like nine months, so in case you’re wondering if I’m still alive the answer is yes! And if you’re a little less melodramatic and simply wondering if I’m still baking, the answer is also yes albeit less regularly.

The very short and sweet update is I am super busy with a great job and also surrounded by people who – for their sins – like dieting and are less keen on being force fed cake every week. Fools!

This means I’m making less frequently and not having the time to write about it, although if you follow me on Instagram (@natblachford) you will have seen some of the bits and pieces I have been knocking up in the kitchen.

One of the most significant things I’ve failed to mention on here is my biggest challenge to date – I made a wedding cake!

Wedding Cake 2

A friend contacted me to say he was getting married and he wondered if I’d be interested in making the cake. There’s a cute backstory, as it turns out he proposed on his now wife’s birthday when he’d commissioned me to make her birthday cake and so they wanted the same cake re-made for their wedding.

You can see the original cake here – it’s a chocolate and raspberry extravaganza and, dare I say it, quite a lot tastier and more indulgent than your average wedding cake.

To turn it into a wedding cake that would serve 150 people, some tweaks were made to the recipe and I decided to go a bit more traditional in appearance with white chocolate collars rather than the dark chocolate used previously.

I used my new go-to chocolate cake recipe without any whole raspberries in and refined the raspberry sauce to remove the seeds – the verdict from my taste testers at work was that it was better without. I used a white chocolate buttercream (also a go-to recipe) to cover the cakes, before finishing with the chocolate collars and fresh raspberries on top.

Wedding Cake 3

My life was made a lot easier by the fact the couple already had a cake stand to suit their countryside wedding theme so I didn’t have to worry about tiering. They also had their own lego wedding topper ready to pop on top – the perfect finishing touch.

It’s been so long since the wedding that I don’t even have the original photos any more, which is why I’ve had to salvage a few from Instagram to use here.

The most important thing was that the bride and groom were thrilled with the cake and it got eaten, which is good because in my mind nothing is sadder than a neglected cake left sat in the corner!

Wedding cake 1

So thank you Charlie and Sarah for letting me be a part of your big day and hopefully this blog post won’t be the last of this year – I’ve got some exciting recipes to share with you all and it feels like time to write again so the resurrection is here…

Blueberry Mousse Cheesecake

Since returning from my travels, I’ve been getting back into the swing of baking slowly – a few cookies to take into the office here, using up an old box of cake mix there – but nothing too extravagant or challenging.

I decided it was time to step it up a notch for my mum’s birthday, with this blueberry mousse cheesecake.

She’s not a cakey-cake sort of person, and definitely prefers fruit desserts to chocolate, so a fruity cheesecake seemed ideal (not to mention that it’s my favourite thing to bake).

I made a sponge base, because I think it’s a nice change to biscuit sometimes, a fairly standard fail-safe new york cheesecake recipe, and then a slightly more troublesome blueberry mousse on top.

I wanted to make the mousse without gelatine because it scares me a little, so decide to try a sort of fake mousse with melted white chocolate and whipped cream, which I’ve used to fill cakes before.

To give it the blueberry flavour and colour, I boiled down a pack of frozen blueberries and strained to make a coulis, then added this in – half into the melted white chocolate and half into the cream, for no reason other than I didn’t know which way would work best.

After pouring the mousse on top of the cheesecake I started to have doubts about whether it would set, so scraped it off, added more melted white chocolate, whipped it up some more and put it back. I really needn’t have done that, as left overnight it would have set up just fine, but lesson learnt I suppose.

I decorated the cake with the leftover blueberry coulis, and it looked rather nice I think.

My mum liked it, and even had a second slice for breakfast, and my dad and step dad seemed to like it too. I’d like to have another go and make a raspberry one to perfect the mousse, and I think you could come up with some great combinations if you changed up the flavour of the cheesecake as well.

Note – I made a 6″ cake because there were only going to be four of us eating it, but you could totally double up to make a 9″ one and the method would be exactly the same.

Blueberry Mousse Cheesecake

For the base:

  • 50g butter
  • 50g caster sugar
  • 1 egg
  • 40g self raising flour
  • 10g desiccated coconut

For the cheesecake:

  • 300g cream cheese
  • 100g caster sugar
  • zest and juice of 1 lemon
  • 1 tsp vanilla extract
  • 2 eggs
  • 75ml creme fraiche

For the mousse:

  • 300g frozen blueberries
  • 150g white chocolate
  • 150ml whipping cream

To make the base, beat all the ingredients together until smooth then pour into a greased and lined 6″ round tin. Bake at 180 degrees for 20 minutes, or until risen and golden. Leave to cool in the tin, then remove and level the top – you only want the sponge to be about 1cm thick.

For the cheesecake, beat the cream cheese to soften then add the sugar and lemon zest and beat to combine. Add the lemon juice and vanilla and beat; then the eggs and beat; then finally the creme fraiche. And beat.

Put the sponge back in the bottom of the tin and pour the cheesecake mixture on top. Bake at 170 degrees for 10 minutes, then reduce the heat to 120 and bake for another hour. I always have a tray on the shelf underneath with about an inch of water in, this creates steam and helps to stop the cheesecake cracking. After baking, leave in the oven to cool, then transfer to the fridge.

To make the mouse, start by heating the blueberries in a saucepan until all the juices have been released and it’s starting to thicken. Blend either in a food processor or with a stick blender, then pass through a sieve to get rid of any lumps.

Melt the white chocolate and leave to come to room temperature. Whisk the cream until it’s lightly whipped. Add a couple of spoonfuls of cream into the chocolate to loosen it, then add the chocolate back into the cream and fold in gently. Add the blueberry coulis a few spoonfuls at a time until you get a good flavour and colour, taking care not to add too much in case the mousse becomes too runny, and remember to keep some back for decoration.

Remove the cooled cheesecake from the tin, then line the tin with cling film and put it back in. This is a thousand times easier to do with a loose bottomed tin so you can keep the cake on that. Pour the mousse on top of the cheesecake and spread level, then leave in the fridge overnight to set.

When you’re ready to serve, gently lift the cake out of the tin, remove the cling film and transfer to a serving plate. Drizzle the remaining coulis on top and make it look all pretty, then you’re done!

 

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.

Blueberry Bluebird Cake

While I haven’t been doing a lot of general baking recently (brownies, cupcakes, cookies etc) I have done quite a few cakes for special occasions, which I’ve really enjoyed as not only does it mean they’re out of my kitchen and I can’t eat them all myself, but it’s also given me a chance to try out some different types of decorating.

Back in June, the Cornwall Clandestine Cake Club held a meeting in Truro, the town where I live, at a small cafe/cake shop called The Baking Bird.

The theme, naturally, was ‘free as a bird’, which could either be interpreted as being free to make whatever you want, or as I took it something with a avian link.

It took me quite a while to decide what to make, but in the end I decided to go for a bluebird theme, with a blueberry flavour to match.

I didn’t write down the exact recipe, but I based it on several ‘blue velvet’ cake recipes I found online, with fresh blueberries added in to the batter, a lime sugar syrup brushed over the sponges, and a layer of cheesecake in the middle (that came from this recipe).

To finish it off, I made a white chocolate buttercream and decorated it with fondant icing cut out birds, in three different shades of blue using templates I drew and cut out myself.

The blue velvet sponge didn’t turn out quite as I’d hoped – I think I had the wrong shade of blue food colouring and it was more green than blue – I really loved the flavours and the addition of the cheesecake layer, and I thought the decoration worked well too – people could at least tell it was meant to be birds!

I have quite a few more fancy cakes to post, which I’ll try to do interspersed with actual recipes, but hopefully the photos will help if you need some decorating inspiration!

Triple ginger cake

If you don’t like ginger, you really need read no further – this has a triple hit of spicy, warming ginger, which there’s absolutely no hiding from!

If you like ginger, then you’ll love these cake slices – I certainly did, and couldn’t get enough of them.

The sponge is made with both fresh and ground ginger, and there’s crystallised ginger spindled on top just for an extra kick with each mouthful.

To balance all the fiery ginger, I chose a sweet white chocolate icing which pairs perfectly. It was totally made up on the spot, but works in taste and consistency so I would definitely make it again.

Sometimes simple is what you need, and this cake comes together in no time. Plus, being a sheet cake makes it much easier to enjoy in bite size slices than a big layer cake so it’s great for taking in to work to feed colleagues or sharing with friends!

 

Triple ginger cake

  • 115g butter
  • 175g light brown sugar
  • 1″ ginger root, peeled and grated
  • 2 medium eggs
  • 60g natural yoghurt
  • 175g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground ginger (but adjust to taste)
  • 1/2 tsp salt

For the icing:

  • 25g butter
  • 100g white chocolate
  • 100g icing sugar
  • 30g cream cheese
  • Crystallised ginger to decorate

Start by beating the butter and sugar until light and fluffy, then add the grated ginger and beat again. Add the eggs one at a time, followed by the yoghurt, then sift together all of the remaining ingredients and fold into the batter. Test a little of the mix – you can always add more ginger if you think it needs it. Spread into a greased and lined 8″ square tin and bake at 170 degrees (150 fan) for approximately 25 minutes, or until risen and springy to the touch.

For the icing, melt the chocolate and set aside to cool. Beat the butter to soften, then add the cooled white chocolate and icing sugar and beat until it al comes together nicely. Finally, add the cream cheese and beat until light and fluffy (but don’t over mix or it will go too soft.) Spread over the cooled cake, then sprinkle the crystallised ginger on top – add as much or as little as you want, I say the more the better!

Lemon, white chocolate and coconut blondies

Does anything say summer is coming more than delicious zesty lemon curd? Nope, thought not!

I was feeling the joys of spring the other day and, with a small jar of lemon curd to use up, decided to have a look back through Pinterest to find a suitable recipe to use it in.

As soon as I saw these lemon-vanilla dream bars from Mainly Baking, which I pinned a year and a half ago, I knew they were ‘the one’.

I did a bit of googling to see if I could find the original recipe, and although I didn’t manage that I did find a variation which used a coconut flavoured white chocolate, which then led to me adding desiccated coconut into the mix.

Although the flavour of the coconut wasn’t especially strong, it was noticeable and I thought it added a nice bite to the blondes. The lemon curd is swirled in so you get little pockets of zesty deliciousness, and the chunks of white chocolate add a nice texture contrast.

I was a fan of these, and so were all my taste testers at work – my boss even gave them a ‘wow’, and he’s not the biggest cake fan.

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These bars are summery and lovely, and I would highly recommend you make them. They’re also perfect for March’s We Should Cocoa challenge, hosted by I’d Much Bake Than… who chose coconut as the theme.

Enjoy!

Lemon, white chocolate and coconut blondies (adapted from Mainly Baking)

  • 225g white chocolate, chopped
  • 85g butter
  • 50g sugar
  • 2 medium eggs
  • 1 tsp vanilla bean paste
  • 30g desiccated coconut
  • 80g plain flour
  • 75g white chocolate
  • 165g lemon curd

Start by heating the 225g white chocolate and butter in a bowl of a saucepan of barely simmering water. White chocolate needs to be melted slowly over a low heat, so don’t rush this bit! Once melted, remove from the heat and beat in the sugar, eggs and vanilla bean paste. Fold in the coconut, then sift in the flour and fold again. Finally, stir in the white chocolate chips and then spread the mixture into an 8×8″ square tin, lined with baking paper.

Spoon the lemon curd in little dollops over the top of the cake batter, then gently swirl with a butter knife or skewer, making sure not to over-mix – you want there to be little pockets of lemon curd in the baked blondies. Bake at 180 degrees (160 fan) for 20-25 minutes, or until the top is turning golden and the blondies are just firm to the touch. Leave to cool in the tin, then slice into squares and serve.

Bacon chocolate cupcakes

Down the road from my office is a van, occupied by a man called Bacon Dave. You can guess what gourmet delights come from his van…

Bacon Dave is very popular with my colleagues, particularly the boys, and so when one of their birthdays came around I decided that whatever I made would have to contain bacon – whether it tasted nice or not.

I wanted to go down the chocolate route, because if there’s anything that will make bacon taste ok, that’s it. I found a recipe by Simon Rimmer which I used as the base recipe, then just tweaked it by throwing in some caramelised white chocolate chunks for extra sweetness and switching the frosting to a simple cocoa buttercream.

The reactions were very, VERY mixed. The birthday boy actually had a cold and said he couldn’t taste the bacon, whereas another colleague thought the bacon was overwhelming and didn’t like it.

I thought it was weird, but I had more of an issue with the texture than the taste. My housemate on the other hand loved them and ate two, so I guess it just comes down to personal taste!

If you like bacon it might be worth giving these a go, but for me I don’t think I’ll be likely to use bacon in anything sweet for quite a while…

Bacon chocolate cupcakes (adapted from Simon Rimmer’s recipe)

  • 6 slices bacon, grilled until crispy
  • 75g milk chocolate
  • 75g white chocolate
  • 115g plain flour
  • 25g cocoa powder
  • 125g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 medium egg
  • 25ml strong coffee, cooled
  • 115ml sour cream
  • 60ml vegetable oil

For the icing:

  • 60g butter
  • 150g icing sugar
  • 30g cocoa powder
  • 1-2 tbsp milk

Start by melting the milk chocolate, then crumble up the bacon and mix two thirds of it into the chocolate. Spread this out on a piece of baking paper or tin foil and leave to set. Make the caramelised white chocolate by chopping the chocolate and placing in a baking dish in the oven on a low temperature. Stir every 5-10 minutes until it’s golden and caramelised, then stir in 1/2 tsp salt and spread out on baking paper or foil to set, as with the milk chocolate. When both are completely set, chop into chunks ready to use in the cupcakes.

To make the cake mix, sift all the dry ingredients together into a large bowl and mix well. In another bowl beat together all the wet ingredients, then fold this into the dry mix along with the chocolate chips. Divide the mixture between 9-10 large cupcake cases and bake at 180 degrees (160 fan) for 20-25 minutes, or until well risen and a skewer comes out clean.

For the icing, beat the butter to soften, then sift in half the sugar and beat to combine. Sift in the remaining sugar and cocoa powder and beat again. Once it comes together, add a tablespoon of milk and keep beating until light and fluffy, adding a little more milk if necessary. Spread the icing over the cooled cupcakes, then sprinkle the remaining bits on top.

Delicious?!

Tropical desert island cake

Sometimes I have an idea for a cake that in my head is completely and utterly amazing, but I don’t quite have the skills to turn my vision into reality and I’m left feeling a little deflated.

Luckily, this cake was one of the rare occasions when the finished bake turned out EXACTLY as I had imagined, and I was very pleased indeed!

It was made for my first Clandestine Cake Club of the year, which took place at the gorgeous St Michael’s Hotel in Falmouth. The theme was ‘ship shape’, and my thought process was basically ships – sea – shells – island = tropical dessert island cake.

I knew what I wanted it to look like before I had decided what flavour it was going to be, but it had to be tropical in both taste and appearance, and a nautical cake has to include some form of rum…

So, I decided to use a Dan Lepard rum-soaked coconut sponge recipe, which I’d previously used for a coconut and chocolate cake, paired with a white chocolate mousse filling and buttercream icing both flavoured with a homemade mango and lime curd.

The ‘sand’ was made by throwing all the scraps of cake leftover after levelling the layers into a food processor and blitzing into crumbs, which were both the perfect texture and colour.

Blue icing flecked with desiccated coconut for the waves and white chocolate shells with a slightly marbled yellow effect completed the desert island look, and I think it ended up being a pretty attractive cake!

I got great comments from the people who tried it cake club, and from my housemates, so I think I can safely say it was a success. The cake itself was light and managed not to be too sweet even with the mousse and buttercream, and the flavours worked really well together.

Now all I need is an excuse to make it again!

Tropical desert island cake (loosely based on Dan Lepard’s coconut cake)

  • 150ml coconut milk
  • 50g desiccated coconut
  • 50ml white rum
  • 1/2 tsp vanilla bean paste
  • 225g butter
  • 270g caster sugar
  • 3 medium eggs
  • 250g plain flour
  • 2 tsp baking powder
  • juice of one lime and 2 tbsp rum to drizzle

Start by heating the coconut milk in a saucepan and bring to the boil. Pour over the desiccated coconut and stir in the rum and vanilla bean paste, then leave for at least half an hour to soften the coconut (I actually left it overnight).

Beat the butter and sugar until light and fluffy, then add the eggs one at a time. Sift together the flour and baking powder, then fold a third of it into the batter. Stir in half the coconut mixture, fold in another third of the flour, the remaining coconut mixture and then finally the last third of the flour.

Divide between three 7″ round baking tins and bake at 180 degrees (160 fan) for 25-30 minute, or until golden and springy. Leave to cool completely, then level off the tops, keeping the offcuts for the sand. Squeeze the lime over the tops of the sponges, and then drizzle with the rum.

For filling and icing:

  • 200g (ish) mango and lime curd (I used this recipe but used less sugar)
  • 150g white chocolate
  • 100ml double cream
  • 100g butter
  • 250g icing sugar
  • blue food colouring
  • desiccated coconut to sprinkle

To make the mousse, melt the white chocolate in a small bowl and set aside to cool. Whisk the cream until soft-medium peaks form. To try and avoid the chocolate seizing when it’s added to the cream, I start by adding a spoonful of cream into the chocolate bowl to loosen it, then add that back to the cream and fold in. Add about 4 tbsp of the mango curd and give it a quick whisk – not too much or it will start to thin. Chill in the fridge for half an hour, then divide into two to sandwich the sponge layers, and put the whole cake back in the fridge to stop the mousse spilling out the sides.

To make the buttercream, beat the butter to soften then sift in half the icing sugar and beat until well combined. Add the rest of the icing sugar and beat again, then finally add the mango curd – I think I used about 4 tbsp again, but you’ll need to use your judgement of the consistency of the buttercream – too much curd and it will be too runny to ice with.

Spread a thin layer of buttercream all over the cake to crumb coat, then chill for half an hour. Spread about 3/4 of the remaining buttercream all over the top and sides so there’s a good layer of icing all over. Use a cocktail stick to draw out the pattern of the waves all around the sides of the cake.

Throw the cake offcuts you saved into the food processor and blitz to make crumbs, then gently press these into the icing on top of the cake and down the sides as far as the top of the waves. Add a little blue food colouring (I used Sugarflair gel in Ice Blue) to the remaining icing and beat until fully mixed in, then use this to spread or pipe onto bottom half of the cake to fill in the waves. Finish by sprinkling a little desiccated coconut on top of each wave to look like the foam.

Finally, decorate the top of the cake with shell-shaped chocolates – I made my own using a cheap mould from Hobbycraft, but you could definitely use some of the Guylian-style praline filled chocolates if you want.

And there you have it, a tropical desert island cake, that tastes as good as it looks!

Cinnamon, milk and white chocolate cake

As I mentioned in my Happy New Year post last week, I made a cinnamon layer cake to take to my friends’ New Year’s Eve  party.

Although I took photos before being cut, I didn’t get any of the inside – normally this would mean that I just wouldn’t blog about it, but I liked the cake so much that I decided I would have to make it again so I could share it with you all.

The sponge recipe comes from The Novice Chef, via Beantown Baker, and is light, fluffy and richly scented with cinnamon and vanilla – everything you could want from a basic cinnamon cake.

For the icing, I was originally just going to do a white chocolate buttercream, but when I first made it I wasn’t sure if I would have enough to both sandwich the layers and cover the cake, so I also made a milk chocolate ganache which became the filling, leaving the buttercream to use as frosting.

The buttercream is sweet, for sure, but it works with the cinnamon, and the milk chocolate ganache is a little less sweet but not overpowering, as I think dark chocolate probably would have been.

I didn’t really need to decorate this cake as it was just for me, my housemates and colleagues, but an all-white cake doesn’t photograph brilliantly so I added some red sprinkles and gold dragees. I love the finish, but I can’t help but think it looks a little red velvet…

This cake is honestly one of my favourite bakes of recent months, and even if you’re not as much of a cinnamon fiend as me it’s still worth giving it a go – the fact I made it twice in a week is testament to how good it is!

Cinnamon, milk and white chocolate cake (adapted from The Novice Chef’s Churro Cake)

  • 115g butter
  • 200g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla bean paste
  • 60g natural yoghurt
  • 1 tbsp vegetable oil
  • 180g plain flour
  • 1 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 125ml milk

For the filling and frosting:

  • 100g milk chocolate
  • 100g white chocolate
  • 115g butter
  • 120g icing sugar
  • 1/2 tsp salt

Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then beat in the vanilla, yoghurt and vegetable oil. Sift together the flour, baking powder and cinnamon, then fold a third of it into the cake batter. Add half the milk, then another third of the flour, the rest of the milk and finish by folding in the final third of the flour.

Divide the mixture between three greased and lined 6″ round cake tins, and bake at 170 degrees (150 fan) until risen, golden and pulling away from the sides of the tins. Leave to cool while you make the fillings.

For the milk chocolate ganache, melt the milk chocolate in the microwave or over a pan of simmering water. Add hot water a tablespoon at a time, whisking into the chocolate. t might not come together after the first spoonful, but even if it splits just keep whisking and it will be fine. Add about 3 tbsp, until it’s fairly liquid but still thick enough to cool to a spreadable consistency.

For the buttercream, melt the white chocolate, stir in the salt and set aside. Beat the butter and icing sugar until combined, then add in the white chocolate and continue to beat until light and fluffy.

Spread the cooled milk chocolate ganache on top of the bottom and middle cake layers, stack all three layers, then spread a thin amount of the white buttercream all over to crumb coat. Chill in the fridge for 30 minutes, then spread the rest of the icing over the top and sides. Decorate with whatever you like – the more sprinkles the better!