The sweetness of the white chocolate balances perfectly with the sharp, tangyness of the passion fruit in this spectacular six-layered cake.
Passion Fruit and White Chocolate Layer CakeServes 10-12 For the cake: 175g white chocolate, broken into pieces 180ml warm water 180g butter, softened 330g caster sugar 3 large eggs 180ml soured cream 300g plain flour, sifted 110g self raising flour, sifted For the syrup: 130ml water 60g caster sugar 2 tbsp passion fruit juice For the frosting: 150g caster sugar 50ml water 2 tbsp passion fruit juice 2 tbsp passion fruit seeds 250g butter, softened For decoration: 125g white chocolate curls Method: 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 20cm loose bottomed cake tins and line the base of each with baking paper. 2 For the cake, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Stir in the warm water until well combined then set aside to cool. 3 Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cooled chocolate mixture, soured cream and flours and fold in until evenly combined. 4 Divide the mixture equally between the three prepared tins and level the tops. Bake for 30 mins until very lightly golden and springy to the touch. Remove from the tins and allow to cool fully on a wire rack. 5 Once cooled, use a sharp serrated knife to split each cake into two layers to create a total of six layers then set aside. 6 For the syrup, put the water and sugar in a small pan and place over a gentle heat stirring continuously until the sugar dissolves. Bring to the boil and simmer for 2-3 mins. Remove from the heat, allow to cool then stir in the passion fruit juice and set aside. 7 For the frosting, mix the sugar with the water in a small pan and heat gently until the sugar dissolves. Remove from the heat then stir in the passion fruit juice and seeds. Allow to cool. Meanwhile, beat the butter in a bowl until light and fluffy. Whisk in the passion fruit mixture a little at a time until fully incorporated. 8 To assemble, place one layer of cake on a serving plate. Brush the top of the cake with the syrup then add a little frosting and spread to create a thin, even layer. Add the next layer of cake on top of the frosting, brush with syrup and cover with frosting. Repeat with the remaining layers then cover the top and side sides of the entire cake with the remaining frosting and coat with white chocolate curls. TIP: * If you don’t have three tins all the same size the portions of cake mixture can remain in the bowl until the first cake has baked and you can then use the tin again.