White Chocolate Blackberry Bundt Cake

Before we get to this White Chocolate Blackberry Bundt Cake, an unfortunate event leads me to today’s story. On Sunday I went to the beach to meet up with a group of friends, the tide was well in, but we parked ourselves on the hot black sand and wandered over to cool off our feet in the water.

Soon enough a tidal wave came and proceeded to soak all of my belongings. And now it’s been days since I’ve had a phone, it’s sitting in rice in all hope that it will come back to life.

Not having a phone to check my schedule, Instagram or text with has been difficult, it’s like missing something vitally important to continue life with (melodramatic?! slightly).

First world problems I know, but nevertheless it’s a difficulty in full. My best friend called twenty Taylor’s yesterday in the hopes of reaching me, to no avail (although she did come close with a Sylvia). We ended up having a phone conversation like teenagers, well at least that’s how long it’s been since we’ve spoken from a phone line.

When I complained to her how much I’ve missed texting, she replied “you think it’s difficult, I call you more then anyone!”

Life in the twenty first century is fast and there’s no time for home phones. I’m reminded of that Seinfeld episode where they all wanted to meet at the movies, and how the issues they had in doing this proved to be such a massive deal to their night, that was life before cellphones. It would never happen that way now.

Unless the sea chooses to swamp you that is. Now I usually link my little stories to the recipes in my posts, today the only thing I have is that this cake could temporarily take away first world problems you may be having.

Why you’ll love this

That flavor combo!

Sweet white chocolate and tart blackberries are a good combination, and is particularly great if heated up when it’s a couple of days old, slightly warmed with coffee, this cake could make anyone smile.

Not too sweet

The white chocolate isn’t so heavy in the cake that it overpowers the blackberries with sweetness, in fact it’s perfectly balanced!

How to prepare White Chocolate Blackberry Bundt Cake

• • Whip it: Whip the butter and sugar until light and fluffy.
  • Eggs: Add the eggs and extract and whip until smooth and combined.
  • Creamy: Add in the sour cream and beat until just combined and then add into the batter.
  • Melty: Melt the chocolate with the ground nutmeg until smooth and allow to cool before combining with the cake batter.
  • Sift: Sift in the dry ingredients and combine until the dry ingredients are just incorporated.
  • Berry goood: Roughly mash the blackberries and add them into the batter, folding through.
  • Batter up: Spoon the cake batter into your prepared tin and press down to remove any air bubbles.
  • Bake: Bake until golden and a skewer comes out clean.
  • Cool it: Invert onto a cooling tray and allow to cool.
  • Glaze: Mix up the glaze and stir until smooth.
  • Pour and set: Pour the glaze evenly over the cake and allow to set.
  • Serve it up: Slice, serve and enjoy!

Tips for the best White Chocolate Blackberry Bundt Cake

Don’t overmix: As is always recommended with any cake batter, the less you mix once the flour has been added the lighter your cake crumb so really fold in the berries slowly and methodically without beating the batter.

More berry recipes you’ll enjoy

Blueberry Crumble Bars

Raspberry Clafoutis

Strawberry and Rhubarb Pie

White Chocolate Blackberry Bundt Cake
Recipe by Roamingtaste
Serves 10

Ingredients:
Cake
150 grams / 5.3 ounces butter, softened
150 grams / 3/4 cup caster/superfine sugar
1 teaspoon vanilla extract
3 medium eggs
115 grams / 1/2 cup sour cream
100 grams / 3.5 ounces white chocolate
1/2 teaspoon freshly ground nutmeg
400 grams / 2 1/2 cups plain flour
1 teaspoon baking soda
2 teaspoons baking powder
150 grams / 1/2 pound blackberries
Icing
70 grams / 2.5 ounces white chocolate
30 grams / 2 tablespoons butter
170 grams / 1 1/2 cups confectioner’s/icing sugar
2 tablespoons milk

Directions:
Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.

Place the softened butter, sugar and extract in a bowl and beat until light and fluffy, approximately 2 minutes with a hand beater.

Add in both eggs and beat until well combined and smooth, a further 2 minutes with a hand beater.

Add in the the sour cream and beat until just combined and the mixture looks lightly curdled.

Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium, stirring often to ensure even melting.

Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.

Sift the flour, baking powder and soda into the mixture and fold through until no dry patches remain and your batter is smooth.

In a separate bowl, mash the blackberries roughly and fold through until the mixture looks slightly marbled.

Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and it is lightly browned on top.

Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the edges of the tin.

Invert onto a cooling rack and allow to cool fully.

For the glaze, place the chocolate and butter into a double boiler, stirring until melted and smooth.

Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.

Carefully and slowly pour the icing over the cake, ensuring even coverage over the entire top of the cake.

Allow to set before slicing and serving alongside your favorite hot drink.

 

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