Berry cake with white chocolate frosting

This cake the perfect combination of fruit and chocolate, it has it all.

Moist layers, filled with berries and flavor, topped with light and creamy white chocolate frosting. Decorate with extra berries and shredded chocolate on top and your cake will be a perfect gift or holiday dessert.

Recipe is easy to make, takes just about an hour to prepare, which is pretty good for a cake recipe. You don’t need special frosting skills for this one – make it “naked” and let everyone see what’s on the inside of this cake.
I usually cut each of the layers into two thinner cake layers and make double frosting to cover all layers. However, if you worry about cutting the layers, you could just divide the batter in 4 equal parts and bake it in batches – this way you will not have to worry about braking any of the layers while cutting it. /*Cake layers in the pictures below are not cut, but just imagine it with four beautiful thin layers and lots of frosting and berries/

Berry cake with white chocolate frosting
Ingredients (makes 2 x 6 inch thick cake layers):

60 grams (2 oz) butter, at room temperature
200 grams (7 oz) sugar
2 medium eggs
1 tea spoon vanilla extract
160 grams (5,5 oz) sour cream
250 grams (9 oz) all purpose flour
1 tea spoon baking powder
100 grams (3,5 oz) frozen or fresh blueberries

For the chocolate frosting:
130 grams (4,5 oz) white chocolate
90 ml. sweetened heavy whipping cream (*for the chocolate)
90 ml. sweetened heavy whipping cream

For the sugar syrup:
120 ml. water
60 grams (2 oz) sugar
1 table spoon bourbon
1 tea spoon vanilla extract

Decoration: All kinds of berries, shredded chocolate
Berry cake with white chocolate frosting Berry cake with white chocolate frosting Berry cake with white chocolate frosting
To make the cake layers:
Preheat your oven to 180C (350F).
Grease 2×6 inch spring forms and line with parchment paper.
Beat butter in a large bowl until light, creamy and fluffy.
Add sugar and eggs and beat for about two minutes to combine.
Add vanilla extract and sour cream and mix well with a rubber spatula. Fold in flour and baking powder. Mix just to combine, don’t over-mix the batter, cause otherwise your cake layers might turn out hard, instead of soft and light. Add blueberries and gently mix with a rubber spatula.
Distribute the batter evenly between the spring forms and bake for about 40 minutes or until a tooth pick inserted in the center of the cake layer comes out clean.
Set aside to cool completely.

To make the chocolate frosting:
Melt chocolate and 90ml. of heavy whipping cream in a medium bowl. Set aside to cool completely and then beat with an electric mixer until pale and fluffy.
In another bowl beat the rest of the whipping cream until medium stiff peaks form. Add chocolate mixture to the cream and gently mix with a rubber spatula to combine. Set aside until needed.

To make the sugar syrup: heat water and sugar in a small bowl until sugar dissolves. Add bourbon and vanilla and stir.

To assemble the cake:
You could cut each layer into two thin cake layers, and get total of four layers or you can assemble the cake as it is – with two thicker layer.
Either way, before spreading the frosting over the cake layers, make sure to moisten them with the sugar syrup. The more syrup you pour over them, the moister they would be, so it’s up to you how much syrup to add.
Spread one layer of the frosting over each cake layer.
Decorate with extra berries

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