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White Chocolate Blackberry Bundt Cake

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

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Ingredients

Cake

  • 100 grams butter, softened
  • 1/2 cup superfine/caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2/3 cup sour cream
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 100 grams white chocolate
  • 1/2 teaspoon freshly ground nutmeg
  • 250 grams blackberries

Icing

  • 70 grams white chocolate
  • 30 grams butter
  • 1 1/2 cups confectioner’s/icing sugar
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.
  2. Place the softened butter, sugar and extract in a bowl and beat 2 minutes until light and fluffy.
  3. Add in both eggs and beat for a further 2 minutes until well combined and smooth, then stir through the sour cream.
  4. Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium temperature, stirring often to ensure even melting.
  5. Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.
  6. Sift the flour, baking powder and soda into the mixture and fold through until well combined.
  7. In a separate bowl, mash the blackberries roughly and pour into the cake batter and fold the mixture through, ensuring it remains fluffy and the mixture looks slightly marbled.
  8. Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and lightly browned on top.
  9. Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the tin. Turn out onto a cooling rack and allow to cool fully.
  10. 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.
  11. Carefully and slowly spread the icing over the cake, ensuring even coverage over the entire cake.
  12. Allow to set for an hour minimum.
  13. Slice and serve.

Notes

Recipe by Roamingtaste


Nutrition

  • Serving Size: Serves 10