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Rhubarb and White Chocolate Layer Cake
Dessert

Rhubarb and White Chocolate Layer Cake

2 h 30 minServes 12Nutri-Score D€€
from @juliemarieeats1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • rhubarb (trimmed and chopped into small pieces)Produce500 g
  • granulated sugar (for the compote)Pantry100 g
  • lemon juice (freshly squeezed)Produce15 ml
  • butter (softened, plus extra for greasing)Dairy230 g
  • caster sugarPantry250 g
  • eggs (room temperature)Dairy4 pieces
  • vanilla extractPantry10 ml
  • self-raising flour (sifted)Grains250 g
  • baking powderPantry5 g
  • milk (room temperature)Dairy120 ml
  • white chocolate (finely chopped)Pantry300 g
  • double cream (cold, for the ganache)Dairy450 ml
  • icing sugar (sifted)Pantry30 g

per serving

Nutrition

393kcal

Carbs
40 g
Proteins
4 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan ×2
  • Mixing bowl ×2
  • Hand mixer
  • Saucepan
  • Cooling rack
  • offset spatula

step by step

Method

  1. Make the rhubarb compote

    • Combine the rhubarb, granulated sugar and lemon juice in a saucepan.
    • Cook over medium heat, stirring occasionally, until the rhubarb breaks down into a thick compote.
    • Transfer to a bowl and let cool completely.
    Step 1

  2. Bake the vanilla sponge

    • Heat the oven to 180 °C and grease and line the cake pans.
    • Beat the softened butter and caster sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla extract.
    • Fold in the sifted self-raising flour and baking powder, then stir in the milk until smooth.
    • Divide the batter between the pans and bake until golden and a skewer comes out clean.
    • Cool in the pans for a few minutes, then turn out onto a cooling rack.
    Step 2

  3. Make the whipped white chocolate ganache

    • Melt the chopped white chocolate gently in a heatproof bowl.
    • Warm part of the cream and stir it into the melted chocolate until smooth, then stir in the remaining cold cream.
    • Chill the ganache until cold, then whip it with the icing sugar until light and spreadable.
    Step 3

  4. Assemble the cake

    • Place the first sponge layer on a plate and spread over a layer of whipped ganache.
    • Add a layer of rhubarb compote, then top with the second sponge layer.
    • Cover the cake with the remaining ganache and swirl the top.
    Step 4

  5. Chill and serve

    • Chill the cake so the ganache sets before slicing.
    Step 5
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