White Chocolate, Ballymaloe Cranberry & Mór Wildberry Gin Fudge Cake
- Cooking Time: 1 hour - Preheat the oven to 190°C/375°F/Gas Mark 5
- Serves: 8
- Allergens: Nuts (coconut)
For our show-stopping White Chocolate, Ballymaloe Cranberry & Mór Wildberry Gin Fudge Cake, we recommend reading the recipe TWICE. This cake is absolute perfection but you don’t get perfection without putting the work in! Our limited edition Ballymaloe Cranberry & Mór Wildberry Gin Sauce is exactly what this recipe needs. Sweet & indulgent, this marvellous Mór Wildberry Gin works wonders with our Cranberry Sauce, full of whole cranberries, bursting with flavour. Gin & white chocolate work so well together that they’re a match made in dessert heaven. To make this cake, you will need four 7″ (18cm) cake tins.
- 250g butter
- 350g caster sugar
- 6 free-range eggs
- 350g plain flour
- 2 tsp baking powder
- 2 tbsp milk
- For your White Chocolate Frosting:
- Dessicated coconut
- 700g butter (softened)
- 700g icing sugar (sieved)
- 250g white chocolate (gently melted)
- Ballymaloe Cranberry & Mór Wildberry Sauce (as your cake's filling)
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Grease your cake tins with melted butter, dust with flour and line the base of each with a round of grease-proof or silicone paper.
- Cream the butter and gradually add the caster sugar, whisking until soft, light and quite pale in colour.
- Add the eggs one at a time and whisk well between each addition. Sieve the flour and baking powder & stir in gradually. Mix lightly and add the milk to moisten.
- Divide the mixture evenly between the prepared tins, hollowing it slightly in the centre. Bake for 20–25 minutes. The cake will shrink in slightly from the edge of the tins when cooked and the centre should have the same texture as the edge. Alternatively, a skewer should come out clean when put into the centre of the cake. Turn out on to a wire tray and leave to cool.
- To make the white chocolate frosting, use a stand-up mixer and, with the paddle or ‘K’ beater, soften the butter until light and white, gradually adding in the sieved icing sugar. Beat for 5 minutes. Gently melt the white chocolate and add this to the frosting. Beat until incorporated and smooth. Try not to eat it before using it on your cake!
- To sandwich your cake: ice the base all the way to the edges then pipe a ring of frosting around the edge and spread the inside of the circle with Ballymaloe Cranberry & Mór Wildberry Sauce, pop on the next cake and continue this process until all three layers are complete.
- For the final layer, aka the lid, pop it on top and ice as smoothly as you can - top & sides.
- Place the cake on the most Christmassy plate you own. If you have frosting left over, pipe a beautiful garland around the edges of the cake on the top. Cover the sides of the cake with desiccated coconut (if you do not like coconut leave this out, it is not essential) and, if you still have frosting left over, pipe another garland around the bottom.
- Fill the inside of your garland of piping on the top tier with more Ballymaloe Cranberry & Mór Wildberry Sauce. To put the metaphorical cherry on top of the cake, add sparklers and glitter for maximum festive effect.