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Mixed Berry Cake with White Chocolate Ganache

The perfect mix of sweet and tart.
Prep Time30 minutes
Cook Time30 minutes
Resting and Decoration Time1 hour 28 minutes
Course: Dessert
Servings: 10

Ingredients

  • 200 grams granulated sugar
  • 200 grams unsalted butter / margarine
  • 4 large whole eggs
  • 1 teaspoon vanilla essence
  • Zest of 2 medium lemons
  • 315 grams all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup maziwa mala
  • 125 grams blueberries washed and dried
  • 125 grams raspberries washed and dried
  • 150 grams strawberries washed, dried and quartered

White Chocolate Ganache

  • 200 grams white chocolate compound cut into small pieces
  • 200 ml heavy cream or non dairy whipping cream

Instructions

  • Pre heat oven at 180 degrees C
  • Prepare three 7 inch round tins or two 8 inch round tins. Grease the tins with unsalted butter or margarine and lightly dust with some flour and set aside.
  • Using a stand mixer or electric hand mixer cream sugar and unsalted butter / margarine until light and fluffy.
  • Add eggs, one by one. Add vanilla essence and zest the lemons.
  • In a bowl, mix all purpose flour, baking powder, baking soda and salt.
  • Fold in a third of the flour mixture to the egg and butter mixture then half the mala, add another third of the flour and the rest of the mala.
  • Coat the berries with the rest of the flour and fold it in.
  • Divide the cake batter between the prepared tins and bake at 180 degrees C for 35 - 40 minutes or until a toothpick inserted at the centre comes out clean.
  • Once baked, remove and allow to cool completely before frosting.
  • For the white chocolate ganache, heat up the heavy cream to a soft boil.
  • In a heat proof bowl add white chocolate pieces , pour over the heated heavy cream. Allow to stand for one minute then stir to melt and allow to cool before chilling it in the fridge.
  • Once chilled, whip the white chocolate ganache with a stand mixer/ electric hand mixer or whisk until soft peaks are formed.
  • To decorate the cakes, remove them from tins.
  • On a cake board, add a small amount of white chocolate ganache then place the first later of cake.
  • Add a generous dollop of ganache and spread out evenly then add the next layer cake and repeat the procedure with the last layer.
  • Roughly decorate the sides of the cake for a rustic look.
  • Add some dark chocolate drip and top with more berries.

Notes

The cake keeps well when refrigerated for up to 5 days.