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White rose choc cake
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Indulge in a stunning rose-covered cake with a decadent surprise inside - a Kahlua-infused chocolate sponge topped with fluffy white chocolate icing.
Ingredients:
  • 60ml (1/4 cup) Kahlua liqueur
  • 200g dark chocolate, melted
  • 6 eggs
  • 2 egg yolks
  • 215g (1 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 150g (1 cup) self-raising flour
  • 30g (1/4 cup) Cocoa Powder
  • 4.00 gm baking powder
  • 5 egg whites
  • 270g (1 1/4 cups) caster sugar
  • 500g butter, at room temperature, chopped
  • 300g Dream white chocolate, melted, cooled slightly
Instructions:
  • Preheat your oven to 180C. Grease a round 20cm cake pan that is 7.5cm deep with canola oil, then line the base and sides with baking paper.
  • In a large bowl, use an electric beater to whip eggs, egg yolks, sugar, and vanilla bean paste on high speed for 5 minutes until thick, pale, and a ribbon trail forms when lifting the beater.
  • In a bowl, mix together flour, cocoa powder, and baking powder. Sift one-third of the flour mixture over the egg mixture, then fold gently using a large metal spoon until just combined. Repeat with the remaining flour mixture in two batches. Pour the batter into the prepared pan and bake for 45-50 minutes until the cake springs back when lightly tapped. Let it cool in the pan for 10 minutes, then transfer onto a wire rack lined with baking paper to cool completely.
  • For the white chocolate icing: In a heatproof bowl, stir the egg whites and sugar over simmering water until sugar dissolves. Transfer to a large bowl and beat with an electric mixer until soft peaks form and mixture cools slightly. Add butter one piece at a time and beat until thick and creamy. Mix in white chocolate until glossy.
  • Slice the cake into 4 even layers using a large serrated knife. Start assembling the cake by placing one layer, cut-side up, on a cake stand or plate. Brush with a touch of Kahlua and spread a thin layer of icing. Add one-third of the dark chocolate on another cake layer, then place it chocolate-side down onto the first layer. Repeat the layering process with the remaining cake layers, Kahlua, and dark chocolate. Spread half of the remaining icing on top and around the sides of the cake. Chill for 30 minutes until the icing sets.
  • Transfer the remaining icing into a piping bag fitted with a 1cm fluted nozzle. Create beautiful rose designs by piping from the center outwards in a spiral motion. Cover the entire cake by piping roses in 2 rows on the sides and top. Chill in the fridge for 30 minutes until the icing sets.

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