White Chocolate & Blueberry Cake

 

(for the sponge)

3/4 cup plus 2 T unsalted butter, softened

1 cup granulated sugar

1 t vanilla extract

4 large eggs

1 3/4 cups self-rising flour, sifted

(for the decoration)

3 1/2 oz. white chocolate shavings, to decorate

(for the buttercream)

10 oz. white chocolate chips

1/2 cup heavy cream

2 cups unsalted butter, softened

7 1/4 cups confectioners' sugar, sifted

1/4 cup blueberry jam

[how to make]

(for the cake)

*Preheat the oven to 400 degrees.

*Grease and line three 8" round cake pans with parchment paper.

*Beat the butter, sugar, and vanilla in the bowl of a stand mixer gitted with the paddle attachment, on medium speed for 2 to 3 minutes, until the mixture is pale and creamy.

*With the mixer on low, add the eggs one at a time, beating well.

*Then gently mix in the flour, beating until just combined.

*Using a spatula, gently fold in the blueberries, then divide the mixture equally among the pans.

*Bake the sponges for 20 to 25 minutes, until golden brown and a skewer inserted into the centers comes out clean. Let cool in the pans.

(for the buttercream)

*Melt the white chocolate chips and cream in a bowl set over a pot of simmering water, stirring occasionally.

*Remove from the heat and set aside to cool.

*Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment, on medium speed for 1 to 2 minutes, until fluffy.

*Reduce the speed to low and add the cooled, melted chocolate, mixing for 20 to 30 seconds, until fully combined.

*Reserve one third of the buttercream in a separate bowl.

(for the assembly)

*Place one of the sponges, top-side down, on a cake plate.

*Spread with one quater of the buttercream from the mixer bowl.

*Top with a second sponge, and spread with another quater.

*Top with the remaining sponge, then use another quarter of the buttercream to create a crumb coat over the sides and top of the cake.

*Chill the cake for 30 minutes.

*Use the final quarter of the buttercream to cover the side of the cake.

*Press the chocolate shavings around the side to cover.

*Lightly stir the blueberry jam into the reserved buttercream to create a ripple effect.

*Spoon this into the piping bag fitted with a large closed star nozzle.

*Beginning at the outside edge and working inward, pipe spirals of buttercream to look like roses all over the top of the cake.

-makes 10-

Note: I found this recipe in "Amazing Cakes" by The Great British Bake Show.