Something magical happens when you caramelise white chocolate. It turns into the most glorious, creamy, delicious Dulce de leche caramel flavoured golden dreamy silky chocolate. I have used it in this Caramelised White Chocolate and Passion Fruit Cake and added some ginger too. The flavours work amazingly well together.
Caramelised White Chocolate and Passion Fruit Cake
This year for my husbands birthday, I was totally unprepared. Like I am every year. In fact the only reason I remembered that it was his birthday at all, was because someone mentioned my nephews birthday and their birthdays are on the same day. I hadn’t brought or made anything and the date was fast approaching. On his birthday, this cake happened. It is the simplest cake to make and the topping is pretty easy too.
To say that he loved the cake would be a total understatement. It is his favourite cake ever. I don’t usually say stuff like this. I find it a bit awkward to show off. He on the other hand is a show off who talks for England. When I am out and about, I don’t mention my work to anyone. He makes up for that. We have just returned from a bakery, where my husband announced my blog to the entire staff. My face was and still is crimson red. I hadn’t even moisturised this morning. My face and lips were as dry as the sahara desert.
I don’t share my work, because I think there are talented people everywhere and imposter syndrome is my bestie.
Also, I genuinely believe that anyone can do anything they set their mind to. People are showcasing unbelievable talent online and I feel like I am a beginner in some ways. I am self taught and continuing to learn but not quite where I want to be but because I have found something that I love, I will never stop learning.
I think I need to go to bed. Being such a Wafflesaurus.
Blond Chocolate
You can either caramelise the chocolate yourself or you can buy Valhorna Blonde Chocolate or Callebaut Gold Chocolate.
To caramelise the chocolate yourself, follow this recipe for an easy microwave version or this one for an oven baked version.
How to make this cake
Preheat oven to 180 C/GM 4.
Grease and line a 20cm round tin.
Beat the Caster Sugar and Butter together until creamy. Around 5 minutes.
Add the Eggs one by one and beat till combined.
Add the Flour and Baking Powder and fold in.
Add the Milk, Passion Fruit, Caramelised or White Chocolate Chips, Ginger and Vanilla Extract.
Bake for 35 – 40 minutes.
Melt Blond Chocolate over a Ban Marie. Or make your own using white chocolate using the methods mentioned above.
Remove the cake from the tin after 10 minutes.
Once the cake has cooled pour over the chocolate and add Crystallised Ginger pieces and Passion Fruit.
More Cake Recipes
Stem Ginger Banana Upside Down Cake
**If you make this recipe, please dm/tag us on Social Media and comment/rate below.
Caramelised White Chocolate and Passion Fruit Cake
Something magical happens when you caramelise white chocolate. It turn into the most glorious, creamy, delicious Dulce de leche caramel flavoured golden dreamy chocolate. I have used it in this Caramelised White Chocolate and Passion Fruit Cake and the flavours work amazingly well together.
Ingredients
Cake
- 220 g Caster Sugar
- 220 g Unsalted Butter Soft
- 4 Eggs
- 220 g Self Raising Flour
- 1 tsp Baking Powder
- 1 tbsp Milk
- 2 tbsp Passion Fruit Pulp
- 50 g Caramlised white Chocolate or White Chocolate Chips
- 30 g Crystalised Stem Ginger Peices or chopped
Topping
- 200 g Caramlised White Chocolate Chunks
- 3 Passion Fruit Pulp
- 3 tbsp Crystalised Stem Ginger Cut into small peices
Instructions
-
Preheat oven to 180 °C/GM 4. Grease and line a 20cm round tin.
-
Beat the Caster Sugar and Butter together until creamy. Around 5 minutes.
-
Add the Eggs one by one and beat till combined.
-
Add the Flour and Baking Powder and fold in.
-
Add the Milk, Passion Fruit, Caramelised or White Chocolate Chips, Ginger and Vanilla Extract. Fold in slowly.
-
Bake for 35 - 40 minutes or until a skewer inserted into the middle comes out clean.
-
Melt Blond Chocolate over a bowl set over a pan of simmering water (not touching). Or make your own using white chocolate using the methods mentioned in the notes.
-
Allow to cool for 10 minutes and then remove from the tin to cool fully.
-
Once the cake has cooled pour over the chocolate and add Crystallised Ginger pieces and Passion Fruit.
Recipe Notes
To make in 2 tins - You can make the cake in 2 tins rather then one and bake for 25 minutes. Use a passion fruit coulis and cream with caramelised chocolate to sandwich.
Caramelised White Chocolate -
You can either caramelise the chocolate yourself or you can buy Valhorna Blonde Chocolate or Callebaut Gold Chocolate.
To caramelise the chocolate yourself, follow this recipe for an easy microwave version or this one for an over baked version.
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