COOKING COMPANION


RED VELVET & WHITE CHOCOLATE LAYER CAKE


Serves 12


FOR THE GANACHE 400ml double cream


400g good quality white chocolate, fi nely chopped


FOR THE WHITE CHOCOLATE SPONGES 115g unsalted butter 40g white chocolate, broken into pieces 2 eggs, beaten 75g caster sugar 115g self-raising fl our


FOR THE RED VELVET SPONGES 100ml buttermilk 1 tbsp deep red food colouring 1 tsp vanilla extract 80g unsalted butter, softened 175g caster sugar 2 eggs, beaten 150g plain fl our 2 tbsp cocoa powder 1 tsp bicarbonate of soda 1 tsp white wine vinegar


TO DECORATE A little white vegetable fat, for greasing 25g green ready-to-roll icing 10g red ready-to-roll icing Red and green sprinkles


1 To make the ganache, heat the cream in a saucepan until boiling. Place the chopped white chocolate in a large bowl, pour over the cream and stir thoroughly. Leave to stand for 2–3 mins then mix well again until the chocolate is melted and the mixture is very smooth.


2 Leave to cool at room temperature for 30 mins before chilling in the fridge for at least 2–3 hours, stirring occasionally, until fi rm enough to be spreadable. Preheat the oven to 180C/gas 4 and grease 5 baking pans.


3 For the white chocolate sponges, place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Heat gently for 3–5 mins, stirring occasionally, until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.


4 Beat the eggs and sugar in a bowl until well combined then beat in the chocolate and butter mix. Sift the fl our into the bowl and gently fold in until smooth and well combined.


5 Divide the mixture between 2 of the pans and smooth the surfaces, making a slight dip in the centre to help achieve an even rise. Set aside.


6 For the red velvet sponges, in a jug, stir together the buttermilk, red food colouring and vanilla extract until well combined. Pour into a large bowl then stir in the butter, sugar and eggs, sift in the fl our and cocoa, then mix.


7 In a small bowl, mix the bicarbonate of soda and vinegar until they fi zz. Stir into the cake mixture then beat with an electric hand mixer for 1–2 mins until smooth and well combined. Divide the mixture evenly between the 3 remaining pans and smooth the surfaces, making a slight dip in the centre.


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