White Chocolate Lace Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 55mins
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- Serves
- 12
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- Calories
- 811
Satisfy your sweet tooth with a luscious chocolate cake enveloped in a smooth chocolate buttercream frosting. This irresistible delight is elevated with an exquisite touch - a delicate white chocolate lace decorates the cake, adding an elegant and intricate design. The combination of rich chocolate flavours and the delicate beauty of the white chocolate lace creates a truly indulgent experience for any dessert lover.
recipe updated 13 Mar. 2024
Ingredients
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- Water
- 180 g
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- Unsalted butter
- 400 g
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- White chocolate
- 150 g
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- Plain flour
- 220 g
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- Caster sugar
- 250 g
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- Cocoa powder
- 100 g
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- Baking powder
- 1 teaspoon
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- Bicarbonate of soda
- ½ teaspoon
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- Salt
- ½ teaspoon
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- Coffee
- 1 teaspoon
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- Egg
- 2
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- Buttermilk
- 180 g
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- Vegetable oil
- 60 g
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- Vanilla extract
- 3 teaspoons
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- Icing sugar
- 700 g
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- Unsweetened cocoa powder
- 180 g
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- Milk
- 3 tablespoons
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- Strawberries
- as needed
Tools
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Oven
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Cooking Chef XL
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Medium bowl
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Round pan - 20cm (8")
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Piping bag
Step preview
- Preheat the oven - 150ºC
- Grease the tins and line with parchment paper
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix until combined - 30 seconds, speed Min
- Add the next ingredients into a medium bowl and stir until dissolved
- Transfer the coffee into the appliance bowl
- Add the next ingredients
- Mix, then scrape the sides of the bowl with spatula - 1 minute, speed 2
- Mix - 20 seconds, speed 2
- Divide the mixture between the prepared tins
- Bake - 25-30 minutes, 150ºC
- Remove from the oven and let cool in the tins - 10 minutes
- Transfer onto a cooling rack and let cool completely
- Now, make the chocolate buttercream filling
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix - 2 minutes, speed 3
- Trim the cooled sponge layers
- Place one of the sponges on a cake board and spread with a layer of the buttercream
- Top with another sponge layer
- Crumb coat the top and sides
- Chill in the fridge until set - 20-30 minutes
- Remove the cake from the fridge
- Coat the top and sides with a layer of the buttercream to cover the crumb coat
- Chill in the fridge until set - 30 minutes
- Transfer the remaining buttercream into a piping bag fitted with an open star tip
- Now, make the chocolate lace
- Clean the appliance bowl and fit the Creaming Beater
- Cut out a sheet of a parchment paper large enough to go all way round the cake and leave a small overhang on the top
- Place the parchment paper flat onto a clean worksurface
- Add 100 g of chocolate into the appliance bowl
- Heat - 10 minutes, 45ºC, speed Stir 1
- Add the rest of chocolate
- Heat - 20 minutes, 26ºC, speed Stir 1
- Heat - 5 minutes, 29ºC, speed Stir 1
- Transfer the tempered chocolate into a clean piping bag
- Pipe swirls onto a parchment paper, and allow to sit for approximately 2 minutes
- Remove the cake from the fridge
- Carefully transfer the chocolate lace into the side of the cake and press on to ensure it stick to the cake
- Place in the fridge with the paper still attached - 20 minutes
- Remove the cake from the fridge
- Very carefully, slowly peel off the parchment paper
- Pipe swirls of the buttercream over the top of the cake
- Decorate with strawberries
- Serve