This layer cake is the perfect centerpiece for a spring occasion. The delicious homemade rhubarb, raspberry and vanilla jam lets the fresh seasonal produce take centre stage and compliments the creaminess of the rich white chocolate mud cake. I chose to frost the cake completely but it would also look (and taste!) amazing left as a naked cake decorated with fresh raspberries.
Baking Notes
(1) If this is your first time making a Layer Cake or you encounter any problems while making it, I would highly recommend you refer to my post on Layer Cake Basics.
(2) If this is your first time making Swiss Meringue Buttercream or you encounter any problems while making it, I would highly recommend you refer to my post on Swiss Meringue Buttercream Basics.
(3) This recipe requires 125ml of my Rhubarb Raspberry and Vanilla Jam. I have included the jam recipe below and adjusted it for the required amount, but I would also recommend referring to my post specifically about this jam for further details about the ingredients and jam consistency.
White Chocolate Mud Cake with Rhubarb Raspberry and Vanilla Jam
Makes a four layer 15cm (6”) cake
Serves 8-12 people
Ingredients
White Chocolate Mud Cake
220g butter, chopped coarsely
120g good quality white chocolate, chopped coarsely
330g (1 1/2 cups) caster sugar
185ml (3/4 cup) whole milk
1 tsp vanilla paste
225g (1 1/2 cups) plain flour
4 tbsp self-raising flour
2 large eggs
Vanilla Bean Swiss Meringue Buttercream
4 large egg whites
180g caster sugar
250g unsalted butter, softened
2 tsp vanilla paste
Rhubarb Raspberry and Vanilla Jam
175g finely chopped rhubarb
60g raspberries
75g (1/3 cup) jam-setting sugar
1 1/2 tsp lemon rind
1 tsp vanilla powder
1 tbsp water
Decorations
100g white chocolate, melted and tinted with pink food colouring
Mini cake bunting
Edible flowers
Sugar pearls
Crushed meringue kisses
Method
White Chocolate Mud Cake
(1) Preheat oven to (175°C/155°C fan-forced) and line two 6 inch round baking pans with greaseproof paper.
(2) Melt butter, white chocolate, sugar, milk and vanilla paste in a medium saucepan over low heat, stirring until mixture is smooth.
(3) Transfer mixture to freestanding electric mixer with whisk attachment and allow to cool for about 15 minutes.
(4) Slowly add sifted flour to chocolate mixture while whisking on low speed, ensuring you scrape the bowl down with a spatula until completely combined.
(5) Continue whisking on low speed while adding eggs.
(6) Divide mixture evenly between each cake pan, weighing each pan to ensure equal volume between pans.
(7) Bake for 55-60 minutes, or until a cake tester inserted comes out clean.
Vanilla Swiss Meringue Buttercream
(1) Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
(2) Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
(3) Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
(4) Very slowly add small 1cm cubes of softened butter, then vanilla paste, and continue whisking until buttercream is light and fluffy.
Rhubarb Raspberry and Vanilla Jam
(1) Place all ingredients in medium saucepan on low heat and stir until sugar has dissolved.
(2) Bring mixture to boil then allow to simmer while stirring regularly for 20-30 minutes until jam is thick and sticky.
(3) Remove from heat and allow to cool completely before using in cake.
Assembly
(1) Assembling this cake is easiest when the cake is slightly chilled, the buttercream and jam are at room temperature and the white chocolate is melted and still fluid.
(2) Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the buttercream.
(3) Place the first layer on a round cake plate or turn-table and spread a thin layer of frosting on the top, smoothing with an offset palate knife. Pipe a frosting dam of buttercream around the edge of the cake layer. Place two tablespoons of jam on top of the frosting and gently spread it evenly to the edges of the frosting dam. The frosting dam will prevent jam oozing out of your cake. Repeat frosting (including piping a frosting dam) and filling with jam between each cake layer.
(4) Cover the sides of the cake in a thin layer of frosting, then place the cake in the fridge for about 20-30 minutes. This will allow the first thin layer of frosting to form your ‘crumb coat’, locking in crumbs and preventing them from entering your final coat.
(5) Remove cake from fridge and using an offset palate knife, spread the remaining frosting over the whole cake, creating a smooth crumb-free finish. Repeat chilling and frosting with a third layer if necessary.
(6) Slowly pour the white chocolate on top of the cake, allowing a little to drip down the sides.
(7) Decorate the cake with piped blobs of buttercream, mini cake bunting, edible flowers, sugar pearls and crushed meringues.
Enjoy!
Credits and Sources
Cake recipe adapted from Cupcakes by The Australian Women’s Weekly
Frosting recipe adapted from Lomelino’s Cakes by Linda Lomelino
Vintage lace cake stand from Kim Wallace Ceramics
Scalloped dessert plate from Robert Gordon
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