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Anneka Manning's layered white chocolate cake
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Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 100 minutes
Anneka Manning's easy one-bowl cake recipe is perfect for any celebration, requiring minimal effort and delicious results.
Ingredients:
400g white chocolate, chopped
300g unsalted butter, cut into 1cm pieces
300ml milk
330g caster sugar
8.80 gm vanilla extract
3eggs, at room temperature, lightly beaten
450g plain flour
12.00 gm baking powder
165g jam
Freeze-dried raspberries (see notes) or fresh raspberries, to decorate
750g white chocolate, chopped
250ml cream
Instructions:
Preheat your oven to 160°C and prepare two 20cm round cake pans by greasing and lining them.
In a saucepan over medium heat, combine the chocolate, butter, and milk. Stir until melted and smooth. Transfer the mixture to a bowl and allow it to cool completely.
Combine sugar, vanilla, and eggs with the chocolate mixture, whisk until fully incorporated. Sift in flour and baking powder, mix until just combined. Divide mixture evenly among cake pans, tap pans gently to remove air bubbles. Bake for 1 hour or until a skewer comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache, melt the chocolate and cream together in a heatproof bowl over simmering water, stirring until smooth. Once melted, cover with plastic wrap and chill for 1 1/2 hours until thick. Divide into three portions for filling and icing.
Trim the top of the cooled cakes to level and slice each cake in half horizontally. Place one cake layer on a serving plate, spread with one-third of the ganache filling, and top with 2 tablespoons of jam. Repeat layering twice more, ending with a final layer of cake. Spread the remaining ganache icing over the top and sides of the cake using a palette knife. Decorate with freeze-dried raspberries and serve.