{Image by Carissa}
So, you know I like cake, right? Like it, love it, obsessed with it… you know what I mean. I mentioned that the cake at my sister’s wedding was the best cake I’ve ever tasted. No exaggeration, this is how it went down. Cake was cut and dispersed among guests. I was out doing something {feeding Luella I think} and my brother-in-law, Nathan, came up and said/shouted, “HAVE YOU TRIED THE CAKE? BEST CAKE EVER!!”
And then Karl {groom} came over and said, “I NEED TO FIND THE CAKE. HAVE YOU HAD THE CAKE? I’VE GOTS TO GET ME THE CAKE.”
It was all about the cake. And then when we tried it, everyone was smitten and in a good-cake-kinda-coma. As if there wasn’t enough joy and happiness in the room, the cake factor just tripled it. People were happy. Cake happy.
At the time I had no idea who made the cake. I was actually meant to make the cake, but I just realised it was going to be too hard to be bridesmaid, fly down from another state, look after a baby and make a big cake {this one to be precise}.
Enter Carissa.
Carissa made the cake {I discovered the next day}. And I promptly stalked her, emailed her and begged her for the recipe. Carissa owns the cake-making business, All Things Sweet… and fittingly she’s sweet too.
Carissa has ever-so-kindly given me the recipe for the white chocolate and violet crumble cake.
Ingredients
200 grams unsalted butter
300 grams white chocolate
1 cup of full cream milk
165 grams caster sugar
2 teaspoons of vanilla extract
2 large eggs, lightly beaten
2/3 cup of self raising flour, sifted
1 cup plain flour, sifted
2 x 50 gram Violet Crumble bars, chopped {you can use any honeycomb bar}
White Chocolate Ganache
150 ml pure cream
450 grams white chocolate
Method
♥ Preheat oven to 150 degrees Celsius (not fan forced). Grease an 8” round cake tin and line the bottom and sides of the tin with baking paper.
♥ Place butter, white chocolate, milk, sugar and vanilla extract into a saucepan over medium heat. Cook, stirring until all ingredients are combined and smooth, ensure butter is melted and sugar has dissolved.
♥ Combine eggs, self raising flour and plain flour into a mixing bowl and mix until combined with a wooden spoon. Do not over mix however ensure no lumps.
♥ Lightly whisk the chocolate mixture into the flour mixture and then fold in the Violet Crumble.
♥ Place mixture into cake tin and bake for 90 – 120 minutes or until a skewer inserted into the centre comes out clean.
♥ To make ganache: combine cream and white chocolate into saucepan over low heat. Cook, string regularly until chocolate is melted and combined into cream. Allow to cool to room temperature.
♥ Spread ganache over the top of the cake.
You can check out more from Carissa on Pinterest, Facebook or Instagram. Thanks Carissa!
Note from Chantelle: I made this cake over the weekend and it was delicious. Just a few things to note. The batter is warm so BEFORE you add the violet crumble, let it cool a little. Otherwise the chocolate melts and the cake isn’t as white as it could be. Also, my violet crumble all floated to the top and then burned {caramelised} when cooking. I would suggest breaking it up smaller {I did bigger chunks} and letting it be absorbed by the batter a little in the bowl, before transferring to the tin.
Violet crumble is my absolute favourite. This sounds epic, adding to the list!
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This sounds amazing. I love to bake but stopped out of the blue for no apparent reason. I am about to move into my new house, this recipe might just be what gives me a reason to get my cake tins back out again…
Let me know if you do! I’m baking it today and then promptly sharing it with everyone so it doesn’t hang around.
I move into my new house in about 4 weeks, I’ll make it as a housewarming for everyone coming over, if it works I’ll send you a pic.
Oh wow, that sounds amazeballs!! I must try it 🙂
Love the grooms comment its all abou the cake! This sounds delicious thanks for hunting down the recipe for us 🙂
That looks and sounds amazing! I think I might need to make this for my birthday next week. Any excuse will do 😉 Yay to Carissa for sharing it!xo
I thought you might like it. x
You know me well 😉 xo
Thank you both for sharing this amazing recipe!! I’m going to make it for my birthday next month!!
Oh, I’m a June baby too. When’s your birthday?
It was last week, the 11th. Thank you for sharing this AMAZING recipe. It was the perfect way to end my birthday dinner x
PS. Happy Birthday to you too!
Oh, it does sound amazing! And if you’d made it, I bet it would have also been awesome! Thanks for sharing this recipe. And thank you to Carissa too!
It looks amazing thank you for sharing the recipe!
I just made this tonight. Yummy. My son 3 couldn’t wait to try it. So we didn’t ice it. Only cooked for 80 minutes. Followed advice to make violet crumble small, still rose to the top and burnt a little. I’m testing recipes for my baby girls first birthday. So far it’s in the running. Thanks.
Oh yum! Glad you enjoyed it.
Going to try this for my besties birthday next week. I have a question, how do you store a cake? In the fridge? Out of the fridge? In an airtight container?
I made a cake Saturday (not this one, but a chocolate cake) and wasn’t ready to ice it until the next day. I wrapped the whole thing in cling wrap and left it on the bench. It kept it nice and moist and fresh 🙂 The fridge can tend to dry things out a little. I’m guessing an air tight container would do the same as the cling wrap.
Good advice!
An uniced cake, I store in an airtight container… but once iced I store in the fridge. Depends on the time of year too, I guess.
I do know that cake doesn’t last long at our house so I don’t have to worry too much! x
I made this for my best friends birthday last weekend… i swapped out the crunchy bar for cherry ripe OMG!!! everyone loved it, even the non cherry ripe fans, this is absolutely the best cake ever.. and surprise surprise despite the name and ingredient list, it is actually not TOO sweet, it is just right ;).. thanks so much for sharing!
That looks AMAZING! Wow. I want some now!
I think the cake is a great base for anything. Beautiful!
OMG this sounds amazing might have to try it for my birthday next month!! Thank you for sharing!
My husband has labelled this the best cake he has ever eaten so thankyou so much for sharing!! It was amazing and so worth the extra calories!! I layered the cake pan with the violet crumble and let the mixture cool a lot before putting it in and the violet crumble was nicely throughout the cake and didn’t rise to the top!
I made this and it was yummo. I didn’t worry about the honeycomb turning the cake brown so just mixed it all together and let it sit for a bit before putting in the tin. My one issue was mixing the flours and eggs together it went so lumpy but in the end the cake turned out perfectly. I was really surprised at how yummy it was and everyone was happy that even though it was a sugar overload it didn’t taste overly sweet and actually came across as quite light!
I did have to cover it with alfoil though as the top was browning too fast and I found because of that it took AGES to cook so just be aware of this but well worth it!
I made this yesterday for my sister’s birthday and everyone loved it! Will definitely be making it again, thanks.
Hello!! Other than violet crumble or cherry ripe, is there any other chocolate bar we can use? Am planning to bake this for my niece’s birthday, but have family who can’t eat violet crumble. Also I can’t find cherry ripe where I’m from :'(
What about a crunchie, or is that the same ingredients that your family member can’t eat?
I think you should just got to the supermarket, pick a favourite bar and give it a try! 🙂
Hi!! I know this is an old post so might not get any responses, but does anybody know how to stop the egg and flour from lumping? when I add the flour and egg together, it just becomes a thick lumpy paste:( and then there are lumps in the mixture even after adding the chocolate mixture
Hey there. Sorry this is happening. I’d start by adding the eggs later. Add the liquid slowly {1/3 of the batter first} to the dry mix, so that you can make a paste first, and eliminate the lumps. Once smooth add the eggs, and then all of the mix.